Milhojas (napoleon) Recipe

Make dough (rough puff method)

In a large bowl combine 2.5 cups flour and 0.5 tsp salt. Cut 1 cup cold unsalted butter into small cubes and quickly rub into the flour with fingertips until large pea-sized pieces remain. Add 0.5 cup ice water gradually and mix with a fork until dough just comes together (it will be shaggy with visible butter chunks). Do not overwork—leave pieces of butter to create layers.

Shape the dough into a rough rectangle, wrap in plastic, and chill for 30 minutes in refrigerator to firm the butter.

On a lightly floured surface, roll the chilled dough into a long rectangle about 12 x 8 inches. Fold the top third down and the bottom third up (letter fold). Rotate 90 degrees, roll again to 12 x 8, and repeat the letter fold. Wrap and chill 20–30 minutes. Repeat rolling and folding 2 more times (total 3 series of folds). Chill at least 30 minutes before rolling out final sheets.

Preheat oven to 400°F (200°C). Roll chilled dough into a rectangle roughly 12 x 16 inches and trim edges to make straight sides. Cut into three equal rectangles (about 12 x 5.5 inches each). Place each piece on a parchment-lined baking sheet. Prick all over with a fork to reduce excessive puffing. Optionally place another sheet of parchment and a baking tray on top to weight the pastry for a flatter layer.

Bake one sheet at a time (or both if space) for 12–18 minutes until golden and crisp. If weighed, reduce time to 12–14 minutes. Remove from oven and transfer to a rack to cool. If layers are uneven, trim to equal rectangles when cool.

In a medium saucepan, heat 3 cups whole milk with the split vanilla bean (scraped seeds plus pod) or 1 tsp vanilla extract. Bring just to a gentle boil over medium heat, then remove from heat and let steep 5 minutes if using a pod.

While milk heats, whisk together 6 egg yolks and 0.75 cup granulated sugar in a bowl until the mixture lightens slightly. Add 0.5 cup cornstarch and whisk until smooth and free of lumps.

Remove the vanilla pod from the milk. Temper the egg mixture by slowly pouring about 1/3 of the hot milk into the yolks while whisking constantly. Then pour tempered yolk mixture back into the saucepan with the remaining milk.

Return saucepan to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil (about 2–4 minutes). Continue cooking 30–60 seconds while whisking to fully activate the cornstarch.

Remove from heat and whisk in 2 tbsp unsalted butter until smooth. Pour pastry cream into a shallow bowl or container, press plastic wrap directly on surface to prevent a skin, and chill until completely cold (at least 2 hours).

When pastry layers and pastry cream are cold, level each baked puff pastry rectangle with a serrated knife if needed to create even surfaces. Place one pastry layer on a serving board or tray with the flaky side up.

Spread about one-third of the chilled pastry cream evenly over the first layer using an offset spatula, leaving a 1/4-inch border to keep cream from oozing out.

Place the second pastry layer on top, press gently to even. Spread another third of the pastry cream. Top with the third pastry layer and spread the remaining cream on top or reserve some for piping if desired.

If using apricot jam glaze: warm 2 tbsp apricot jam with 1 tbsp cold water in a small saucepan or microwave until runny. Strain to remove lumps and brush lightly over the top pastry to give a glossy finish and help powdered sugar adhere.

Dust the top generously with 1/4 cup powdered sugar just before serving. Optionally slice into portions by pressing a knife in a single clean stroke; wipe between cuts to keep edges neat.

Serve immediately for maximum crispness. If making ahead, assemble no more than 2 hours before serving to avoid soggy layers; otherwise store components separately and assemble the day of.