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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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24 Responses

  1. Bellini Valli

    Thank you so much “sis” for all your kind words. I don’t know if I could say that I cook better than some Greeks but I do have a love for Greek food that is unsurpassed by many and am always learning:D Maybe one day you can teach me from your own kitchen:D I would consider that an honour:D

  2. Ivy

    Wow Val, you commented before I posted the photos. Hope you get to see them.
    What I said in the post I meant every word I said.

  3. Erika

    Hi Ivy,

    Just wanted to let you know I tried your Galatompoureko recipe and it was incredible! I loved it, thank you!

  4. Cakelaw

    These atre just gorgeous Ivy – well done!

  5. Peter G

    Thank you Ivy for the award…it’s very kind and I am really honoured! In regards to the millefeuille, its something I’ve never made as it looks rather complicated. But I have to say yo made it look really easy….efharisto para polli

  6. Ivy

    Erika I am glad you liked it. Thanks for letting me know

    Thanks Cakelaw.

    Peter, Your recipes are both delicious and artistically presented. Peter you’ve made much more complicated recipes. I am sure that you will make it even better.

  7. Rosie

    Thank you SO much for this award Ivy I am truly honoured! What a lovely thing Ivy to dedicate your millefeuille to out ‘dear’ Val – I do agree with you Val cooks excellent Greek food 🙂

    Do you know I have never made a millefeuille as yet you really have my creative side coming out now to make one and yours looks gorgeous Ivy heehee just need a knife to cut a slice off now *wink*

    Rosie x

  8. Núria

    You are starting to look like Santa Claus, Ivy… all these awards given away… you are spreading happiness around :D.

    I love the milfulles (catalan) and it just looks soooo easy! Why don’t I get into baking??? ONe of the life mysteries he, he, he!

  9. Ivy

    Rosie you well deserved it, as for the millefeuille my version is the most simple. Can you imagine it with a fondant with white and dark chocolate. Yummy.

  10. Maria

    Ivy thanks so much for the award, your such a sweetie!

    Your Millefeuilles looks absolutely delish and I can’t say I’ve ever tried it but it looks like I’ve been missing out!


  11. Ivy

    Thank you Cakelaw.

    Maria, an award well deserved. About Millefeuilles, I am sure you will like it.

  12. Swati: Sugarcraft India

    The dessert is gorgeous Ivy..
    Congrats on both your awards.. You truly truly deserve them!!

  13. Ivy

    Thank you Swati. Hope you are having fun and resting.

  14. Shubha Ravikoti

    Hi Ivy… Ur blog always makes me drool…. yum yum… congrats on ur award… I have one waiting for u… in my blog to… check it out…:)
    COngrats once again…!you have a lovely blog

  15. Ivy

    Thank you Shubha so much for the blog award. Much appreciated. I look forward to trying some of your recipes.

  16. Kevin

    That millefeuilles looks so good!

  17. Lore

    Congratulations on the award Ivy! I like both French and Greek food. Mille feuilles makes an exquisite dessert every time, doesn’t it?

  18. Emiline

    Mmm… I want! That looks amazing.

    So, congrats on your award! And I like your new blog design.

  19. Mike of Mike's Table

    First off, the millefeuilles looks mouth watering and beautifully put together. Secondly, thank you so much for the kind words 🙂

  20. Ginny

    Looks great! You definitely deserve the award!!! 🙂

  21. 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.

  22. 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!

    • Ivy

      Thank you Joumana.

  23. Dimitra

    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 (“,)