Easy to make recipe for Mille-feuille, translating literally as “a thousand leaves”, this world-famous French dessert tastes better with a bottle of Thalero 2017  by “Oenou Yi – Ktima Vassiliades”.


For the phyllo

  • 3 whole-wheat phyllo dough sheets
  • 100 g butter, melted
  • 80 g brown sugar

For the cream

  • 1 kg anthotyro cheese
  • 300 g honey
  • 1 tablespoon vanilla extract
  • zest of 1 lemon
  • 400 g strained yogurt

For serving

  • fresh strawberries
  • mint leaves
  • icing sugar


For the phyllo

  • Preheat the oven to 180οC (350F) set to fan.
  • Spread one of the phyllo sheets onto your working surface, drizzle with ¼ of the butter, and sprinkle with ¼ of the sugar.
  • Add the second phyllo sheet on top, drizzle with ¼ of the butter, and sprinkle with the sugar. Follow the same process for the third phyllo sheet too.
  • Cut the phyllo sheets into 24 pieces.
  • Flip them over and add them into a baking pan lined with parchment paper. Drizzle with the remaining butter and sprinkle with the rest of the sugar.
  • Cover with parchment paper and place a baking pan on top as weight.
  • Bake for 20 minutes.

For the cream

  • In a food processor add the anthotyro and beat for 1-2 minutes until the cheese is dissolved.
  • Add the honey, the vanilla extract, the lemon zest, and beat for 3-4 minutes until the cheese is well dissolved.
  • Transfer into a bowl, add the yogurt, and mix with a spatula.
  • Put the mixture into a pastry bag with a round 10 mm tip.
  • On your serving platter, spread a phyllo sheet and then, spread a layer of the cream. Cover with another phyllo sheet and spread another layer of the cream. Cover with one more phyllo sheet and a layer of cream.
  • Follow the same process for all of the sheets and the remaining cream.
  • Serve with fresh strawberries, mint leaves, and icing sugar.
  • Open a bottle of  Thalero 2017 from “Oenou Yi – Ktima Vassiliades” and enjoy your sweet!

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.