Greek Napoleon Trifle: Milfey

An easy way to make the delicious dessert with layers of puff pastry and vanilla cream known as Milfey!

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This Napoleon-like dessert is called Milfey in Greece. Milfey means “a thousand layers” because the puff pastry used in this dessert is known for all the layers it makes when baked. The layers make the puff pastry light, airy, and delicious. My version of Milfey is made family-style, but you can also serve it in individual trifles if you’re serving them at a party. No matter how you serve it, you can’t go wrong with layers of puff pastry and vanilla cream!

Better than a Napoleon

• Flaky, crisp puff pastry
• Light creamy vanilla pastry cream
• A perfectly sweet dessert
• An easy way to make delicious Greek Milfey!

Milfey vs. Napoleon

Milfey is similar to the Italian dessert, Napoleon. However, there are two main differences. The first difference is that a Napoleon has layers of almond paste, and the Milfey has custard or pastry cream. The other difference is that the Milfey has crispy puff pastry, whereas the puff pastry in the Napoleon soaks up the cream leaving it soft.

Sweet and crispy 

• Puff Pastry

The Pastry Cream:

• Whole milk
• Cornstarch –the thickening agent
• Granulated sugar
• Salt
• Egg yolks
• Heavy whipping cream –adds velvety richness
• Vanilla extract

Whipped Cream:              

• Cold heavy whipping cream
• Confectioner’s sugar
• Pure vanilla extract –use good quality since it’s the flavoring for the whipped cream

Optional Fillings:

• Sliced strawberries
• Banana slices
• Berries
• Caramel
• Grated chocolate
• Puff pastry
• Confectioner’s sugar

How to make Milfey Pie

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 separate bowl and whisk together until smooth.
• Then, add a little bit of the hot milk to the egg mixture while whisking to temper the egg mixture.
• Slowly, transfer the egg mixture back to the saucepan of hot milk and cook over medium heat while constantly whisking until thickened.
• Pass the cream through a strainer over a large bowl and cover it with plastic to prevent a skin from forming.
• Set aside to cool.

Bake the Puff Pastry:

• Preheat the oven to 350 °F, 180 °C.
• 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 and 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. If so, bake it for an additional 10 minutes and crumble it into the same pan once it has cooled.

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 and make it smooth, then fold in the whipped cream.
• Place half of the puff pastry chards in a 9 x 13-inch baking pan.
• Dust the top with a generous amount of confectioner’s sugar and top with cinnamon or sliced fruit if desired.
• Dollop the vanilla cream over the puff pastry layer and spread it evenly.
• Then, top with the remaining puff pastry chards and dust with confectioner’s sugar.

To make Individual Trifles:

• Layer the puff pastry, confectioner’s sugar, and vanilla cream the same way as the pie into trifle bowls or glasses.

Make ahead instructions

The puff pastry can be baked and crumbled two days ahead of time and stored in an airtight 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. On the day you will be serving the dessert, whisk it until smooth and add the whipped cream. Then, spread it on top of the cake.

Your Milfey will taste best the day it is made, but leftovers can be stored in the refrigerator for 2-3 days.

Serving

This Milfey cake is so simple to put together and makes enough to serve a huge crowd of people. I can’t resist anything with vanilla pastry cream. So, all I need for this delicious Milfey is a spoon and a hot cup of Greek coffee. Try my Pear Frangipane tart with pastry cream! Let me know if you add additional fillings and if you make the pie or individual trifles. Kali Orexi!