Summertime Mille-Feuille

I’ve always taken the attitude of dressing for the weather I want. Sometime I take that attitude towards food too! As you also probably know, I was huge fan of Gordon Ramsay since I was 14 years old. This recipe is inspired by his similar recipe from his show, The F Word.



Lemon Curd

  • 2 large lemons, zested and juiced

  • 1 cup of sugar

  • 6 tbs of unsalted butter

  • Pinch of salt

Blueberry Compote

  • 1 pint of blueberries (fresh or frozen)

  • 1 cup of sugar

  • Squirt of lemon juice

  • Pinch of salt


  • Sheets of filo pastry

  • Melted butter

  • Powdered sugar


Lemon Curd

  1. In a medium-sized saucepan over medium heat, combine all ingredients and whisk until melted and combined

  2. Strain through a fine sieve to avoid lumps

  3. Set aside in the refrigerator to cool (place some cling film atop to prevent a skin from forming)

Blueberry Compote

  1. In a medium-sized saucepan over medium heat, combine all ingredients and mix until blueberries have gone soft

  2. Set aside on the counter to cool


  1. Keep a damp cloth atop the filo dough when not in use to avoid it from drying out

  2. Heat a pan on medium-high and fill with a bit of oil to prepare to shallow-fry the mille-feuille

  3. Layer a sheet of filo dough

  4. Brush with melted butter

  5. Lightly sieve a dusting of powdered sugar on top

  6. Repeat the process for 10-15 sheets of filo dough

  7. Using a pizza-cutter, divide the buttered filo sheets into 4” x 4” squares

  8. Fry the squares in the hot oil for 1-2 minutes per side until golden brown


  1. Place a dab of lemon curd

  2. Lay the mille-feuille on top

  3. Place a dab of lemon curd

  4. Spoon a dollop of the blueberry compote

  5. Repeat until 3-4 layers

  6. Dollop with blueberry compote

  7. Dust with powdered sugar

  8. Done

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