Description
A golden, crispy stack of flaky pastry layered with creamy custard, this homemade dessert is a melt-in-your-mouth millefoglie that’s perfect for any occasion.
Ingredients
Scale
- 2 sheets puff pastry, thawed
- 2 tbsp powdered sugar (for dusting)
- 500 ml whole milk (or substitute almond milk)
- 4 egg yolks (room temperature)
- 100 g granulated sugar
- 40 g cornstarch
- 200 ml heavy cream (chilled)
- 1 tsp vanilla extract
- Fresh berries, optional for garnish
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- Place puff pastry sheets on the tray, prick them with a fork, cover with parchment and a second tray, and bake for 15–20 minutes until golden and crisp.
- Cool the pastry completely and cut into rectangles to match your serving pieces.
- 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 the mixture back into the saucepan and cook over medium heat, whisking until thick and creamy.
- Remove from heat and stir in vanilla extract. Cool the custard completely in a shallow bowl.
- Whip heavy cream until soft peaks form and gently fold into the cooled custard for a light, fluffy cream.
- 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
Dust powdered sugar just before serving to keep the top crisp. Use high-quality vanilla for a rich flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg