Top 10 · Updated October 2026

Least Processed Mille-Feuille Pastry

1 of the top 10 mille-feuille pastry products sit in NOVA group 3 — the least processed end of the scale. The mille-feuille pastry with the lowest NOVA processing group — fewer industrial ingredients and additives. We checked 39 mille-feuille pastry with complete data.

  1. 1 Millefeuille x4 600g

    Millefeuille x4 600g

    Chêne d'argent · 2 x 100 g
    d NOVA 3 242 kcal 1.8 g sugar 16 g protein 19 g fat

    Also: Palm oil free · No additives

  2. 2 Millefeuille

    Millefeuille

    b NOVA 4 388 kcal 20 g sugar 28 g protein 12 g fat
  3. 3 Mille feuilles

    Mille feuilles

    Hafner · 260 g
    d NOVA 4 267 kcal 25 g sugar 2.8 g protein 7.7 g fat
  4. 4 Millefeuille

    Millefeuille

    La Fournée Campanière · 220 g (2 * 110 g)
    d NOVA 4 276 kcal 17.8 g sugar 3.7 g protein 13.7 g fat
  5. 5 Sélection Pâtissière Millefeuille

    Sélection Pâtissière Millefeuille

    Intermarché
    d NOVA 4 222 kcal 20.6 g sugar 2.4 g protein 8.3 g fat
  6. 6 Millefeuille

    Millefeuille

    Aldi · 800 g
    d NOVA 4 265 kcal 20 g sugar 3.3 g protein 11 g fat

    Also: Palm oil free

  7. 7 Millefeuille à la crème pâtissière vanillée

    Millefeuille à la crème pâtissière vanillée

    Hafner · 130 g
    d NOVA 4 267 kcal 25 g sugar 2.8 g protein 7.7 g fat

    Also: Palm oil free

  8. 8 2 Millefeuilles

    2 Millefeuilles

    Jean michel combaz · 320 g
    d NOVA 4 251 kcal 21.2 g sugar 2.7 g protein 10 g fat
  9. 9 Millefeuille

    Millefeuille

    Plaisir Pâtissier · 130 g
    d NOVA 4 298 kcal 17 g sugar 3.3 g protein 13 g fat
  10. 10 Paas Tompoucen

    Paas Tompoucen

    Albert heijn · 4 stuks
    d NOVA 4 324 kcal 24 g sugar 3.1 g protein 12 g fat

How we built this list

We ranked all published mille-feuille pastry on Foodmetria that have a photo and the required nutrition data, using values per 100 g from the product label. Ties are broken by Nutri-Score and by how often shoppers scan the product. Rankings update automatically as label data changes. Read our methodology.

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