The savory mille-feuille is a very scenic and original idea to serve a tasty and easy-to-make appetizer during your dinners or holidays.
It consists of three layers of puff pastry, filled with a delicate basil and pistachio mousse. I chose flavors that could appeal to everyone, but you can unleash your imagination by enriching the sauce with whatever you like best, such as capers and olives.
I have also prepared the video recipe for you this time! You can find it HERE on TikTok or HERE on Instagram. Make sure to follow me if you haven’t already!
I hope you like it and, as always, I look forward to your feedback on my Instagram @isaporidicasa profile
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet rectangular puff pastry
- 21 oz cream cheese
- 15 leaves basil
- 2 tbsps crushed pistachios
- 2 tbsps extra virgin olive oil
- salt
- pepper
- prosciutto
- pistachios
- basil
Tools
- Food processor
- Piping bag
Preparation of the savory mille-feuille
Unroll the sheet of puff pastry, divide into 3 rectangles, place them on the baking sheet lined with parchment paper. Prick each with a fork’s tines and bake at 392°F for about 18 minutes. Remove from oven and let cool.
Now prepare the cream: place the cream cheese in the food processor with the basil leaves, pistachios, extra virgin olive oil, and season with salt and pepper. Blend until you get a creamy texture.
Transfer the mousse into the piping bag with a star tip. Place the first rectangle of puff pastry on the serving plate and cover it with lots of basil cream dollops.
Gently place another rectangle of puff pastry on top of the dollops, also decorate it with basil cream, finally cover with the last rectangle of puff pastry and decorate with more dollops. Place in the refrigerator to chill. Just before serving, decorate the top with prosciutto, pistachios, and some basil leaves. Enjoy your meal! You can find the video recipe HERE on my Instagram profile @isaporidicasa
