Millefoglie

Millefoglie is a classic dessert in pastry-making, known for its layered structure. Here’s a basic version of the recipe:

Ingredients

• Ready-made puff pastry sheets: 3 sheets (about 250 g each)
• Pastry cream: 500 ml
• Powdered sugar: as needed to decorate
• Strawberries or other fresh fruit for garnish (optional)

(The pastry cream requires milk, egg yolks, sugar, and flour, but we assume it is already prepared or purchased.)

Preparation

1. Preheat the oven to 200 °C.

2. Roll out the puff pastry sheets and prick them with a fork to avoid them puffing up too much during baking.

3. Bake the puff pastry sheets one at a time on a baking tray lined with parchment paper, cook for about 10-15 minutes or until they become golden and crispy. Let them cool down after baking.

4. Once cooled, start assembling the millefoglie by alternating layers of puff pastry and pastry cream. A piping bag can be used to evenly distribute the cream.

5. Continue layering until all ingredients are used up, finishing with a layer of puff pastry.

6. Dust the top layer of pastry with plenty of powdered sugar. If desired, garnish with freshly sliced strawberries or other fruit of your choice.

7. Put in the fridge for at least an hour before serving to allow the millefoglie to set.

Curiosities

Millefoglie has French origins, where it is known as “mille-feuille” which literally means “thousand leaves”, highlighting the numerous layers of puff pastry that make it up. In Italy, it has become a beloved dessert and is often found in pastry shops with delicious additions such as chocolate or flavored creams.

For a special touch, you could also make an Italian version of millefoglie by substituting the pastry cream with whipped mascarpone and perhaps a bit of coffee or liqueur like Marsala for flavoring.