A delicate Italian dessert featuring layers of crisp, golden puff pastry, luscious limoncello-infused custard, and a light whipped cream topping. This elegant treat is perfect for special occasions or whenever you want to impress with a beautiful, citrusy pastry.

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Ingredients:

For the Puff Pastry Layers:

• 1 sheet store-bought puff pastry (or homemade, if preferred)
• 1 tbsp powdered sugar (for dusting)

For the Limoncello Custard:

• 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream
• 4 egg yolks
• ½ cup (100g) granulated sugar
• ¼ cup (60ml) limoncello liqueur
• Zest of 1 lemon
• 3 tbsp cornstarch
• 1 tsp vanilla extract

For the Whipped Cream Topping:

• 1 cup (240ml) heavy cream
• 2 tbsp powdered sugar
• 1 tbsp limoncello (optional)

For Garnish:

• Fresh berries (raspberries or blueberries work well)
• Lemon zest
• Mint leaves
• Extra powdered sugar for dusting

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Instructions:

Step 1: Prepare the Puff Pastry Layers

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roll & Cut the Pastry: On a lightly floured surface, roll out the puff pastry sheet slightly and cut it into three equal rectangles.
3. Prepare for Baking: Place the rectangles on a parchment-lined baking sheet. Prick the surface all over with a fork to prevent excessive puffing.
4. Bake: Bake for 12-15 minutes, or until the pastry is golden brown and crispy. Remove from the oven and let cool completely.
5. Dust with Sugar: Once cooled, lightly dust with powdered sugar.

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Step 2: Make the Limoncello Custard

1. Heat the Milk & Cream: In a medium saucepan over medium heat, combine the milk and heavy cream. Heat until it just starts to simmer, then remove from heat.
2. Whisk Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, limoncello, lemon zest, and cornstarch until smooth and pale.
3. Temper the Eggs: Slowly pour the warm milk mixture into the egg mixture, whisking continuously to prevent curdling.
4. Thicken the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens (about 5-7 minutes).
5. Finish & Cool: Remove from heat and stir in the vanilla extract. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 1 hour.

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Step 3: Prepare the Whipped Cream Topping

1. Whip the Cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and limoncello (if using) with an electric mixer until stiff peaks form.
2. Set Aside: Keep chilled until ready to use.

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Step 4: Assemble the Millefoglie

1. Cut the Pastry Layers in Half: Once the pastry rectangles have cooled, carefully cut each in half horizontally to create six thin layers.
2. Layer the Custard: Place one pastry layer on a serving plate and spoon a generous amount of the limoncello custard on top. Spread evenly.
3. Repeat Layers: Add another pastry layer and repeat the process, finishing with a pastry layer on top.
4. Garnish: Sprinkle the top with powdered sugar, pipe or dollop the whipped cream, and garnish with lemon zest, fresh berries, and mint leaves.

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Serving Tips:

• Serve immediately for a crispy texture, or let it sit in the fridge for 1-2 hours to allow the flavors to meld.
• For a more elegant touch, drizzle with a little extra limoncello before serving.

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Storage:

• Best enjoyed fresh, but can be stored in the refrigerator for up to 24 hours.

This Limoncello Custard Millefoglie is a refreshing, creamy, and indulgent dessert that brings the flavors of Italy straight to your table! 🍋✨