Mil Folhas

Deandra Miller

By
@btrflyqt85

One of my Portuguese favorites. Much like the Italian napolean.


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Rating:

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Serves:

9

Ingredients

CREAM FILLING

1/4 c
superfine sugar
2 Tbsp
all-purpose flour
1/8 tsp
salt
1 c
light cream or half n half
2 large
slightly beaten egg yolks
1/2 tsp
vanilla extract
1/4 c
whipping cream

GLAZE

2 c
sifted confectioners sugar
1/4 tsp
vanilla extract
2-3 Tbsp
boiling water

CHOCOLATE DRIZZLE TOPPING

1 1/2 Tbsp
melted semisweet chocolate

PUFF PASTRY

3 pkg
puff pastry sheet, thawed

Directions Step-By-Step

1
For Puff Pastry:
Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside.
2
Unfold puff pastry sheet and trim edges. Cut pastry into equal rectangles(size preference is up to you). Transfer pastry to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack.
3
For Cream Filling:
In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream.
4
For Glaze:
In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside.

About this Recipe

Course/Dish: Cakes