Filo Millefeuille With Almond Pastry Cream For Mothers Day Recipes

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

Mille Feuille (Napoleon Pastry Sheets) image

You don't need to make your own dough when frozen puff pastry sheets work just fine. The key is keeping the dough flat when baking which we do by 'docking' it, or pricking all over with the tines of a fork. These crispy, buttery sheets are the first step in making your own Napoleons.

Provided by Chef John

Categories 100+ Everyday Cooking Recipes

Time 55m

Yield 4

Number Of Ingredients 2

Ingredients

1 (17.5 ounce) package frozen puff pastry dough, thawed
2 teaspoons white sugar, or as needed for dusting

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
Transfer to cooling rack and cool completely before cutting.
Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

Nutrition Facts : Calories 683 calories, Carbohydrate 57.3 g, Fat 46.7 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 11.8 g, Sodium 305 mg, Sugar 3 g

HALVAH MILLE-FEUILLES

Halvah Mille-Feuilles image

Provided by Uri Scheft

Categories Dessert Rosh Hashanah/Yom Kippur Honey Phyllo/Puff Pastry Dough

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

For the phyllo:
8 sheets phyllo dough, defrosted if necessary
Canola or olive oil, for brushing
Granulated sugar, for sprinkling
For the halvah cream:
1/3 cup honey or silan (date syrup, available at Middle Eastern markets or online)
1/3 cup pure tahini paste
2 cups non-dairy whipped topping (defrosted if necessary) or 1 cup heavy cream
For assembly:
1/2 cup crumbled halvah
Honey or silan (date syrup), for serving
Fresh raspberries, for serving

Steps:

Bake the phyllo:
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Stack the 8 sheets of phyllo and cut in half crosswise. Brush 1 half sheet of phyllo with oil and sprinkle with sugar. Layer another half sheet on top of the first and repeat with oil and sugar to form a stack of 4 half sheets, finishing the top layer with oil and sugar. Repeat with remaining half sheets to form 3 more stacks. Cut each of the stacks into 4 equal pieces to make 16 stacks. Transfer stacks to baking sheets and bake until golden brown, 8 to 12 minutes. Let cool to room temperature, about 15 minutes.
Make the halvah cream:
Meanwhile, in a small bowl, stir together the honey or date syrup with the tahini. If using nondairy whipped topping, place in a large bowl and gently fold in the honey-tahini mixture. If using cream, beat until soft peaks form. Gently incorporate the honey-tahini mixture and whip to stiff peaks. Refrigerate until ready to use.
Assemble the dessert:
Place one phyllo stack on a dessert plate. Spread with a scant 1/4 cup halvah cream. Repeat with 3 more phyllo stacks and 2 more layers halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey or date syrup, sprinkle with halvah crumbles, and garnish with raspberries.

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