Mil Folhas

Deandra Miller


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


★★★★★ 1 vote




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

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

  • 1 1/2 Tbsp
    melted semisweet chocolate

  • 3 pkg
    puff pastry sheet, thawed

How to Make Mil Folhas


  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.

Printable Recipe Card

About Mil Folhas

Course/Dish: Cakes

Show 3 Comments & Reviews

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