Easy to make recipe for Mille-feuille, translating literally as “a thousand leaves”, this world-famous French dessert tastes better with a bottle of Thalero by “Oenou Yi – Ktima Vassiliades”.
Ingredients:
For the phyllo
- 3 whole-wheat phyllo dough sheets
- 100g butter, melted
- 80g brown sugar
For the cream
- 1kg anthotyro cheese
- 300g honey
- 1 tbsp vanilla extract
- zest of 1 lemon
- 400g strained yogurt
For serving
- fresh strawberries
- mint leaves
- icing sugar
Preparation:
For the phyllo
- Preheat the oven to 180 ͦ C (350F), set to fan.
- Spread a phyllo sheet on your working surface, drizzle with ¼ of the butter, and sprinkle with ¼ of the sugar.
- Add the second phyllo sheet on top, drizzle with ¼ of the butter, and sprinkle with the sugar. Follow the same process for the third phyllo sheet too.
- Cut the phyllo sheets into 24 even pieces.
- Flip them over and add them into a baking pan lined with parchment paper. Drizzle with the remaining butter and sprinkle with the rest of the sugar.
- Cover with parchment paper and place a baking pan on top as weight.
- Bake for 20 minutes.
For the cream
- In a food processor add the anthotyro and beat for 1-2 minutes until the cheese is dissolved.
- Add the honey, vanilla extract, lemon zest and beat for 3-4 minutes until the cheese is well dissolved.
- Transfer into a bowl, add the yogurt, and mix with a spatula.
- Put the mixture into a pastry bag with a round 10 mm tip.
- On your serving platter, spread a phyllo sheet and then spread a layer of the cream. Cover with another phyllo sheet and spread another layer of the cream. Cover with one more phyllo sheet and a layer of cream.
- Follow the same process for all of the sheets and the remaining cream.
- Serve with fresh strawberries, mint leaves, and icing sugar.
- Open a bottle of Thalero from “Oenou Yi – Ktima Vassiliades” and enjoy your dessert!
