6 Serves
87 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin K
12 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
79 µg / 400 µgCalcium
50 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
241 mg / 1,250 mgPotassium
456 mg / 4,700 mgSodium
189 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Roll out the puff pastry and cut into uniform rectangles, then place them on the baking sheet and bake until golden brown and crisp.
Prepare the pistachio cream by whipping the filling until smooth and airy.
Once the pastry layers have cooled completely, pipe the pistachio cream onto the first layer, top with another pastry sheet, and repeat until the dessert is assembled.
Dust the top of the Millefeuille with powdered sugar and serve immediately.
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