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Mil Folhas


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Rate this recipe 4.3/5 (6 Votes)
Mil Folhas 1 Picture


  • 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
  • 2 c sifted confectioners sugar
  • 1/4 tsp vanilla extract
  • 2-3 Tbsp boiling water
  • 1 1/2 Tbsp melted semisweet chocolate
  • 3 pkg puff pastry sheet, thawed



Step 1

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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