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  by “Oenou Yi – Ktima Vassiliades”.


For the phyllo

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

For the cream

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

For serving

  • fresh strawberries
  • mint leaves
  • icing sugar


For the phyllo

  1. Preheat the oven to 180 ͦ C (350F), set to fan.
  2. Spread a phyllo sheet on your working surface, drizzle with ¼ of the butter, and sprinkle with ¼ of the sugar.
  3. 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.
  4. Cut the phyllo sheets into 24 even pieces.
  5. 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.
  6. Cover with parchment paper and place a baking pan on top as weight.
  7. Bake for 20 minutes.

For the cream

  1. In a food processor add the anthotyro and beat for 1-2 minutes until the cheese is dissolved.
  2. Add the honey, vanilla extract, lemon zest and beat for 3-4 minutes until the cheese is well dissolved.
  3. Transfer into a bowl, add the yogurt, and mix with a spatula.
  4. Put the mixture into a pastry bag with a round 10 mm tip.
  5. 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.
  6. Follow the same process for all of the sheets and the remaining cream.
  7. Serve with fresh strawberries, mint leaves, and icing sugar.
  8. Open a bottle of  Thalero from “Oenou Yi – Ktima Vassiliades” and enjoy your dessert!

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