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The Mille-feuilles or Millefeuilles (in French meaning ‘thousand sheets’), known also as Napoleon, is a two or three layer sandwich of puff pastry, alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with icing or fondant in alternating white and brown (chocolate) strips and combed.

The millefeuilles I make is not glazed but is an easy recipe topped with whipping cream, crumbled sfogliatine and sprinkled with icing sugar and cinnamon.  This is a very simple recipe, which I have been preparing (literally) for decades as I used to make this dessert since the time I was a teenager and this is the way I learned to make it.  I remember back in Cyprus I used to make millefeuilles with cream crackers which were very flaky almost similar to puff pastry, but unfortunately cannot find them any more so now I continue making it with puff pastry and for the easy version I use sfogliatine biscuits.

Millefeuilles, Recipe by Ivy

  • 2 packets of sfogliatine biscuits (or bake your own puff pastry)
  • Extra icing sugar, to sprinkle on top
  • Cinnamon, to sprinkle on top

For filling:

Pastry Cream:


  • 6 cups of fresh full fat milk
  • 3 tablespoons of flour and 3 tablespoons corn flour (you can adjust the dose according to your taste)
  • 8 tablespoons of sugar
  • 1 teaspoon of vanilla essence
  • 3 egg yolks
  • 1 tablespoon of butter

(See step by step instructions here)

For topping:

Whipped Cream (Chantilly):

Preparation time: 10 min

  • 350 ml heavy cream 35%
  • 2 tablespoons icing sugar
  • 1/2 teaspoon vanilla essence



To assemble the dessert:

  1. Prepare pastry cream, cover with cling film and set aside until it cools.
  2. Meantime, prepare whipping cream. Whip cream using a hand mixer with icing sugar and vanilla until peaks form. Refrigerate before using.
  3. When pastry cream has cooled, add 1/3rd of whipped cream and with a hand mixer, mix to incorporate.
  4. Reserve 2 – 3 biscuits, preferably any which have crumbled and place one layer of biscuits in a rectangle bowl 22 x 32 cm.   Pour a layer of cream over it. Add a second layer of biscuits and remaining cream.
  5. Top with whipped cream and crumble the reserved biscuits on top.
  6. Sprinkle some icing sugar and cinnamon on top.
  7. Refrigerate at least one hour before serving.

During Strawberry season, I make a Strawberry Millefeuilles, adding on top of the pastry cream some Strawberry Sauce and decorate it with Strawberries.


See also my Cherry Mousse Millefeuiles.

Bergamot Millefeuilles:

This year when I made some Bergamot preserve a few days ago, I had some leftover syrup, which I used to make the pastry cream.  I added some fruit in the cream and on top.

You will need:

In onder to make the pastry cream,  replace 1 cup milk with 1 cup bergamot syrup and do not add any sugar.  Taste and adjust if you need it sweeter.

Bergamot cream

Cut the fruit preserves into small pieces and place half on top of the pastry cream and other half on top of the whipped cream.

Bergamot millefeuilles



You cannot imagine how fragrant, light and delicious it is!

Kopiaste and Kali Orexi,

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Tuesday 21st of June 2016

I love millefeuilles done this way I call it the Cypriot way because it tastes like the ones I get from the bakeries in Cyprus. I get this everyday whilst on holiday along with a koupa and a squeeze of lemon he he. Thanks for this recipe because now I dont have to wait to go on holiday to have it and all my family love it (",)


Saturday 27th of August 2011

What a great idea! I used to think it anathema to make anything other than puff pastry but now I think your method is brilliant!!!!! Will try it someday, as I used to buy the sfogliatine cookies all the time and eat them for breakfast. A little pastry cream and they are great for a dessert!


Saturday 27th of August 2011

Thank you Joumana.


Saturday 1st of May 2010

Dimitra, I used to make this dessert thirty years ago when I was still in Cyprus and back then I also made it with crackers. However, I don't know how the crackers are now in Cyprus but back then they were flaky and crispy and perfect for the millefeuilles. The crackers in Greece are very dense and not suitable for this dessert, so I use sfogliatine and they are great. I don't know what kind of cream your mum makes for galaktoboureko, as some people just make a simple custard and if that is the case it would be fine but not the cream which is with semolina.


Saturday 1st of May 2010

your desert lookks gr8 ive been looking everywhere for a desert i always get in cyprus from zorbas i thought it was made from crackers but im going to get the sfogliatine biscuits and make it tonight, my mum makes one from crackers with the cream u use from galadoboureko so it dont really taste the same but still nice, is ur recipe a traditional one from cyprus that can be found in the bakeries over there?


Tuesday 10th of June 2008

Looks great! You definitely deserve the award!!! :)

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