Ingredients
- 450 g Cream Cheese
- 200 g Mayonnaise
- 250 g Shredded Cheese
- 220 g Sour Cream
- 5 Eggs
- 100 g Roasted Red Peppers
- 20 g Pickles
- 220 g Smoked Ham
- Filling
- 450 g Cream Cheese
- 200 g Mayonnaise
- 150 g Shredded Cheese
- 220 g Sour Cream
- 5 Hard Boiled Eggs (fine crumbled)
- 100 g Roasted Red Peppers (Not marinated)
- 20 g Vinegar Pickles (Not sweetened)
- 220 g Smoked Ham
- Mille Feuille Pastry Sheets
- 3 9oz pakages Wasa Whole Grain Crispbread (approx. 60 slices)
I made 9x6 inches, 5 layers cake and used approximately 45 slices of Wasa Whole Grain Crispbread.
Whole Grain Crispbread can be substituted with Vinta Crackers or even crispy matzo, whichever you can find in your local store. I have tried recipe with different pastries and every time cake turned out delicious.
Important is that pastry is savory, thin, crispy, fluffy and with neutral taste.
In this particular recipe I used Savory Napoleon Cake Sheets which I found in a local San Francisco European grocery store on La Playa St.. - Topping
- 100 g shredded cheese
- Prepare Filling
- Hard Boil the eggs.
- Using the fork fine crumble the eggs.
- Dice roasted red peppers into small, not larger than 1/4 inch, squares.
- Dice smoked ham into small, not larger than 1/4 inch squares.
- Fine dice pickles.
- In medium size mixing bowl combine cream cheese, mayonnaise, 200 g shredded cheese, and sour cream.
- Using mixing spatula, mix until well combined.
- Fold in crumbled eggs, diced roasted red peppers, diced pickles, and diced smoked ham.
- Using mixing spatula, mix until well combined.
Filling is semi-soft almost runny but this is ok because crispy flatbread will soak cream.
Tips for hard boiling the eggs:
Place eggs in one layer in a saucepan. Add water so there is 1 inch of water above the eggs. Heat on high until water begins to boil. Turn the heat to low and cook for additional 5 minute. Turn off the heat and leave covered for 14 minutes. Place saucepan with eggs under running cold water for 1 minute. Peel the eggs under running cold water, dry with clean paper and put it in deep plate. - Make Savory Mille Feuille
- Cover 9x7 inch serving plate with one layer of Wasa Whole Grain Crispbread (approximately 8-9 slices).
- With batter spoon spread a layer of filling (approximately 1/4 inch tick).
- Cover with another layer of Wasa Whole Grain Crispbread.
- Spread another layer of filling.
- Do previous two steps (crust, filling) for three more times (total of 5 layers).
- Finish with the filling on the top.
Do not throw away leftover filling.
Keep in fridge in airthight plastic container and serve as breakfast spread, or use as a topping for mini toasts, tortilla dip, or omlet filling. - Decorate the Savory Mille Feuille
- Sprinkle remaining 100 g of shredded cheese evenly over the top of the savory mille feuille cake.
- With spatula, lightly tap over the shredded cheese so cheese sets and does not crumble of the cake.
- Clean the plate around the cake with napkins or clean wet paper towel.
- Store
- Store cake in refrigerator in airtight baking pan with lid or cake carrier until ready to serve.
If you do not have container large enough, you can wrap the cake into the cling wrap.
- Serve
- Cut Mille Feuille in 2x2 inch squares and serve.
- Enjoy!
Before serving cake needs to set in refrigerator for 4-5 hours or overnight to allow crispbread to soak filling juices and soften. You can check if crispbread softened by sticking a long toothpick or thin metal skewer throught the center of the cake.
