Baklavalık Yufka Mille-Feuille with Pistachio Cream

Baklavalık Yufka Mille-Feuille with Pistachio Cream

A modern, fusion dessert where CEREN Baklavalık Yufka replaces puff pastry in a French mille-feuille.

Ingredients

  • 10 sheets CEREN Baklavalık Yufka
  • 100 g butter, melted
  • ½ cup powdered sugar
  • 1 cup heavy cream
  • 2 tablespoons CEREN Tahini (optional, for depth)
  • ½ cup ground pistachios
  • Fresh berries for garnish

Instructions

Prepare crisp layers: Brush yufka sheets with butter, sprinkle lightly with powdered sugar. Layer 2 at a time, cut into rectangles. Bake at 180°C (350°F) for 10–12 minutes until golden and crisp.

Make cream: Whip cream until soft peaks form. Fold in tahini (optional) and ground pistachios for a nutty flavor.

Assemble mille-feuille: Alternate layers of baked yufka rectangles with dollops of pistachio cream. Repeat for 2–3 layers.

Finish: Garnish with powdered sugar, berries, and extra pistachios. Serve immediately to keep crunch.

👉 A creative, East-meets-West dessert: the lightness of filo with the elegance of French patisserie.