Millefeuille with vanilla cream

Prepare the dough: from 50 g of butter and all the other ingredients, make a rectangular sheet, about one finger thick, and spread the remaining butter (150 g) that has been cut into cubes on top. It is important that the butter is at room temperature so it can be easily spread. After spreading the butter, fold the dough into thirds, like a letter, and roll it out again with a rolling pin, being careful not to tear it. This folding technique will create fine layers, which will give a flaky and crispy texture to the final pastry.

After you finish rolling out the dough, cover it with plastic wrap and let it chill in the fridge for about 30 minutes, so that the gluten in the flour can relax. This step is essential for obtaining a dough that is easy to shape and will not shrink during baking.

While the dough is cooling, you can prepare the filling. Choose your favorite ingredients, whether it’s grated apples, sweet cheese, or chocolate. If you opt for apples, peel them, remove the seeds, and cut them into cubes or grate them. Mix the apples with sugar, cinnamon, and, if desired, a little lemon juice to prevent oxidation.

Once the filling is ready, take the dough out of the fridge and roll it out again on a floured surface. Cut it into squares or rectangles, depending on the desired shape. Place a tablespoon of filling in the center of each square and fold the dough to form packets or pies, making sure the edges are well sealed.

Preheat the oven to 180 degrees Celsius. Place the pies on a baking tray lined with parchment paper and brush them with beaten egg for a golden and appetizing crust. Bake for 25-30 minutes or until they become nicely browned. When ready, let them cool slightly before enjoying. You can sprinkle powdered sugar on top for an extra touch of sweetness. This recipe is perfect to be served as a dessert alongside a scoop of ice cream or a cup of fragrant tea.