Millie Feuille (Thousand Leaves)

A traditional French puff pastry which is made in layers of crisp baked pastry separated by cream fillings. As a dessert the fillings may be made of puréed fruit, jam, preserves, whipped cream, or custard mixed with nuts that are typically baked as an oval or rectangular-shaped pastry with 2 to 7 layers.
Mille-feuilles made into appetizers are generally filled with cheese instead of sweet fillings and served warm. The surface of this pastry is most often dusted with a sugared icing or powdered sugar. A name often used in reference to a Mille feuille is to call it a Napoleon, which may be due to the similarity to "Neapolitan" or another type of layer French pastry.

5 Egg Yolks
1 1/2 cup Milk
3 tbsp Plain Flour
6 tbsp Sugar
Pinch of Salt
1/2 tsp Vanilla Extract (OR 1 tsp orange zest for orange flavour)
1-2 sheets Frozen Puff Pastry

  1. In a medium bowl, stir together 1/3 cup milk with flour, salt and whisk until smooth.
  2. Add the yolks and 3 tablespoons sugar and whisk vigorously until mixture is smooth and pale lemon in color.
  3. Heat remaining milk with 3 tbsp sugar and vanilla extract in a saucepan until just comes to boil.
  4. While stirring the yolk mixture, slowly pour ¼ of the hot milk into the yolk mixture ans immediately pour in back into the saucepan and keep stirring over medium heat until boil and thicken.
  5. Remove from heat. Transfer to a bowl, cover with plastic wrap and cool completely.


  1. Preheat oven to 200 oC.
  2. Line a baking sheet with parchment paper and sprinkle with water. Lay puff pastry on top and pprick holes with fork all over to prevent over rising.
  3. Bake for 10-15 minutes or until golden brown. Cool completely on rack.
  4. Trim pastry so edges of rectangle are straight and even in shape. Divide the rectangle into 3 even strips, each about 4-inches wide.
  5. Evenly divide and spread evenly cooled custard onto two strips of puff pastry. Add fruits if desire.
  6. Lay one strip, covered with cream on top of first, lining up evenly. Top with final strip of puff pastry.
  7. Chill for 1 hour before serving.
  8. To serve, cut with serrated edge knife using sawing motion. Dust with icing sugar and garnish each with half of strawberry.


  • Prick lots of holes on pastry before baking.

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