Filo Millefeuille with Almond Pastry Cream for Mother’s Day

And just like that, the month of April is almost gone. May is around the corner and this got me to thinking of the month’s celebrations, and of course, Mother’s Day desserts. I wanted to create a springtime dessert that is light, seasonal, and elegant at the same time.

This filo-based millefeuille with almond pastry cream–a spin on the classic millefeuille made with puff pastry–is an easy dessert that combines fresh berries, crispy filo layers and a delicious almond pastry cream that holds everything together. Don’t let my lengthy instructions give the impression that this is a complicated recipe. I try to describe all the steps in details, but there is really nothing difficult about this recipe.

This dessert consists of two main components: the pastry almond cream and the filo squares, both of which can be made ahead of time. The step-by-step photos below will show you how easy it is to pull together this scrumptious dessert. Once these two main components are ready, all you need to do is a quick assembly with berries, sliced almonds and confectioners’ sugar just before serving and dessert is ready!

This recipe is in collaboration with  Fillo Factory, a favorite filo brand which I would highly recommend. When choosing filo dough for this recipe, it is important to look for the thinest kind that is used for desserts, so your filo layers will be thin and crispy.   

Step by Step Filo Millefeuille with Almond Pastry Cream for Mother’s DayStep 1: Make the almond pastry cream and refrigerate.

Step 2: Butter filo layers and sprinkle with lemon sugar.

Step 3: Cut filo into squares and bake.

Step 4: Cool the baked filo squares.

Step 5: Store cooled filo squares.

Ready to serve: Spread almond pastry cream on the filo, top with raspberries and repeat with a second layer of filo, almond pastry cream and raspberries. Sprinkle with toasted almonds and powdered sugar.

5.0 from 1 reviews

Filo MilleFeuille with Almond Pastry Cream for Mother's Day

 

Save Print

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

A light and delicious spring dessert with crispy filo layers, fresh raspberries, toasted almonds and almond pastry cream.

Author: Marilena Leavitt

Recipe type: Dessert

Serves: 8

Ingredients

• For the Almond Pastry Cream:
• 2 cups whole milk
• ½ cup sugar
• 2 TBSP. butter
• --- pinch of salt
• 1½ tsp. pure vanilla extract
• 3 TBSP. cornstarch
• 5 egg yolks, room temperature
• ½ tsp. pure almond extract
• For the Filo Squares:
• 1 package thin filo pastry, thawed (you will only need half the package for this recipe)
• ½ stick butter, melted
• ⅓ cup sugar
• 1 med. organic lemon, zested
• For the topping:
• Fresh raspberries (or small strawberries)
• Sliced almonds, toasted
• Powdered sugar

Instructions

1. To make the almond pastry cream, place the milk, ¼ cup of the sugar, butter, salt and vanilla extract in a medium saucepan over medium-high heat and stir until the sugar dissolves. When it starts to simmer, and reaches just below the boiling point, remove it from the heat and set aside.
2. In a separate bowl, whisk together the cornstarch and the remaining ¼ cup of sugar. Add the egg yolks and mix into a smooth paste. Slowly, and in small amounts, whisk a little of the hot milk custard into the egg mixture. This is called tempering the eggs (slowly getting them to the same temperature of the hot milk, so they won’t curdle). Add enough of the warm milk mixture (about two-thirds of the total) to the egg mixture until the egg mixture is warm to the touch, then, pour it back into the milk mixture saucepan, add the almond extract and return the custard to the stove. Over medium heat bring it to a low boil, whisking continuously for 2 to 3 minutes. (This step is important so your almond pastry cream won’t separate). When the custard starts to thicken, remove it from the heat--it should be smooth and glossy. Pour it into a bowl and, once it is cooled, cover with plastic wrap (pressed directly on the surface of the cream to prevent a skin from forming). Refrigerate until you are ready to use (or for up to three days).
3. For the filo squares, mix the sugar with the lemon zest in a small bowl. Melt the butter in a small glass bowl. Line two large baking sheets with parchment paper and set aside. Preheat the oven to 375°F.
4. Remove 4-5 filo sheets from the package and lay them on the counter. Cut them in half so you have 8-10 sheets of about 9” x 11” (see photos). Return the unused filo to the refrigerator. Working with one filo sheet at a time, brush with some melted butter then sprinkle evenly with a rounded ½ tsp. of the sugar-lemon mixture. Repeat with 3 more filo sheets, melted butter and sugar-lemon sprinkle. While you work, keep the rest of the filo covered so it doesn’t dry out. Cut the filo “stack” of four layers in half lengthwise and then crosswise again so you have 8 squares of about 4” by 3½” each. Transfer the squares to one prepared baking sheet, leaving some space in between. Cover the squares with parchment paper and place another baking sheet on top. This step will weight the filo down so it doesn’t puff up. Place in the preheated oven and bake for about 8 minutes. Remove the top baking sheet and the parchment paper and bake for 2 more minutes or until light golden brown. Watch it closely so it doesn’t over bake. Transfer the filo squares to a rack to cool. Repeat with more filo until you have 16 squares. You can make this ahead of time and store the filo in an airtight container, at room temperature, for up to three days.
5. To assemble the dessert, place the filo squares in 8 plates. Top with about one tablespoon of the almond pastry cream and spread evenly. Add some raspberries. Repeat with a second filo square, more almond pastry cream, raspberries and toasted almonds. Sprinkle with powdered sugar and serve!

3.5.3240

THANK YOU FOR READING, FOLLOWING ALONG AND SUBSCRIBING!

If you are not already following my blog, please subscribe to Marilena’s Kitchen to have every new post delivered straight to your e-mail box every Friday!

I love hearing from you – Please feel free to get in touch anytime with questions, feedback or things you’d like to see on Marilena’s Kitchen.  

Leave me a comment below!