Mother’s Day Fillo Mille Feuille

Mother’s Day is around the corner, and we have the most delicate, delicious, and special treat for mom this year! Our lemon-scented, cream filled, mille-feuille is dotted with fresh and fragrant raspberries and stacked with light, crisp layers of fillo, making for a beautifully elegant plate. While mille-feuille literally means a “thousand layers” this dessert takes less than 30 minutes to create!

First start with thawed Krinos Fillo sheets and ensure, as always, they are set under a damp towel to avoid cracking and drying out. Have a small pot of melted butter ready to go with your pastry brush. Preheat oven to 350oF and line 2 baking sheets with parchment. Next you will mix lemon zest into the sugar combining the two will give each layer of fillo a hint of lemon flavour. Once the sugar has been blended with the zest, set aside.

Working with one fillo sheet at a time, brush melted butter onto the sheet then sprinkle ½ teaspoon of the lemon-scented sugar on the sheet. Repeat with 3 additional sheets, for a total of 4. Cut the fillo sheet stack in half, and then again to create 4 equal quarters, a pizza cutter or sharp knife (non-serrated) is a great tool to use for this. Cut each quartered section into 3 rectangles, 12 total).

Place each rectangle stack gently onto the baking sheet. Place the other piece of parchment on top of the fillo stacks, then the other baking sheet on top of them to avoid puffing in the oven, keeping them flat and crisp. Bake for 10 minutes, then remove the additional baking sheet and parchment and continue baking another 2-3 minutes until golden. Repeat process again until you have 24 stacks, let cool slightly or cream will melt.

Next is the Chantilly cream. In a mixer on medium, whip the heavy cream, powdered sugar, mascarpone, and the seeds of a vanilla bean pod until stiff peaks form. Have fresh raspberries ready, or any other berry mom likes best, blueberries, strawberries, blackberries, or a mix of all work well with this recipe!

Now you are ready to assemble the crisp, golden mille-feuille, and don’t worry about it being perfect, as long as they are stacked with love! This is a great step for the little ones to help out with as well. Place a filo stack down, top with cream and berries, and repeat once more, ending with a fillo topper. Dust with more powdered sugar and you are ready to serve.

Celebrate this year with our Mother’s Day Mille Feuille and you’ll have mom saying mille-thanks!

See full recipe here: Fillo Mille Feuille