Italian Cake's

How to make Millefoglie

Millefoglie is the Italian version of the French pastry Mille-feuille, which means “thousand leaves”.

The Millefoglie is a layered cake that can be filled with a number of delicious treats in several ways.

Millefoglie describe a pastry made of several layers of puff pastry alternating with a sweet filling, typically pastry cream, whipped cream or jam.

You can find the dessert name also written as “millefeuille” and “mille feuille“.


SERVINGS: Serves 4


  • 1 lb puff pastry
  • oz confectioners sugar
  • ½ cup milk
  • ½ stick vanilla
  • 1 egg yolk
  • 1 ½ oz sugar
  • oz all-purpose flour
  • 4 ½ oz whipping cream
  • oz confectioners sugar
  • 12 strawberries

  • 4 strawberries
  • confectioners sugar to taste



  1. Preheat oven to 350°F.
  2. Unfold 1 puff pastry sheet and gently roll it out into a 12 inch piece with a rolling pin on a lightly floured surface.
  3. Place it into a large buttered baking sheet, and prick it all over with a fork.
  4. Trim any overhang of the pastry with a knife.
  5. Cut each sheet into rectangular pieces measuring 3 x 1.5 inches.
  6. Sprinkle them with sugar and then bake in a heated oven at 350° F until the pastry is puffed and golden (approx 15 minutes). Let it cool on the racks.


To prepare the Chantilly Cream:

  1. Boil the milk being careful to not burn it.
  2. Whisk the egg yolk and sugar, add the flour and continue to mix.
  3. Pour in part of the hot milk in order to obtain a smooth cream.
  4. Add the vanilla stick, allowing it to aromatize the mixture and add the remaining milk very slowly.
  5. Cook over moderate heat and keep mixing until it is thickened.
  6. Let it cool quickly. Whip the cream and add it to the Chantilly Cream.
  7. On the serving plate, spread part of the cooled pastry cream mixture over one puff pastry cake base. 
  8. Make a second layer, repeating the previous step.
  9. Cover it with a third puff pastry cake.
  10. Decorate the top and the plate with cubed strawberries, and powdered sugar.



Source: Academia Barilla

 Picture: Academia Barilla

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