Greek milfey (crumbled puff pastry and pastry cream)
Greek cuisine · Dimitra's Dishes · ♥ 1.2K likes · 37.5K views · 12 min video
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Read about mille-feuille and puff in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4 cup whole milk
- 375 g sugar
Heat the milk with most of the sugar over medium heat; the sugar keeps the milk from burning.
Heating the milk for pastry cream
- 8 whole egg yolks
- 80 g cornstarch
- ½ cup heavy whipping cream
Mix the yolks with the remaining sugar, the cornstarch and the heavy cream until smooth.
Yolks, cornstarch and tempering
Pour some scalding milk into the yolks to temper them, then return to the pot and cook, stirring constantly, until it boils and thickens.
- 3 tsp pure vanilla extract
Off the heat whisk in the vanilla; transfer to a bigger bowl, press plastic wrap onto the surface and cool; can be made two days ahead.
- 2 sheets puff pastry
Thaw the puff pastry 15 to 20 minutes and cut into strips; pierce all over with a fork and dust lightly with powdered sugar.
Preparing the puff pastry
- powdered sugar
Bake at 350F for 30 to 45 minutes (45 here) until puffy, golden and cooked through, rotating if needed.
Cool 15 to 20 minutes and crumble; rebake any leathery centers about 10 minutes until golden and toasted, cool and add to the crumbs. Dust with powdered sugar.
- 1 cup heavy whipping cream
- 2 tbsp confectioner's sugar
- 1 tsp vanilla extract
Whip the cold heavy cream with the confectioner's sugar and vanilla.
Whisk the cold, thickened pastry cream smooth (or use the mixer), then fold in the whipped cream.
Layer crumbs and cream in a 9 by 13 inch pan, sweetening with a little powdered sugar; top with the remaining crumbs. Variation: layer the same in trifle glasses.
Assembling in a 9 by 13 pan