Festive Take on a Classic French Pastry

There is something timeless about mille-feuille. Crisp layers of puff pastry, silky vanilla cream, and just enough sweetness to feel indulgent without being heavy.

For the holidays, this classic dessert gets a festive twist and transforms into elegant little Christmas trees that look impressive but are surprisingly easy to make.

This recipe keeps everything simple and honest. Proper pastry cream, real vanilla flavor, and golden puff pastry. No shortcuts, no heavy fillings. Just a beautiful dessert that belongs on a Christmas table.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the puff pastry

Ready rolled puff pastry sheets

Powdered sugar for dusting

For the vanilla pastry cream

2 cups full fat milk

1/2 cup sugar

4 egg yolks

1/4 cup cornstarch

1 teaspoon vanilla extract

2 tablespoons butter

For assembling

Red fruit jam or raspberry jam

Powered sugar, for dusting

Directions

Pastry cream

Heat the milk in a saucepan until hot but not boiling.In a bowl, whisk the egg yolks with the sugar until pale and creamy, then add the cornstarch and mix well.

Slowly pour the hot milk into the egg mixture while whisking continuously.

Return everything to the saucepan and cook over medium heat, stirring constantly, until the cream thickens and becomes smooth and glossy.

Remove from heat, add vanilla and butter, and stir until fully incorporated.Transfer the cream to a bowl, cover directly with plastic wrap touching the surface, and let it cool completely.

Once cold, the cream should be thick, smooth, and pipeable.Puff pastryPreheat the oven to 180°C / 350°F.

Roll out the puff pastry and cut star shapes in three or four different sizes to create layers.

Place on a baking tray lined with parchment paper.Bake until golden and fully puffed, about 15–18 minutes. Let the pastry stars cool completely.

Assembly

Place the largest star on a plate.

Pipe or spoon a generous layer of vanilla pastry cream in the center and add a small amount of jam.

Top with the next smaller star and repeat with cream and jam.

Continue stacking until you form a Christmas tree shape.

Finish with the smallest star on top.Dust generously with powdered sugar just before serving.

Notes for perfect results

The pastry cream must be fully cooled before assembling.If the cream is too soft, refrigerate for 20–30 minutes before piping.This dessert is best assembled shortly before serving to keep the pastry crisp.