Millefeuille: Brick Pastry Recipe

Ingredients:

• 1 pound of brick pastry sheets
• 1 cup of unsalted butter, melted
• 1 cup of confectioners’ sugar
• 1 cup of heavy cream
• 2 cups of fresh berries (strawberries, raspberries, blueberries etc.)

Preparation:

1. Preheat your oven to 375°F.
2. Place the brick pastry sheets on a flat surface and brush them generously with the melted butter using a pastry brush.
3. Sprinkle a thin layer of confectioners’ sugar evenly over the entire surface of each sheet.
4. Cut the pastry sheets into rectangle shapes (about 3×6 inches) and then place them on a baking sheet with parchment paper.
5. Bake the pastry sheets for 12-15 minutes until they are golden brown and crispy. Remove them from the oven and let them cool completely on the parchment paper before removing.
6. In a mixing bowl, whisk the heavy cream until stiff peaks form.
7. Assemble the millefeuille by placing one pastry sheet on the bottom, then adding a layer of whipped cream, followed by a layer of berries and then another pastry sheet on top. Repeat the layers until your millefeuille reaches the desired height, finishing with a layer of pastry sheet on the top.
8. Sift a little confectioners’ sugar over the top of the millefeuille before serving.

Serving Suggestions:

Serve the millefeuille immediately after assembling it. It tastes best when the pastry sheets are still crispy and the cream is fresh. You can try different variations of millefeuille using various fruits, jams or chocolate ganache as filling. Enjoy!