French for "a thousand leaves," this classic dessert is made with two large oblong pieces of crisp puff pastry spread with whipped cream, custard, jam or fruit purée. The pastries are stacked and topped with another pastry layer, which is generally dusted with powdered sugar. A serrated knife is used to cut the dessert into individual servings. Savory mille-feuille can be filled with cheese and served as an appetizer.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Marvelous Mille-Feuille
- Mille-Feuille of Foie Gras and Pain d'epice with Spiced Red Wine and Poached Pear
- Foie Gras, Peanut, and Grapes