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• Desserts
• Cakes
• Millefoglie (italian custard and puff pastry cake)

Millefoglie—similar to its French name, mille-feuille—is Italian for "a thousand layers." It’s the go-to dessert for any Tuscan celebration, whether it’s a birthday, a baptism or even a wedding cake. It’s usually bought at a pastry shop and rarely made at home, despite being incredibly simple to make and can be whipped up in no time (especially if using store bought puff pastry, which—let's face it—is ok). <br /> <br />Use any fresh fruit you like with this; berries and cherries are easy and pretty, but you can also use stone fruit (cut into slices), kiwi fruit and others. <br /> <br />This is a very fresh, not overly sweet cake (there are only 3 tablespoons of sugar in the whole recipe), so feel free to dust generously or to taste with confectioner's sugar on top. <br /> <br />If you wanted to take a bit more time with this, then homemade puff pastry could be even more delicious, as is caramelizing the pastry while baking—dust with confectioner's sugar before putting in the oven. You can also be more indulgent and add whipped cream to the top of the dessert with the fruit, too. <br /> <br />Store cake in the fridge when not needed. It is best on the day it is made but can be kept up to three days. The pastry looses some of its crunch but this does not diminish how enjoyable it is. <br /> <br />If you want to serve more people with this, you can add an extra layer of puff pastry and increase the custard recipe by roughly 1/3: add an extra yolk, an extra spoon of sugar and of flour and 2/3 cup more milk.

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