100-Layer Filo Napoleons with Infused Cream Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g filo pastry sheets (approximately 20-24 sheets)</li><li class="ingredients-single-item">225g unsalted butter, melted</li><li class="ingredients-single-item">60g confectioners' sugar, plus extra for dusting</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">For the Infused Cream:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla bean, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">120g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">45g unsalted butter, cubed and at room temperature</li><li class="ingredients-single-item">2 tbsp orange liqueur (optional)</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">Fresh berries or citrus segments</li><li class="ingredients-single-item">Edible flowers (optional)</li><li class="ingredients-single-item">Fresh mint leaves</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Plastic wrap</li><li class="equipment-single-item">Sharp serrated knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the infused cream. In a medium saucepan, combine the milk, vanilla bean seeds and pod, orange zest, and lemon zest. Heat over medium heat until small bubbles form around the edges, but do not let it boil. Remove from heat, cover, and allow the flavors to infuse for 30 minutes. This steeping process ensures the dairy absorbs all the aromatic compounds from the citrus and vanilla.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the milk is infusing, whisk together the sugar, cornstarch, and egg yolks in a medium bowl until smooth and pale yellow. The cornstarch will both thicken the custard and prevent the eggs from curdling during cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Strain the infused milk through a fine-mesh sieve into a clean saucepan, discarding the solids. Reheat the milk until hot but not boiling. Slowly pour about one-third of the hot milk into the egg mixture, whisking constantly to temper the eggs. This gradual temperature increase prevents the eggs from scrambling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. It should coat the back of a spoon and hold a line when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove from heat and whisk in the room-temperature butter pieces until fully incorporated. The butter enriches the pastry cream and gives it a silky, luxurious texture. Stir in the orange liqueur if using. Transfer to a bowl, press plastic wrap directly onto the surface of the cream to prevent a skin from forming, and refrigerate until cold, at least 2 hours or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 180°C and line two large baking sheets with parchment paper. Mix the confectioners' sugar and cinnamon in a small bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Working with one sheet of filo at a time (keep the rest covered with a damp kitchen towel to prevent drying), lay a sheet flat on your work surface. Brush lightly with melted butter and sprinkle very lightly with the cinnamon-sugar mixture. Top with another sheet of filo, brush with butter, and sprinkle with cinnamon sugar. Repeat until you have a stack of 4-5 sheets.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a sharp knife or pizza cutter, cut the layered filo into 8x12cm rectangles. Transfer to the prepared baking sheets, leaving space between each piece. Repeat the stacking and cutting process with the remaining filo sheets until you have at least 24 rectangles (3 per serving for 8 servings).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place a second piece of parchment paper over the filo rectangles and then another baking sheet on top to weigh them down. This prevents excessive puffing while maintaining the defined layers. Bake for 12-15 minutes until golden brown and crisp. Remove the top baking sheet during the last 2-3 minutes to ensure even browning. Watch carefully as filo can burn quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the baked filo rectangles to a wire rack and allow to cool completely. They will crisp up further as they cool. Handle gently as they'll be very delicate.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to assemble, gently stir the chilled pastry cream to loosen it. Transfer to a piping bag fitted with a plain round tip for easier assembly, or use a small offset spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To assemble each napoleon, place one filo rectangle on a serving plate. Pipe or spread a generous layer of infused cream (about 2-3 tablespoons) on top, leaving a small border around the edges. The cream will spread slightly when you add the next layer. Top with a second filo rectangle, add another layer of cream, and finish with a third filo rectangle.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Dust the top generously with confectioners' sugar. For an extra touch, you can create a decorative pattern by placing a paper doily on top before dusting, then carefully removing it. Garnish with fresh berries or citrus segments and mint leaves or edible flowers if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the cleanest cuts, refrigerate the assembled napoleons for 30 minutes before serving. Use a very sharp serrated knife with a gentle sawing motion to cut through the layers without crushing them. Serve immediately for the best texture contrast between the crisp pastry and creamy filling.</li></ol>