Mille Feuille (Napoleon Pastry Sheets) Recipe

Preheat the oven to 400°F (200°C).

Lay the puff pastry sheets on a baking sheet lined with parchment paper. Prick the sheets with a fork.

Bake the puff pastry sheets for 12-15 minutes or until golden brown. Let them cool completely.

In a saucepan, heat the milk over medium heat until it starts to simmer.

Meanwhile, in a bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until well combined.

Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.

Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.

Remove from heat and let it cool completely.

Cut the puff pastry sheets into rectangles.

Place one rectangle on a serving plate and spread a layer of the pastry cream on top.

Repeat with another layer of puff pastry and pastry cream. Top with a third layer of puff pastry.

Dust the top with powdered sugar.

Refrigerate for at least 1 hour before serving.

Slice and serve.