Passionfruit, Philly & Raspberry Millefeuille

A recipe developed exclusively for Philadelphia Professional by Jonny Pons
30 min
Prep time
40 min
Total time


    The makings of the

    Passionfruit, Philly & Raspberry Millefeuille

    1. 1

      Lightly whip cream and icing sugar together. When you have soft peaks, fold in Philadelphia and passionfruit puree and work until desired consistency. Leave in a container for service.

    2. 2

      Cube the chilled butter and (paddle) mix with the flour, sugar and vanilla bean paste until it forms a dough. Don’t overmix - finish by hand and then rest it in the fridge for up to an hour.

    3. 3

      Roll out to 5 mm and then cut out with an 8 cm mould.

    4. 4

      Bake at 170 °C for 7-9 minutes on silicone matts, rotating the trays halfway through. Leave to cool on wire rack and then store in an airtight container.

    5. 5

      To make the raspberry sorbet, put the sugar, water & glucose in a pan and bring to the boil. Add the puree and chill in the fridge. When cool churn and leave to freeze until a smooth whipped cream stage.

    6. 6

      Place a small amount of the Philly mix on a plate to stop the tower moving. Place a shortbread disc on top. Carefully place raspberries around the short bread then fill with the Philly mixture. Then place another disc on top and repeat.

    7. 7

      Dust the top shortbread with icing sugar and place on top. Just before it goes out place the sorbet on top.


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    Passionfruit, Philly & Raspberry Millefeuille

    Nutritional Information

    Typical valuesPer Serving
    Energy3886.0 kJ
    Energy928.8 kcal
    Fat56.1 g
    Carb104.3 g
    Protein8.7 g
    Saturated fat35.3 g
    Salt0.3 g
    Dietary fibre2.0 g
    Sugars58.8 g