Name: Millefoglie with Grappa Cream and Rhubarb
Yield: Makes 8 servings
Ingredients: 2 1/4 cups whole milk; 1/4 teaspoon salt; 4 large egg yolks; 2/3 cup sugar; 2 tablespoons all-purpose flour; 2 tablespoons cornstarch; 2 tablespoons unsalted butter, cut into pieces; 3 tablespoons grappa; 2/3 cup chilled heavy cream; 1 1/2 lb rhubarb stalks, cut diagonally into 1 1/4-inch pieces; 1 cup water; 1/3 cup sugar; 2 tablespoons grappa; 1 (17 1/4-oz) package frozen puff pastry sheets, thawed; Garnish: confectioners sugar

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Millefoglie with Grappa Cream and RhubarbRichard Gerhard Jung

Millefoglie con Crema alla Grappa e Rabarbaro

Millefoglie is the Italian version of the French pastry mille-feuille (meaning "thousand leaves"), which is then layered with fruit and cream, napoleon-style. We like Julia brand grappa best for this particular recipe — it's slightly sweeter and has a more well-rounded flavor than other grappas we've tasted.

Active time: 45 min Start to finish: 1 3/4 hr

Cooks' notes:

Custard (without whipped cream) can be made 1 day ahead and chilled, covered. • Rhubarb can be prepared 1 day ahead and chilled, covered. • Pastry can be baked and cut 1 day ahead and kept in an airtight container at room temperature. Recrisp on 2 baking sheets in a 350°F oven about 5 minutes.

Recipe notes

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