Pistachio Millefeuille
Crisp layers of puff pastry stack with silky pistachio cream for an elegant sliced dessert.
Dietary
Vegetarian, Halal, Kosher
Allergens
Dairy, Eggs, Tree nuts, Wheat
This French-inspired pastry layers shatteringly crisp puff pastry sheets with a rich pistachio pastry cream, finished with a dusting of powdered sugar and chopped pistachios. The contrast between the flaky layers and smooth filling makes it a striking centerpiece for a dinner party or special occasion. Assembling it shortly before serving keeps the pastry from softening too much.
Ingredients
- 1 pound puff pastry, thawed if frozen
- 2 cups whole milk
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/2 cup pistachio paste
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar, for dusting
- 1/3 cup shelled pistachios, chopped
Method
-
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
-
Roll the puff pastry out on a lightly floured surface into a rectangle about 10x15 inches, then cut into three equal rectangles.
-
Prick each pastry rectangle all over with a fork and place on the prepared baking sheets. Top with a second sheet of parchment and another baking sheet to weigh the pastry down and keep it flat.
-
Bake until deep golden brown and crisp, 20 to 25 minutes.
-
Transfer the pastry sheets to a wire rack and cool completely, about 30 minutes.
-
While the pastry cools, heat the milk in a 6-quart saucepan over medium heat until steaming, about 5 minutes.
-
In a bowl, whisk the egg yolks, sugar, and cornstarch together until pale and smooth.
-
Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
-
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened to a pudding-like consistency, 3 to 4 minutes.
-
Remove from heat and whisk in the pistachio paste, butter, and vanilla extract until smooth.
-
Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface, and refrigerate until fully chilled, at least 2 hours.
-
Whip the heavy cream to stiff peaks, then fold it into the chilled pistachio pastry cream until uniform.
-
Place one pastry rectangle on a serving platter and spread evenly with half of the pistachio cream.
-
Top with the second pastry rectangle and spread with the remaining pistachio cream, then top with the final pastry rectangle.
-
Dust the top with powdered sugar and sprinkle with chopped pistachios.
-
Refrigerate the assembled millefeuille for 30 minutes to set before slicing with a serrated knife.
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Pistachio Millefeuille
This French-inspired pastry layers shatteringly crisp puff pastry sheets with a rich pistachio pastry cream, finished with a dusting of powdered sugar and chopped pistachios. The contrast between the flaky layers and smooth filling makes it a striking centerpiece for a dinner party or special occasion. Assembling it shortly before serving keeps the pastry from softening too much.
3 hr 30 min 8 slices 420 cal
Ingredients
- 1 pound puff pastry, thawed if frozen
- 2 cups whole milk
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/2 cup pistachio paste
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar, for dusting
- 1/3 cup shelled pistachios, chopped
Method
- 1
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- 2
Roll the puff pastry out on a lightly floured surface into a rectangle about 10x15 inches, then cut into three equal rectangles.
- 3
Prick each pastry rectangle all over with a fork and place on the prepared baking sheets. Top with a second sheet of parchment and another baking sheet to weigh the pastry down and keep it flat.
- 4
Bake until deep golden brown and crisp, 20 to 25 minutes.
- 5
Transfer the pastry sheets to a wire rack and cool completely, about 30 minutes.
- 6
While the pastry cools, heat the milk in a 6-quart saucepan over medium heat until steaming, about 5 minutes.
- 7
In a bowl, whisk the egg yolks, sugar, and cornstarch together until pale and smooth.
- 8
Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
- 9
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened to a pudding-like consistency, 3 to 4 minutes.
- 10
Remove from heat and whisk in the pistachio paste, butter, and vanilla extract until smooth.
- 11
Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface, and refrigerate until fully chilled, at least 2 hours.
- 12
Whip the heavy cream to stiff peaks, then fold it into the chilled pistachio pastry cream until uniform.
- 13
Place one pastry rectangle on a serving platter and spread evenly with half of the pistachio cream.
- 14
Top with the second pastry rectangle and spread with the remaining pistachio cream, then top with the final pastry rectangle.
- 15
Dust the top with powdered sugar and sprinkle with chopped pistachios.
- 16
Refrigerate the assembled millefeuille for 30 minutes to set before slicing with a serrated knife.