Mille Foglie
Indulge in the elegant layers of Mille Foglie, an Italian dessert masterpiece that combines buttery, golden puff pastry with silky, vanilla-infused pastry cream. Perfect for those who appreciate the beauty of texture, this dessert features crisp, flaky pastry stacked with luxuriously creamy custard, creating a symphony of flavors in every bite. The addition of real vanilla—whether from a bean or extract—elevates the aroma and taste, while a delicate dusting of powdered sugar adds the finishing touch. Ideal for special occasions or a refined treat, Mille Foglie is surprisingly simple to prepare, requiring just a handful of ingredients and straightforward techniques. Refrigerated to set before serving, it slices into stunning layers sure to impress. Discover how this classic Italian dessert transforms humble ingredients into a show-stopping centerpiece.
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Recipe Information
Ingredients
- 3 sheets puff pastry sheets
- 500 ml whole milk
- 120 g granulated sugar
- 4 large egg yolks
- 40 g cornstarch
- 20 g unsalted butter
- 1 pod or tsp vanilla bean or extract
- 50 g powdered sugar
Instructions
Preheat your oven to 200°C (400°F) and line two baking trays with parchment paper.
Roll out the puff pastry sheets (if not pre-rolled) to an even thickness of about 2-3mm. Prick the surface with a fork to prevent excessive puffing during baking.
Place the pastry on the prepared trays and top with another layer of parchment paper. Add another baking tray on top to weigh down the pastry for evenly flat layers.
Bake in the preheated oven for 15 minutes, then remove the top tray and parchment paper and bake for an additional 5-7 minutes until golden brown. Let the pastry cool completely.
To prepare the pastry cream, heat the milk and the vanilla (scraped seeds and pod if using a vanilla bean) in a saucepan over medium heat until it begins to steam. Remove from heat and let it infuse for 10 minutes. If using vanilla extract, add after heating.
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Add the cornstarch and mix until smooth.
Gradually add the warm milk mixture to the egg mixture, whisking constantly to avoid curdling. Transfer the mixture back to the saucepan and cook over medium-low heat, stirring constantly, until thickened.
Once thickened, remove from heat and stir in the butter until melted and smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (ensuring it touches the surface to prevent a skin from forming), and let cool completely.
To assemble, trim the puff pastry sheets to uniform rectangles. Place one sheet as the base layer and spread an even layer of cooled pastry cream on top. Add another sheet and repeat the process, finishing with the third sheet of puff pastry.
Dust the top layer with powdered sugar, or optionally drizzle with a simple icing glaze. Refrigerate for at least 1 hour before serving to allow the layers to set.
Slice gently with a serrated knife and serve chilled.
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 312.2 g | 114% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 196.5 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 758 mg | 58% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1002 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
