The greek "mille-feuille"

Oh boy am I gonna hear a lot about this title!  The perfect dessert and you dare giving what you will make this title?!  Yes...they could be right.  Personally, one of my favourite desserts as well.  One that bakeries also ruin, by letting it stay a couple of days in the fridge and then serving it to you.  Needs to be served fresh!  Really...the best dessert if served fresh and of course if they know how to make it.
So what we made is not an actual mille-feulle...I put it in quotation for a reason.  As our website suggests we will greek the dessert a little...well a lot.  At my mother's village in central Greece, the cuisine is known for a couple of things.  One is for the pies, the other is for the meat products specifically lamb, and the other is for the dairy products from sheep's milk like feta cheese.  One of the famous pies that my mom made often and took the recipe form my grandmother is a dessert type of pie - the milk pie!  Literally if eaten fresh like the mille-feuille it is delicious!  It has layers of thin phyllo dough at the bottom that in between has ground walnuts that are dusted with sugar and cinnamon.  Then the sweet cream falls on top and it is baked to perfection, having a golden brown colour on top.  The smell radiates everywhere when it is baked!  It is truly delicious and if you don't try it you are missing really.  
We modified that a little and instead of having just the phyllo on the bottom and the cream on top we made layers...layers are good always...gives a little something to whatever has them :)  And as the name mille-feuille implies that there are a thousand layers, well ours has just layers of thin phyllo dough with walnuts, alternating with the traditional thick and yummy cream.  There are no thousand layers...but there are many :)  
Try it!  It is truly delicious and please serve it fresh.
As always Kali Oreksi!
Kostas (who is feeling a lot better by the way), Dia and Tony

Ingredients:

• 1 medium egg
  
• 140g sugar
  
• 700ml milk
  
• 20g flour
  
• 20g semolina
  
• 50ml corn oil plus some for brushing
  
• 1/2 teaspoon lemon zest
  
• half stick vanilla bean
  
• 50g walnuts
  
• 25g brown sugar
  
• 1/2 teaspoon cinnamon
  
• 96 pieces of phyllo dough cut in rectangle 15x7cm
  
• Icing sugar and cinnamon for decorating

for more information on how to make the Greek "Mille-feuille" please click here