Strawberry Millefoglie d’Italia Puff Pastry

COOK: Few minutes
SERVING: 4 or more people
AUTHOR: Matilde Vicenzi


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Millefoglie d’Italia Puff Pastry sticks

3 egg yolks

½ cup (3 ½ oz) sugar

2/3 cup (3 oz) all-purpose flour

1 tsp vanilla extract

zest of 1 organic lemon

2 cups milk

7 oz strawberries, hulled

2 oz whipped cream


Beat the egg yolks with the sugar then add the flour, vanilla extract and, grated lemon zest. Whisk in the milk in a thin stream to avoid lumps forming. Cook over low heat, stirring constantly until thickened. Let cool to room temperature.

For every single portion: arrange 3 sticks of Millefoglie d’Italia Puff Pastry sticks on a plate and cover with 3 spoons of the cooled cream. Wash, dry and slice the strawberries and arrange over the cream. Top with another layer of 3 puff pastry sticks and the cream. Garnish with more strawberries and whipped cream