Filo Mille Feuille

Serves 3

  • Gluten free & vegan

6 rice spring roll pancakes – from Oriental food store
100g dairy-free margarine, melted
Raspberry jam
1 punnet raspberries
½ quantity dairy-free pastry cream – link
150g fondant icing sugar
20g dairy-free plain chocolate

Make the pastry cream the day before and store in the fridge until needed.
Preheat your oven to 200°c / 180°c fan oven / 400°f / gas mark 6.

Dip the pancakes into a bowl of cold water individually and lay on a clean tea towel.

Line a baking tray with greaseproof paper, brush with sunflower oil.

Lay three pancakes onto the baking tray side by side, fold two sides of each pancake to meet in the centre to make each pancake into a rectangle. Brush with melted dairy-free margarine.

Repeat with three more pancakes and place on top of the first set of pancakes with the folded side underneath.

Cut each rectangle into three equal portions.
Place into the oven and bake for 15 to 20 minutes until golden brown. Leave to cool.

Mix the raspberries into the cream lightly.

Place three pieces onto a tray. Spread with raspberry jam.

Cover with half of the pastry cream and raspberries.

Spread jam over three more pancakes and lay on top.
Cover with the remaining pastry cream.

Make up the fondant icing as instructed on the packet.
Melt 20g chocolate in the microwave and place into a paper piping bag.
Have a small sharp knife ready.

Coat the last 3 pancakes with the fondant icing.

Pipe lines of chocolate across the icing one way. Quickly run the sharp knife through the chocolate lines then again in the opposite direction to create a feathered effect. Place one on top of each mille feuille.

Eat soon after assembling as they do go soggy if left too long.


The pastry cream can be lightened by adding whipped coconut cream. To do this – store a tin of coconut milk in a fridge overnight. When ready to serve, open the tin and spoon out the hard coconut cream into a mixing bowl leaving the water behind. This can be sweetened with icing sugar and flavoured with vanilla. Whisk until thick.

In a separate mixing bowl, whisk the pastry cream to break up. Fold in the whipped coconut cream a quarter at a time until you are happy with the flavour.

There are now dairy-free whipping creams available in the shops. Prepare as per instructions on the packaging and fold into the pastry cream or serve alone with the fruit.