Filo Millefeuille With Almond Pastry Cream For Mothers Day Recipes

Steps:

• To make the almond pastry cream, place the milk, ¼ cup of the sugar, butter, salt and vanilla extract in a medium saucepan over medium-high heat and stir until the sugar dissolves. When it starts to simmer, and reaches just below the boiling point, remove it from the heat and set aside.
• In a separate bowl, whisk together the cornstarch and the remaining ¼ cup of sugar. Add the egg yolks and mix into a smooth paste. Slowly, and in small amounts, whisk a little of the hot milk custard into the egg mixture. This is called tempering the eggs (slowly getting them to the same temperature of the hot milk, so they won't curdle). Add enough of the warm milk mixture (about two-thirds of the total) to the egg mixture until the egg mixture is warm to the touch, then, pour it back into the milk mixture saucepan, add the almond extract and return the custard to the stove. Over medium heat bring it to a low boil, whisking continuously for 2 to 3 minutes. (This step is important so your almond pastry cream won't separate). When the custard starts to thicken, remove it from the heat--it should be smooth and glossy. Pour it into a bowl and, once it is cooled, cover with plastic wrap (pressed directly on the surface of the cream to prevent a skin from forming). Refrigerate until you are ready to use (or for up to three days).
• For the filo squares, mix the sugar with the lemon zest in a small bowl. Melt the butter in a small glass bowl. Line two large baking sheets with parchment paper and set aside. Preheat the oven to 375°F.
• Remove 4-5 filo sheets from the package and lay them on the counter. Cut them in half so you have 8-10 sheets of about 9" x 11" (see photos). Return the unused filo to the refrigerator. Working with one filo sheet at a time, brush with some melted butter then sprinkle evenly with a rounded ½ tsp. of the sugar-lemon mixture. Repeat with 3 more filo sheets, melted butter and sugar-lemon sprinkle. While you work, keep the rest of the filo covered so it doesn't dry out. Cut the filo "stack" of four layers in half lengthwise and then crosswise again so you have 8 squares of about 4" by 3½" each. Transfer the squares to one prepared baking sheet, leaving some space in between. Cover the squares with parchment paper and place another baking sheet on top. This step will weight the filo down so it doesn't puff up. Place in the preheated oven and bake for about 8 minutes. Remove the top baking sheet and the parchment paper and bake for 2 more minutes or until light golden brown. Watch it closely so it doesn't over bake. Transfer the filo squares to a rack to cool. Repeat with more filo until you have 16 squares. You can make this ahead of time and store the filo in an airtight container, at room temperature, for up to three days.
• To assemble the dessert, place the filo squares in 8 plates. Top with about one tablespoon of the almond pastry cream and spread evenly. Add some raspberries. Repeat with a second filo square, more almond pastry cream, raspberries and toasted almonds. Sprinkle with powdered sugar and serve!

Steps:

• For the pastry cream: In a medium saucepan, combine the milk, granulated sugar, salt and vanilla seeds and pod. Bring to a simmer over medium-low heat, then remove from the heat.
• In a medium bowl, whisk together the cornstarch and egg yolks. Temper the eggs by adding about 1/4 cup of the warm milk mixture and whisking to combine. Add the egg mixture to the pan and whisk to thoroughly combine.
• Heat the pan over medium-low heat until it begins to thicken. Cook, stirring constantly with a spatula, until the mixture is the consistency of pancake batter, about 5 minutes. Remove from the heat and discard the vanilla bean pod. Whisk in the butter until combined. Strain through a fine-mesh sieve. Transfer to a shallow dish and press a sheet of plastic wrap directly onto the surface. Place in the refrigerator to cool completely, at least 1 hour and up to overnight.
• For the bourbon sauce: In a small saucepan, add the bourbon, granulated sugar and vanilla beans and pod. Bring to a boil, then reduce the heat to maintain a simmer. Reduce the liquid by about half until thickened to a syrupy consistency, about 15 minutes. Remove and discard the vanilla bean pod; cool the syrup to room temperature.
• For the mille-feuille: Roll out the puff pastry on a floured surface so that it is a roughly 11-by-16-inch rectangle. Using a sharp knife or pizza cutter, trim off any uneven edges so that it is a perfect 10-by-15-inch rectangle. Slice the pastry into 12 approximately 2 1/2-by-5-inch rectangles. Place them on a lined baking sheet. Place in the refrigerator for 30 minutes to chill.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Brush the tops of the puff pastry rectangles with the butter and sprinkle with the granulated sugar. Cover with a sheet of parchment paper and another baking sheet on top so the puff pastry is sandwiched in between. Bake until golden, about 20 minutes. Remove the top baking sheet and parchment and let cool to room temperature.
• To assemble: Spoon a small dollop of the pastry cream onto each plate to act as a "glue" for the first layer of puff pastry. Place one layer of puff pastry onto the cream dollop, then top with a layer of cream. Nestle about 6 raspberries in the pastry cream in rows and top them with a dollop more of pastry cream. Repeat the layers once more and top with a final layer of pastry. Dust the pastry and plate liberally with confectioners' sugar and drizzle the plate around the pastry with the bourbon sauce.

Steps:

• Line a baking sheet with parchment or a baking mat.
• Unfold the pastry, roll it to a 12-by-15-inch rectangle and cut into three 12-by-5-inch rectangles. Transfer to the prepared baking sheet. Prick the pastry and chill for 10 minutes in the freezer or 20 in the fridge.
• Preheat the oven to 425 degrees F.
• Dust the pastry with powdered sugar (this will ensure the pastry caramelizes when cooked). Bake until golden brown and risen, about 15 minutes. Set aside to cool on a wire rack for about 15 minutes.
• In the bowl of a mixer fitted with the whisk attachment, add the powdered sugar, mascarpone, cream and vanilla seeds and whisk until soft peaks form. Add the raspberry liqueur and lemon zest and turn on the mixer for 10 seconds to combine the ingredients.
• To assemble: Place a dab of the whipped cream on the serving plate to anchor the mille-feuille. Place one piece of pastry onto the plate glaze-side down. Spoon over half of the whipped cream, smoothing out the top. Arrange half of the fresh raspberries on top of the cream in rows, then top with another sheet of pastry, again glaze-side down. Top the second sheet of pastry with the remaining cream and raspberries. Add the last piece of pastry glaze-side up and liberally dust with powdered sugar.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish with olive oil.
• Place vegetables in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.
• Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil, garlic, feta cheese and melted butter. Stir in salt, pepper, dill and onion powder. Fold steamed vegetables into egg mixture.
• Lay 4 sheets phyllo dough in the prepared dish and brush with olive oil. Lay 4 more sheets of dough in the dish, so that the edges overlap in the pan but most of the dough extends beyond the sides of the dish.
• Spoon vegetable mixture into dish and fold dough across the top. Brush with olive oil.
• Bake in preheated oven for 30 to 35 minutes.