Twelve-Layered Chrysanthemum Matcha Mille-Feuille

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate layered mille-feuille pastry inspired by the twelve-layer chrysanthemum motif, infused with fragrant matcha cream for a refined dessert experience. This French-inspired New Year's recipe, ready in about 45 minutes, pairs puff pastry sheets, matcha powder, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 6 French cuisine 320 cal/serving

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Ingredients

2 sheets (9x12 inches each), thawed puff pastry sheets
2 tsp matcha powder
1 cup heavy cream
3 tbsp, divided powdered sugar
1/2 tsp vanilla extract
4 oz softened cream cheese
1 egg yolk
2 tbsp milk
1 tsp cornstarch
1 tbsp water
optional for garnish edible gold leaf

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Instructions

Step 1: Preheat oven to 400°F. Cut each puff pastry sheet into 6 equal rectangles (total 12 layers). Place on baking sheets lined with parchment paper. Prick all over with a fork to prevent puffing.
Step 2: Whisk together 1 egg yolk with 2 tbsp milk and brush evenly over the pastry rectangles.
Step 3: Bake pastries for 12-15 minutes until golden and crisp. Cool completely on wire racks.
Step 4: For matcha cream, sift 2 tsp matcha powder with 1 tsp cornstarch. In a bowl, beat 4 oz softened cream cheese with 2 tbsp powdered sugar until smooth.
Step 5: In a separate bowl, whip 1 cup heavy cream with 1/2 tsp vanilla extract and 1 tbsp powdered sugar to soft peaks. Gently fold whipped cream and matcha-cornstarch mixture into cream cheese until smooth and fluffy.
Step 6: On a serving plate, layer the twelve puff pastry rectangles alternating with 2 tbsp matcha cream each, building a twelve-layer mille-feuille.
Step 7: Chill the assembled dessert for at least 2 hours before serving. Garnish with edible gold leaf if desired just before serving.