Millefoglie

In Italian, this dessert is called Millefoglie. In French, Mille Feuille. It means "thousand leaves" for the fact that the puff pastry when cut looks like thousands of leaves have been stacked in between a custard. This cake is traditional for all big events, especially as wedding cakes, anniversaries and birthdays. I don't like cake, so this is what my mom made sure I had for every birthday cake! 

There are two parts to this dessert: the puff pastry and the filling. The pastry you should make the night before, and the custard filling the day of and assemble the millefoglie shortly before serving. 

The pastry: I hear you can use a store bought pastry and it comes out just as good. These days I am sure it is! ....But that is not how we do things here. 

2 cups flour

1 cup cold water 

Pinch of salt 

1 tsp of vanilla powder 

2 cups of flour

2 sticks of butter, 1 tsp butter 

For the dough there are two steps. No matter how much you make, always have equal amounts of flour divided between the two doughs. The first dough that you make is just water and flour. 

1. In a large bowl, measure out two cups of flour, mix in your salt and vanilla. Slowly add in your water a few milliliters at a time.  Knead it and form it into a ball. Score the top and wrap in in Saran Wrap and put it in the fridge for 30 minutes. 

The second dough contains the butter. 

2. In a large bowl measure out two cups of flour. Take your butter and cut it into squares. It should be extremely soft. Mix with your hands until you see little pea sized beads begin to form. Then knead it the best you can. It will barely stick together because of all the butter. Form it into a square and wrap it in Saran Wrap. Put it in the refrigerator as well. 

3. Putting them together. 

Roll out the first flour water dough into a cross shape and place the butter dough in the middle. 

4. Wrap the square. Fold each corner over the butter. 

5. Roll it out. When rolling, always roll from the center out. Never go in opposing ways. Roll the dough out to a long vertical strip. 

6. Folding. The folds help you get the layers within the single layer of pastry. That is why you shouldn't press too hard or roll it out in different ways that won't allow it to remain seperate. 

This is the basic fold. Then turn it vertically in front of you, and roll it out again. Repeat the folding a total of three times. And then put it in the fridge, in Saran Wrap for 39 minutes. Repeat 3-4 times. Then let sit overnight, about 12 hours. 

Side note* 

There are more kinds of folds you can do.  You can incorporate it after each of the above more simple folds, or one time each time before you Saran Wrap it. 

7. Roll out the dough and cut out what size layers you want. Many italians do circle shaped cakes, and french do rectangle. Poke a few holes with your fork, not too many to help air travel through the dough. Leave a quarter inch around, so you account for shrinkage and cutting later on. Brush parchment paper with oil and place your dough into the paper. Brush dough with water and sprinkle with sugar. Cover with another peice of parchment and use another metal cookie sheet to place on top. This will help it to puff evenly. 

8. Bake 15 minutes at 400 degrees. Take out and turn over. Brush lightly with water and sprinkle with sugar. Return to oven ten more minutes and then let cool. 

With the scraps, make decorations to put around the cake later on. 

Custard filling: 

2 egg yolks 

1 1/2 cups of milk

1/2 cup of sugar 

1/4 cup of flour 

2 tsp of vanilla 

1 lemon slice 

Fresh whip cream. 

1. Heat milk. 

2. Combine the eggs, flour, sugar and vanilla. Wisk together. 

3. Ladle in the hot milk a little bit at a time mixing thoroughly. When all the milk has been added clean the pot and return the mixture to the stove. 

4. On med heat, wisk the mixture until thick. 

5. Store in refrigerator. (But not too long because it will clump. Store it long enough for you to whip up the whipped cream). 

Whip cream: 

1/2 cup sugar 

1 cup heavy cream

1. Mix on high the sugar and milk until you get stiff peaks. Store in fridge. 

Assembly of layers: 

1. Fold in 1 cup of the fresh cream. 

2. Divide the custard in two and begin to fill. Place the second layer on top. Put the remaining custard, and add the final layer. 

3. Use the remaining custard to ice around the edges if you are using nuts on the sides. 

You can decorate the top with powdered sugar, royal icing and do the chevron design, or you can use the rest of your whip cream. 

I decorated mine for the Super Bowl. Enjoy! 

Here are some more! 

My Greek Cousin Mary's Galaktopouriko

A piece of Galaktopureko while it is still hot. After it is refrigerated, it takes on a smooth texture.

Ingredients:
For the syrup:
2-3 cups water
2-3 cups sugar

For the filling:
8 eggs
8 cups of milk

2-3 cups sugar
3/4 cup of Farina
2 tsp of whisky/brandy, or a slice of lemon, or a tsp of rose water

2 tsp vanilla
4 tsp of butter
2 sticks of butter

Directions:
1. In a large saucepan, crack your 8 eggs and fold in your sugar until you get a thick slurry. Add in half of the farina, and set the rest aside.

2. In a separate saucepan on high heat, heat the 8 cups of milk (whole or 2%) until scalding. I usually don't let it boil, just until I know it is very hot.

3. Add a ladleful of milk at a time to the egg-sugar mixture, mixing thoroughly each time. When all the milk has been added, add the remaining farina. Heat for a few minutes, on med-high heat until the Farina "grows" and you begin to see it boil. Stir constantly, but slowly to make sure nothing sticks to the bottom of the pan. When you have a thick consistency, turn off the heat. Stir in the 4 tablespoons of butter, and the flavoring of your choice (liquor, lemon or rose). Let cool completely.

4. While it cools, have someone else stir it to ensure that a crust doesn't form on top. If no one else is available, stir it intermittently while preparing the next step.

5. The filo should take 20-30 minutes to defrost at room temperature, leave it inside the package. When you are ready to begin, unwrap it and roll it out. If you think you need to, you can cover it with a damp cloth to keep it from drying out. Have the butter in a bowl melted and ready to go, with a brush for brushing the sheets of filo.

6. Begin the first layer. Butter the tray, and place the first sheet of filo into the tray. Butter the top of that sheet and repeat until you have 8 sheets. When the filling is completely cooled, pour it into the tray, and begin the top layer. The top layer should also have 8 layers of buttered filo sheets.

7. Cutting the Galaktopouriko is the hardest part. Do it the best you can, it is your guideline as to where to cut after it is baked. It will not be possible to cut the filo after it is baked.

8. Place the tray into the oven at 350 degrees for 45 minutes. The top should be golden brown.

9. While the Galaktoboureko is in the oven, prepare the syrup. Take your 3 cups of sugar and 3 cups of water and bring to a full and rapid boil, and then set it aside to cool.

10. When you remove your tray from the oven, place it on a cool surface. Immediately pour the room temperature syrup over it one ladle at a time. Start with each corner, and pour slowly. You do not want the farina to come up from under the filo, or have the filo shift on you. Trace the lines with your sharp knife to help the syrup go deep into the dessert. You may not have to use all the syrup. When cooled, place in the refrigerator. This dessert needs to be refrigerated. Wait at least a hour or two before serving warm. It is best to wait until the next day. Enjoy!

Behind this recipe:

This dessert was taught to me by my cousin Mary last Thanksgiving. It is always a special treat when we get to see Mary and Tony, it usually means lots of laughter, good food, greek dancing and old family stories. 

 There is one story my Uncle John used to tell us about Mary when she was little. Apparently she found him and his buddies playing poker in the backyard. She first told them in Greek that yiayia said they shouldn't be gambling, because it was bad. But his friends did't understand Greek.  So naturally, being intelligent and quick minded, she proceeded to say it again, but this time in English. This made them laugh so hard they had to stop the game. 

Mary and I making Galaktoboureko Thanksgiving 2012

Baklava

This recipe is for the Greek dessert Baklava. It is a dessert that requires a lot of work, but with patience and maybe a little help from mom- it is possible. There is so much to say about this dessert, I have been making it for 6 years, and over those years I have learned the right way and wrong way of making it. But I will save that for the end...

Ingredients:

For nut mixture:
1 lb pastry sheets (phyllo)
1 lb. sweet butter
2-2 ½ lbs chopped walnuts
½ tsp cinnamon
½ lb. chopped, blanched almonds
¼ cup sugar         

For Syrup:
6 cups sugar
3 cups water
¾ cup honey
slice of lemon
1 cinnamon stick                              

Directions: 

1. Grind walnuts and almonds coarsely in a food processor. Mix in the sugar and cinnamon. 

2. Melt butter in large bowl. 

3. Line 10” by 15” baking pan with one sheet of filo, brush with butter. Repeat 6 times to form the bottom layer. Sprinkle half of the nut mixture. 

4. Add 6 more layers of the filo, buttering each sheet. Add the remaining mixture. Top off with 8 sheets of filo. 

5. Cut into squares or diamonds with a sharp knife. Pour remaining butter over pastry.  Bake at 375 for 30 minutes, then at 350 for 30 minutes or until golden brown.

6. While pastry is baking, make the sugar syrup. Boil water and sugar with the lemon slice and the cinnamon stick to form a thin syrup. Stir in honey and cool.

7. After removing pastry from the oven, pour most of the honey syrup over pastry.

My godmother Aunt Janet and I at my grandma's house -1991

I debated whether or not to post this recipe, in fact I'm still conflicted over it. I feel like I am not doing my job as the newest baklava recipe guardian. This recipe has been passed down from generation to generation. I don't know how it is in other families, but in ours everyone has a specialty. Some recipes are guarded and others shared. This recipe was always made by my Godmother Aunt Janet. I started making it 6 years ago when she taught me, and somewhere along her illness it became associated with me. She made it before me and Aunt Irene made it before her. I am so proud to finally have an "associated" recipe, although I wish she were still able to make it too. I know how to make this in my sleep or even blindfolded. Although the recipe is given above, I do have tricks and little tips that I will have to keep secret (only for this recipe!)- until its time to teach my goddaughter one day. Enjoy! 

My goddaughter Gabriella and I on Thanksgiving 2013. I absolutely love her.