Description
A delightful Faux Mille-Feuille made with phyllo dough, whipped cream, and fresh strawberries.
Ingredients
Scale
- 9 sheets (phyllo sheets) phyllo dough, well-stacked and intact
- 4 tablespoons (60 ml) unsalted butter, melted but not boiling
- 1 cup (240 ml) heavy cream, chilled
- 4 to 8 fresh strawberries, hulled and sliced
- 2 tablespoons (15 g) powdered sugar, for whipped cream
- 1/3 cup (40 g) powdered sugar, for dusting
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (175°C). Achieving this temperature is essential for the phyllo dough to bake to a golden, crispy texture.
- Step 2: Prepare Phyllo Sheets: Cut each phyllo sheet into rectangles sized approximately 3 by 5 inches (7.5 by 12.5 cm). Between each sheet, brush melted unsalted butter evenly to create distinct layers. Keep the stack covered with a damp kitchen towel while working to prevent the phyllo from drying out, which can cause it to become fragile and difficult to handle.
- Step 3: Bake for Crispiness: Place the stacked phyllo rectangles on a baking sheet lined with parchment paper or a silicone baking mat. Cover the phyllo layers with another sheet of parchment or silicone mat, then place a second baking sheet on top to weigh down the phyllo layers. Bake in the preheated oven for about 10 to 15 minutes, checking for a golden brown color and a crunchy texture. Adjust baking time as needed to avoid over-browning but ensure crispiness.
- Step 4: Whip Your Cream: While the phyllo bakes, beat the chilled heavy cream with 2 tablespoons (15 g) of powdered sugar until soft peaks form. Use an electric mixer for best results. To improve whipping, chill your mixing bowl and beaters for 10 minutes beforehand. The foam should be light and fluffy but still hold shape.
- Step 5: Assemble Layers Delicately: Start layering by placing one baked phyllo rectangle on a serving plate. Spread a layer of the whipped cream over it, then add sliced fresh strawberries. Repeat with additional phyllo layers, cream, and strawberries until you reach the desired height. Press gently to maintain stability without squashing the layers, preserving the light, crispy texture. If any phyllo tears during assembly, brush the tear with melted butter to patch it; this also adds extra crispness and helps hold the layers together.
- Step 6: Finish with a Dusting: After layering is complete, dust the top generously with 1/3 cup (40 g) powdered sugar. Arrange extra sliced strawberries on top for decoration and freshness.
Notes
- Room Temperature: Store the assembled phyllo napoleon in an airtight container on the counter, away from humidity, for up to 1 day. Serving soon after assembly preserves the crispiness of the phyllo.
- Refrigeration: Place in an airtight container and keep in the refrigerator for up to 2 days. Chill without sealing too tightly to avoid moisture buildup that could soften the phyllo layers.
- Freezing: Store unassembled phyllo sheets layered with butter in a freezer bag. Freeze for up to 1 month. Thaw phyllo at room temperature before baking.
- Cover unused phyllo sheets with a damp towel during preparation to prevent drying and tearing.
- Check phyllo for a golden hue around 10 minutes into baking to avoid burning. Adjust time as needed.
- If whipped cream resists reaching soft peaks, chilling the mixing bowl and beaters for 10 minutes enhances results.
- Serve phyllo napoleon promptly after assembly to prevent sogginess as stacked layers can lose crispness over time.
- Using unsalted butter offers precise control over flavor and crispness. Melt the butter fully but ensure it is not boiling when brushing phyllo.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg