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The greek "mille-feuille"

4/23/2015

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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

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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



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    ​The Greek cuisine

    Greek cuisine has a long tradition and its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond. It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods.

    It was Archestratos in 320 B.C. who wrote the first cookbook in history. Greece has a culinary tradition of some 4,000 years. Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. This trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization.


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  • Greek Your Food Blog
  • Categories
    • Greek your starters... >
      • Eggplant salad
      • Egg Salad
      • Shrimp saganaki
      • Zucchini fritters
      • Pan fried meatballs
      • Drunk man's appetizer
      • Stuffed grape leaves
      • Fried cuttlefish & hummus
      • Chicken hearts & livers with petimezi
      • The Greek bruschetta
    • Greek your meats... >
      • Eggplant rolls with meat
      • Country lamb
      • BBQ with a Greek touch
      • Smyrna meatballs
      • Pork bely ribs
      • Pork shank with cabbage
    • Greek your fish... >
      • Married sardines with fava cream
      • Poached salmon with peas
      • Stratoula's Mackerel
      • Fish in lemon balm broth
    • Greek your seafood... >
      • Seafood pilaf
      • Cuttlefish plaki
    • Greek your soup... >
      • Magiritsa
      • Chicken soup
    • Greek your veggies... >
      • Green fava beans
      • Briam
      • Spanakorizo
      • Lahanorizo
      • Cracked wheat stuffed peppers
      • Gigantes plaki
    • Greek your salads... >
      • Mackerel - potato salad
      • The healthy slaw
      • Beetroot salad
    • Greek your Pasta >
      • Pastitsio
    • Greek your....π >
      • Eggplant Pie
      • Stuffed buns
      • Hilopites
      • Pumpkin pie
      • Bobota
    • Greek your sweets... >
      • Easter Cookies
      • Easter Bread
      • The Greek "Cupcake"
      • The Greek "Mille-feuille"
      • Cheese stuffed triangles drizzled with honey
      • Barbara
      • Melomakarona
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