Go Back
Millefoglie (Italian Layered Pastry)
This millefoglie recipe brings together crisp, golden puff pastry and a silky homemade pastry cream for a dessert that looks impressive but feels refreshingly simple to make. You bake thin sheets of puff pastry until they turn light and crackly, then layer them with smooth vanilla custard that sets just enough to hold everything in place. Each bite gives you a mix of crunch, creaminess, and gentle sweetness.
The recipe uses everyday ingredients—milk, eggs, sugar, and butter—but turns them into something elegant. You can keep it classic or add your own touch with berries, chocolate, or pistachios. Once assembled, the layers settle together into a beautiful stack that slices neatly and tastes even better than it looks.
This is the kind of dessert that steals the show at birthdays, holidays, or a simple Sunday dinner. It’s timeless, surprisingly easy, and always a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Assenble 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Pastry Layers
  • 1 package puff pastry sheets (2–3 sheets)
  • Powdered sugar, for dusting
Pastry Cream
  • 3 cups whole milk
  • ½ cup granulated sugar
  • 4 egg yolks
  • ¼ cup cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp butter
Optional
  • Fresh berries, Toasted chopped pistachios
  • Dark chocolate shavings
  • Powdered sugar or cocoa for finishing

Instructions
 

Pastry Layers
  1. Preheat oven to 400°F (200°C).
    Place puff pastry sheets on parchment-lined baking sheet.
  2. Prick the dough all over with a fork to minimize puffing.
    Sprinkle a light dusting of powdered sugar on top.
    Bake for 20–25 minutes or until golden and crisp.
    Cool completely, then trim edges and cut into even rectangles (2 or 3 layers).
Pastry Cream
  1. Heat milk with vanilla until steaming.
    In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale.
    Slowly pour warm milk into the bowl while whisking.
  2. Pour mixture back into the pot and cook on medium heat until thick.
    Remove from heat, add butter, and stir until silky.
    Cool completely before using.
Assemble
  1. Place one pastry layer on a serving board.
    Spread a generous layer of pastry cream.
    Add fruit or chocolate if using.
  2. Top with the second pastry sheet and repeat.
    Finish with the final sheet and dust with powdered sugar or cocoa.
    Chill for at least 1 hour to set.

Notes

Bake the pastry until fully crisp: The layers should feel light and crackly, not soft. If the pastry looks pale, give it a few more minutes. A well-baked sheet keeps the dessert from turning soggy.
Dock the dough: Poke the puff pastry all over with a fork. This keeps it from puffing too high and helps create flat, even layers.
Use cold pastry cream: Warm cream will melt the pastry and make assembly messy. Chill it completely before spreading.
Assemble close to serving time: Millefoglie tastes best within a few hours of assembling. The pastry stays crisp, and the cream stays firm.
Add a chocolate barrier if needed: Brush a thin layer of melted chocolate on the pastry before adding the cream. It creates a moisture barrier and adds a subtle flavor boost.
Trim the pastry for clean edges: Once baked and cooled, use a serrated knife to trim the edges. Clean edges help the layers stack neatly.
Chill before slicing: A short chill, about 45 minutes to an hour helps the cream set and makes slicing easier.
Use a gentle sawing motion to cut: Push straight down and the layers will shatter. A soft back-and-forth motion protects the structure.
Don’t overfill: A thick layer of cream looks impressive, but too much can cause the dessert to slide or collapse. Keep layers even and balanced.