The Fruits of Japan Quality

Japanese Grape Mille-Feuille

  • Cook time: Approx. 30 min.
    (excluding chilling time)
  • Serving: 1 whole cake


  • Shine Muscat grapes 15-20 pcs
  • Kyoho grapes (seedless) 15-20 pcs
  • Fresh cream 200g
  • Sugar 2 tbsp
  • Cream cheese 100g
  • Frozen puff-pastry sheets 3 pcs (75g each)
  • Granulated sugar 3 tsp
  • Icing sugar As needed

How to make

・Cut the Shine Muscat grapes in half crosswise.
・Peel the Kyoho grapes.
・Let the frozen puff-pastry sheets thaw for 10 minutes at room temperature and poke holes in them with a fork.

  • 1In a frying pan, grill a frozen puff-pastry sheet for about 5 minutes over low heat. Once it is grilled, flip it over and cover the pan. Grill for about 5 more minutes on the other side.

  • 2Sprinkle it with the granulated sugar (1/2 tsp.) and grill for about 1 minute while pressing it against the pan. Then, flip it over and sprinkle with more granulated sugar (1 tsp.). Grill again for about 1 minute while pressing it against the pan. Repeat to make three layers of mille-feuille pastry. Let the pastry cool.

  • 3In a bowl, whip the cream cheese and sugar in a bowl with a hand mixer. Add the fresh cream by dividing into 2 times and mix well each time.

  • 4Pipe the cheese cream onto it. Arrange the grapes and pipe more cheese cream on top. Layer the pastry and repeat.

  • 5Last, sprinkle the cake with icing sugar and decorate it with more grapes, using piped cheese cream as a glue.

Tips for Preparation

・While grilling the frozen puff-pastry sheets, press them against the pan to make them like a mille-feuille pastry.
・You can get a cleaner cut by chilling the mille-feuille thoroughly in the refrigerator before cutting it.
・It is also okay to use the Shine Muscat grapes if you can't get the Kyoho grapes.

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