Get the recipe here:https://www.dimitrasdishes.com/greek-napoleon-pie-cake-milfey/Puff Pastry Layer:1 pound (about 450g) puff pastry1 cup confectioner's sugarThe Pastry Cream:4 cups (950 ml) whole milk1/2 cup (80g) cornstarch1 and 1/2 cups (375g) granulated sugar1/4 teaspoon salt8 egg yolks1/2 cup heavy whipping cream3 teaspoons vanilla extractWhipped Cream:1 cup cold heavy whipping cream2 tablespoons confectioner's sugar1 teaspoon pure vanilla extractOptional Fillings:Sliced strawberriesbanana slicesberriescaramelgrated chocolateInstructionsPreheat the oven to 350 F, 180 C.Prepare the Pastry Cream:Combine the milk, half of the sugar, and the salt in a saucepan and cook it over medium heat until steaming hot. Combine the egg yolks, remaining sugar, cream, and cornstarch in a bowl and whisk together until smooth. Add the hot milk to the egg mixture and whisk together. Transfer the mixture back to the saucepan and cook over medium heat while whisking it comstantly until thickened. Pass the cream through a strainer that has been set over a large bowl. Cover the cream with plastic to prevent a skin from forming and set aside to cool.The pastry cream can be chilled in the refrigerator up to 2 days. Whisk it together until smooth before spreading it on top of the cake.Bake the Puff Pastry:Line a baking tray with parchment paper and place the puff pastry on top. Pierce the puff pastry with a fork and lightly dust with confectioner's sugar. Bake on the center rack of the preheated oven for 45 minutes. Set aside to cool.Once the puff pastry has cooled, crumble it into a large bowl or tray. The center of the puff pastry might still be soft and leathery. Bake it for an additional 10 minutes and then once it has cooled, crumble it into the same pan.Make the Whipped Cream:Combine all of the whipped cream ingredients in a large bowl and whisk on high speed until thick and fluffy.Assemble the Pastry:Whisk the pastry cream to lighten it up and make it smooth. Fold in the whipped cream.Place half of the puff pastry chards in a 9 by 13-inch baking pan. Dust the top with a generous amount of confectioner's sugar. Top with cinnamon or sliced fruits if desired.Dollop the vanilla cream over the top of the puff pastry layer and spread it evenly.Top with the remaining puff pastry chards and dust with confectioner's sugar.Serve with Greek coffee. Kali Orexi!Make Individual Trifles:Layer the puff pastry, confectioner's sugar, and vanilla cream the same way as in the pie, into trifle bowls or into glasses.NotesMake ahead instructions: The puff pastry can be baked and crumbled 2 days ahead of time and stored in an air-tight container at room temperature.The pastry cream can be made 2-3 days ahead of time and stored in an airtight container in the refrigerator. Add the shipped cream the day you will be serving the dessert.This pastry tastes best the day it is made but leftovers can be stored in the refrigerator for 2-3 days.Music Used:Greek Sun Time (With Intro)ITEM ID: 66582698By: tonyanthonyIts All GreekITEM ID: 84456733By: LowNotesOfficial Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/Twitter: https://twitter.com/DimitrasDishesHere are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)My cutting board: http://amzn.to/2e2p8EDKitchen Aid Mixer: http://amzn.to/2dQXU0bFood Processor: http://amzn.to/2eXcvZdMicroplane: http://amzn.to/2eL2vToMadeleine Pan: http://amzn.to/2dQU1smCheesecake Pan: http://amzn.to/2eXaGeQVitamix Blender: http://amzn.to/2eXcvbHNonstick pan: http://amzn.to/2eL804tCast iron pan: http://amzn.to/2dQYfjsPastry Bag: http://amzn.to/2e2v0xDHalf sheet baking pans: http://amzn.to/2fcv7cDThanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
