Cranberry Mille Feuille

This is a twist on Halvah Mille-Feuille, a sweet and flaky dessert made with phyllo and honey. Our Americanize version excludes the tahini sauce, which my taste buds did not enjoy when we made the traditional recipe. In its stead, we substituted whipped cream and added cranberry sauce for those pretty aesthetic layers.

AuthorMackieDifficultyIntermediate

Phyllo
 8 sheets Phyllo dough
 Butter, for brushing
 Sugar, for sprinkling
Filling
 1 cup Heavy whipping cream
 Vanilla
 3 tbsp Confectioners' sugar, more or less to taste
 1 cup Cranberry sauce

Phyllo
1

Preheat the oven to 350 degrees.

2

Stack the sheets of phyllo and cut in half, crosswise. Brush 1 half sheet with butter and sprinkle with sugar. Layer another half sheet on top of the first and repeat with butter and sugar to form a stack of 4 half sheets. Finish the top layer with butter and sugar.

3

Repeat with remaining half sheets creating 3 more stacks. Next, cut each of the stacks into 4 equal pieces making 16 stacks total. Transfer the stacks to a baking sheet and bake 8-12 minutes or until golden brown. Let cool to room temperature, about 15 minutes.

Filling
4

Beat the heavy whipping cream until it forms stiff peaks. Add the vanilla and sweeten with confectioners' sugar to taste.

5

Place one phyllo stack on a dessert plate. Spread with a scant 1/4 c whipped cream. Top with a phyllo stack and spread with cranberry sauce. Repeat alternating whipped cream and cranberry sauce. Sprinkle confectionery sugar on each stack and decorate with fresh cranberries. (Don't snack on any plain cranberries- your mouth will cry; I speak from personal experience.)

Ingredients

Phyllo
 8 sheets Phyllo dough
 Butter, for brushing
 Sugar, for sprinkling
Filling
 1 cup Heavy whipping cream
 Vanilla
 3 tbsp Confectioners' sugar, more or less to taste
 1 cup Cranberry sauce

Directions

Phyllo
1

Preheat the oven to 350 degrees.

2

Stack the sheets of phyllo and cut in half, crosswise. Brush 1 half sheet with butter and sprinkle with sugar. Layer another half sheet on top of the first and repeat with butter and sugar to form a stack of 4 half sheets. Finish the top layer with butter and sugar.

3

Repeat with remaining half sheets creating 3 more stacks. Next, cut each of the stacks into 4 equal pieces making 16 stacks total. Transfer the stacks to a baking sheet and bake 8-12 minutes or until golden brown. Let cool to room temperature, about 15 minutes.

Filling
4

Beat the heavy whipping cream until it forms stiff peaks. Add the vanilla and sweeten with confectioners' sugar to taste.

5

Place one phyllo stack on a dessert plate. Spread with a scant 1/4 c whipped cream. Top with a phyllo stack and spread with cranberry sauce. Repeat alternating whipped cream and cranberry sauce. Sprinkle confectionery sugar on each stack and decorate with fresh cranberries. (Don't snack on any plain cranberries- your mouth will cry; I speak from personal experience.)

Cranberry Mille Feuille

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