Millefoglie is a classic Italian dessert. It is generally served at many Christian weddings especially the ones during the Italian summer. However, the following recipe is your cheat sheet for the original millefoglie. So here is the quick and easy version of the classic Italian dessert, millefoglie.
- Icing sugar, to dust
- 250g ready-rolled puff pastry
- 1 medium egg, preferably free-range or organic
- 120g fresh strawberries, washed and patted dry, hulled and sliced
- 120g raspberries, washed and patted dry
- 120g blueberries, washed and patted dry
- 2 tablespoons caster sugar
- 250g mascarpone cheese
- Zest of 1 lemon
- 1 vanilla pod, slit lengthways and seeds scraped out
- 2 tablespoons double cream
Start preheating the oven to 200 degree Celsius. Dust some icing sugar on a nice and clean surface. Roll over the pastry until you get 0.5 thickness. With the help of a sharp knife start cutting the pastry roll into like 8 rectangles. They should be around 7cmx10cm. Cut out the center of 4 of the pastry rectangles, so you are left with 1cm-wide frames.
Take a bowl and start beating eggs in it. Start brushing the egg on the 4 rectangles. Now slowly place the pastry frame on top of it. Also with the help of a fork, prick the the base from the inside. Pricking will not let it rise while we set it to cook. Now move the pastry rectangles on the baking tray. But make sure that the baking tray is lined with parchment paper. Now set it to cook for about 20 minutes in the oven. You could reduce or increase the waiting time depending on its sides. The sides needs to be risen and turned nice golden brown. After that, take it out and let it cool.
Meanwhile, take a bowl. Throw in some berries, dust some custard sugar. Mix it well and keep it aside. Now in another bowl, throw some mascarpone cheese, the lemon zest and vanilla seeds. Mix it well. Stir in the cream. Now apply this cheesy paste on the pastry, then place a nice amount of berries mixture and there your Italian millefoglie is ready.