Description
Millefoglie is a classic Italian dessert featuring crisp puff pastry layers filled with smooth vanilla custard, finished with powdered sugar and optional fresh berries.
Ingredients
2 sheets puff pastry, thawed
500 ml whole milk
4 egg yolks
100 g granulated sugar
40 g cornstarch
1 tsp vanilla extract
200 ml heavy cream
2 tbsp powdered sugar, for dusting
fresh berries, optional for garnish
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Place puff pastry sheets on the tray, prick with a fork, cover with parchment and a second tray, and bake for 15–20 minutes until golden and crisp. Cool completely and cut into rectangles.
- Warm milk in a saucepan over medium heat without boiling.
- Whisk egg yolks, sugar, and cornstarch until smooth and pale.
- Slowly pour warm milk into the egg mixture while whisking continuously.
- Pour mixture back into the saucepan and cook over medium heat, whisking until thick and creamy.
- Remove from heat and stir in vanilla extract. Cool completely.
- Whip heavy cream until soft peaks form and gently fold into cooled custard.
- Assemble the millefoglie by layering puff pastry and custard cream, finishing with a final pastry layer.
- Dust top with powdered sugar and optionally add fresh berries.
- Chill for at least 30 minutes before slicing and serving.
Notes
Add lemon or orange zest to custard for a brighter flavor.
Mix in almond extract for a warmer taste.
Add fresh berries between layers for a fruitier version.
Drizzle melted chocolate or fold in chocolate spread for a chocolate twist.
Top with toasted sliced almonds for decoration.
Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 130 mg
