Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Mil-folhas is a constant presence in Portuguese pastry shops, prized for the contrast between puff pastry and cream.
Assembly needs well-baked, firm sheets so they do not soften with the filling.
As with many Portuguese recipes, there are variations by region, family and cook — with vanilla cream, egg-yolk filling or a burnt-sugar topping.
Ingredients
- 500 g puff pastry
- 500 ml milk
- 4 egg yolks
- 100 g sugar
- 40 g flour
- 1 vanilla pod
- Icing sugar
- 1 tablespoon butter
Method
- Roll out the puff pastry and cut rectangles of the same size.
- Bake between two trays or under a light weight at 200 °C until golden and crisp.
- Bring the milk to the boil with the vanilla; mix yolks, sugar and flour and cook the cream until thickened.
- Leave the cream to cool covered with cling film touching the surface.
- Assemble alternating pastry sheets and cream layers.
- Finish with a pastry sheet and dust with icing sugar.
- Chill for at least 2 hours before cutting with a serrated knife.
Tips from Empório Portugal
- Well-baked pastry is essential — damp sheets ruin the texture.
- Cut with firm strokes so as not to crush the layers.
- Serve chilled, on the same day or the next.
Possible replacements in Brazil
- Ready-rolled puff pastry shortens prep time.
- The cream can be flavoured with lemon or cinnamon.
Pairing
Espresso or black tea.
Regional and family variations can alter ingredients, quantities and preparation.
Empório Portugal's recipes have cultural and gastronomic purposes. Adjust ingredients according to dietary restrictions, allergies and professional guidelines.
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like any traditional recipe, it can vary depending on the region, the family and the cook.
Send it to the Empório Portugal community. The recipes received are analyzed before any publication.
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