Filo Millefeuille With Almond Pastry Cream For Mothers Day Recipes

FILO MILLEFEUILLE WITH ALMOND PASTRY CREAM FOR MOTHER'S DAY

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!

HALVAH MILLE-FEUILLES

Steps:

• Bake the phyllo:
• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Stack the 8 sheets of phyllo and cut in half crosswise. Brush 1 half sheet of phyllo with oil and sprinkle with sugar. Layer another half sheet on top of the first and repeat with oil and sugar to form a stack of 4 half sheets, finishing the top layer with oil and sugar. Repeat with remaining half sheets to form 3 more stacks. Cut each of the stacks into 4 equal pieces to make 16 stacks. Transfer stacks to baking sheets and bake until golden brown, 8 to 12 minutes. Let cool to room temperature, about 15 minutes.
• Make the halvah cream:
• Meanwhile, in a small bowl, stir together the honey or date syrup with the tahini. If using nondairy whipped topping, place in a large bowl and gently fold in the honey-tahini mixture. If using cream, beat until soft peaks form. Gently incorporate the honey-tahini mixture and whip to stiff peaks. Refrigerate until ready to use.
• Assemble the dessert:
• Place one phyllo stack on a dessert plate. Spread with a scant 1/4 cup halvah cream. Repeat with 3 more phyllo stacks and 2 more layers halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey or date syrup, sprinkle with halvah crumbles, and garnish with raspberries.