This Fig and Goat Cheese Mille-Feuille recipe combines flaky puff pastry with tangy whipped goat cheese and roasted figs for a sophisticated appetizer or dessert. A perfect harmony of sweet and savory flavors with stunning presentation.
Preheat oven to 200°C / 400°F.
Roll puff pastry into a rectangle (~10x12 in / 25x30 cm). Cut into 18 equal rectangles (~2x4 in).
Transfer to a parchment-lined baking tray. Prick each rectangle with a fork.
Brush lightly with egg wash and sprinkle with a bit of sugar.
Cover with another parchment sheet and a second tray (to weigh down).
Bake for 15 minutes, remove the top tray, and bake another 5–10 minutes until golden and crisp.
Cool completely, then trim edges if needed for clean stacking.
Toss halved figs with honey, olive oil, and balsamic (if using).
Roast in the oven at 180°C / 350°F for 10–15 minutes, until soft and caramelized.
Let cool to room temp.
In a bowl, combine goat cheese, cream, honey, salt, and optional flavorings.
Whip until smooth and airy (hand mixer or food processor works best).
Chill slightly before piping or spreading.
Pipe or spoon goat cheese onto one pastry rectangle.
Top with roasted fig halves (1–2 pieces).
Repeat with another layer of pastry and cheese.
Top with a final pastry piece — optionally pipe a decorative dot of cheese or garnish.
Finish with microgreens, pistachios, and a light drizzle of balsamic reduction.
Wine: A chilled glass of Sauternes, late-harvest Riesling, or dry rosé
Cocktail: Gin + thyme + lemon spritz
Non-alcoholic: Sparkling elderflower tonic or fig leaf iced tea
Puff pastry: Can be baked a day ahead — keep crisp in an airtight container.
Make it dessert: Use mascarpone instead of goat cheese and drizzle with fig jam or port syrup.
Presentation tip: Assemble just before serving for best texture.
Flavor boosters: Add a hint of black pepper or vanilla to the cheese for intrigue.
6 servings