Strawberry millefoglie

4.48 from 122 ratings
Millefoglie alle fragole
Have you ever heard of the delicious Italian dessert called Millefoglie alle fragole, which means "1000 leaves with strawberries"? If not, then you have definitely missed something! In this article, we'll delve into this heavenly temptation and show you how to make your own strawberry millefoglie easily in your own home. Let's dive into the world of crispy puff pastry layers, fresh strawberries and the absolutely delicious crema pasticcera that makes this dessert creation so irresistible. Get ready for an unforgettable dessert!
Ingredients list
Crema pasticcera
  • 500 ml milk
  • 4 egg yolks
  • 90 g sugar
  • 30 g cornstarch
  • 8 g vanilla sugar
Difficulty: easy
Cost: low
Calories: 277kcal
Prep: 30 minutes
Cook: 20 minutes
Cooling time: 2 hours 30 minutes
Total: 3 hours 20 minutes
Difficulty: easy
Cost: low
Calories: 277kcal
Prep: 30 minutes
Cook: 20 minutes
Cooling time: 2 hours 30 minutes
Total: 3 hours 20 minutes
  • First preheat the oven to 200°C/400°F.
  • Roll out the puff pastry and cut into three equal strips on the long side. Poke holes in the dough with a fork at regular intervals of about 2cm/1in. Then place the pastry strips on a baking tray lined with baking paper with enough space between them. Place in the oven and bake for about 20 minutes until golden brown. Then remove and leave to cool.
    1 roll puff pastry
  • In the meantime, prepare the crema pasticcera. To do this, take a large bowl to hand and put the egg yolks and sugar. Then beat with a hand mixer until smooth and creamy. Now add the cornstarch and continue mixing until there are no lumps.
    4 egg yolks, 90 g sugar, 30 g cornstarch
  • Pour the milk into a saucepan and bring to the boil once over medium heat. Then remove from the heat. Now gradually add the hot milk to the egg yolk mixture. Stir constantly with a whisk.
    500 ml milk
  • Once all the milk is incorporated, pour the mixture back into the pot and heat over medium heat. Now add the vanilla sugar and let the cream simmer and thicken for about 5 minutes, stirring constantly.
    8 g vanilla sugar
  • Once the desired consistency is reached and the first bubbles appear, remove the pan from the heat and pour the cream into a bowl or jar to cool. Cover with plastic wrap and let cool completely at room temperature. Then place in the refrigerator for 2 hours.
  • At the end of the cooling time, wash the strawberries thoroughly and cut them into small pieces. Keep a small part of them for decoration.
    300 g strawberries
  • Now fill half of the cold cream into a piping bag. Place the first baked pastry strip on an oblong plate or serving platter. Now use the piping bag to place small mounds of cream evenly on the entire puff pastry sheet. Then spread half of the strawberries on top and place the second puff pastry sheet on top.
  • Fill the remaining cream into the piping bag and place another layer of cream mounds on the puff pastry. Place the second half of the strawberries on top and finish with the last layer of puff pastry.
  • Before serving, sprinkle with powdered sugar and decorate with the saved strawberries and a few fresh leaves of mint.
    Buon appetito!
Serving: 125gCalories: 277kcal (14%)Carbohydrates: 42g (14%)Protein: 8g (16%)Fat: 9g (14%)Saturated fatty acids: 4g (20%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 3gCholesterol: 210mg (70%)

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