If you are looking for an impressive appetizer that is also easy to make, try this savory millefeuille recipe, which includes layers of basil cream cheese, puff pastry, and prosciutto. The creamy cream cheese mixture is delicious against the buttery pastry, while an adornment of sun-dried tomatoes and prosciutto makes the appetizer look extra spectacular.
To make the savory millefeuille recipe, you first bake three rectangles of puff pastry in the oven. Then, once they are cooled, they get layered with the basil cream cheese before being garnished with prosciutto, fresh basil leaves, pine nuts, and sun-dried tomatoes. The results are an appetizer that looks almost too pretty to eat!
What is Savory Millefeuille?
Savory millefeuille is inspired by the French dessert known as millefeuille, which is puff pastry layered with pastry cream. The term millefeuille translates to “a thousand sheets,” for the layers of puff pastry.
Instead of pastry cream, this version is filled with a cream cheese filling that is infused with fresh basil. It also includes savory toppings like salty prosciutto, sun-dried tomatoes, and pine nuts.
Pro Tips
- Use a measuring tape to ensure the puff pastry sheets are even sizes.
- Pricking the puff pastry all over with a fork will help it bake more evenly in the oven.
- Soften the cream cheese before making the cream cheese mixture.
- If you don’t have pine nuts on hand, you could replace them with blanched almonds instead.
Frequently Asked Questions
Can I Make the Savory Millefeuille Ahead of Time?
It is best not to assemble the millefeuille until closer to when you want to serve it or else the pastry may become soggy. However, you could have all of the components ready beforehand.
What is the Best Way to Cut the Millefeuille?
It is best to use a very sharp knife such as a Chef’s knife to cut the millefeuille into clean slices.
Can I Make the Millefuille Gluten-Free?
Yes, you definitely could! Simply look for a gluten-free puff pastry in the freezer section of your grocery store.
How to Store Savory Millefeuille
It is best to serve this dish once assembled as the cream cheese layer may impact the texture of the puff pastry. However, if you would like to make the cream cheese ahead, you can place it in a sealed container in the fridge and simply re-whip it before piping it onto the pastry. You can also pre-bake the puff pastry and place it in a sealed bag or container at room temperature.
Ingredients
How to Make Savory Millefeuille
Toast the pine nuts in a pan on the stove until golden. Remove them from the heat and allow them to cool.
Cut the puff pastry into three equal sheets and prick them all over with a fork. Bake them in a 350 F (180 C) oven for 15 minutes or until golden. Allow them to cool completely.
Add the final layer of puff pastry and pipe the remaining cream cheese on top.
Toast the pine nuts in a pan on the stove until golden. Remove them from the heat and allow them to cool.
Slice and serve!
Place the cream cheese, basil, olive oil, salt, and pepper in a food processor and blend them until smooth.
To assemble, pipe cream cheese on one puff pastry sheet, stack another puff pastry sheet on top, and pipe another layer of cream cheese.
Add the final layer of puff pastry and pipe the remaining cream cheese on top.
Garnish with the prosciutto, sun-dried tomatoes, basil, and pine nuts.
Slice and serve!
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