Sbriciolata di Millefoglie with Sour-Cherry Preserves

By Martha Stewart  Updated on June 21, 2019

Prep Time: 1 hr 15 mins

Total Time: 1 hr

Servings: 8

Ingredients

Lemon Pastry Cream

• ½ cup sugar
• ¼ cup cornstarch
• Pinch of kosher salt
• 2 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 tablespoon grated lemon zest

Sbriciolata

• Unbleached all-purpose flour, for dusting
• 1 sheet all-butter puff pastry (from a 14-ounce package)
• ¾ cup cold heavy cream

Directions

• Lemon Pastry Cream: Whisk together sugar, corn-starch, and salt in a saucepan. Whisk together milk and egg yolks; add to pan along with butter. Bring to a boil over medium heat. Let boil 1 minute, whisking constantly; remove from heat.
• Strain mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, add lemon zest; whisk until smooth. Makes 2 cups.
• Sbriciolata: Preheat oven to 425 degrees. On a lightly floured surface, roll out dough to a 15-by-10-inch rectangle. Using a sharp knife, cut into 12 rectangles, each approximately 5 by 2 1/2 inches. Place on a baking sheet and bake until puffed, about 8 minutes. Reduce oven temperature to 375 degrees and bake until golden and very crisp, 20 to 22 minutes more. Transfer to a wire rack; let cool completely, about 30 minutes (do not cover, or pastry will lose its crispness).
• Whisk heavy cream to soft peaks; fold 1 cup into pastry cream. Cut 8 cooled pastries crosswise into quarters; break remaining 4 pastries into loose shards.
• Spoon about 2 tablespoons pastry-cream mixture into the bottom of each of 8 parfait glasses. Add 2 pieces of pastry, a sprinkling of pastry shards, and 1 teaspoon preserves to each. Repeat twice, for a total of 3 layers. Finish each with a broken piece of pastry and a dollop of remaining plain whipped cream.

Cook’s Notes

Allow time for the Lemon Pastry Cream to cool before assembling the dessert. Lemon Pastry Cream can be made up to 2 days ahead.

Originally appeared: Martha Stewart Living, July/August 2019