Phyllo mille-feuilles


Ingredients 13
Servings 6
Time

Ingredients

  • 4
    sheets
    phyllo pastry
  • 60
    ml
    butter, melted
  • 500
    ml
    cream
  • 60
    ml
    honey
  • 60
    ml
    icing sugar
  • CRÈME ANGLAISE (CUSTARD)
  • 4
    jumbo egg yolks
  • 125
    ml
    sugar
  • 30
    ml
    each cake flour and cornflour
  • 500
    ml
    milk
  • 1
    vanilla bean
  • 15
    ml
    butter
  • Berry sauce (see tips)
 

Method

 
1. CRÈME ANGLAISE: Whisk egg yolks and sugar until pale and creamy (5 minutes with an electric beater). Beat in flour and cornflour. Add just enough milk to make a smooth paste. Warm remaining milk slightly in a saucepan over low heat, and add vanilla bean (or 10 ml (2 tsp) vanilla essence). Whisk into eggs, return to saucepan and whisk over low heat until bubbling. Whisk briskly for 1 to 2 minutes. Remove vanilla bean, beat in butter and transfer to a bowl. Cool, cover and refrigerate. 2. Place phyllo under a dampened cloth. Working quickly, cut each sheet into 3 lengthways (to make 12 strips). Brush each with melted butter. Stack 4 sheets together; repeat to make 3 stacks. Bake on a baking sheet at 180 ºC until golden brown, about 5 minutes. Remove from oven and cool. Cover loosely with waxed paper. 3. TO ASSEMBLE: Layer 1 phyllo stack (of 4 strips), half of cream (whipped with honey) and custard, 1 phyllo stack, remaining cream and custard, last phyllo stack. Don't compress layers. Sift icing sugar over. Cut (see tips) and serve with berry sauce (see recipe).
 

Read more on: starch  |  bake
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.