Mil Folhas

Photo by Johanna V.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CREAM FILLING

  • 1/4

    c superfine sugar

  • 2

    Tbsp all-purpose flour

  • 1/8

    tsp salt

  • 1

    c light cream or half n half

  • 2

    lg lightly beaten egg yolks

  • 1/2

    tsp vanilla extract

  • 1/4

    c whipping cream

  • GLAZE

  • 2

    c sifted confectioners sugar

  • 1/4

    tsp vanilla extract

  • 2-3

    Tbsp boiling water

  • CHOCOLATE DRIZZLE TOPPING

  • 1 1/2

    Tbsp melted semisweet chocolate

  • PUFF PASTRY

  • 3

    pkg puff pastry sheet, thawed

Directions

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.

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