Greek millefeuille with crème of tahini

<em>Time Out</em> and Taste Of Dubai bring you the signature dishes of some of the city’s top chefs

Some of the city’s finest chefs will be presenting their best dishes at Taste Of Dubai 08.

They will be showing off the tricks of the trade and giving visitors to sample food.

Scroll down for expert tuition and a recipe that will let you cook like a pro in your own home.

Restaurant: Elia, Majestic Hotel

Chef: Yiannis Baxevanis

Signature dish: Greek millefeuille with crème of tahini

Serves four

6 sheets of Filo pastry
100g Butter
1 kg Milk
300g Sugar
8 Egg yolks
3 Egg whites
80g Cornflour
Lemon zest
1 liter Crème fraiche (chantilly)
150g Tahini
50g carob honey

For the pastry:
Take one sheet filo, butter it and add a sprinkling of sugar. Repeat this 3 times, layering one filo sheet on top of the other. Then Cut the filo into small squares and place in a baking tray on an anti-stick baking sheet. Bake at 180C for 5-6 minutes, until golden.

For the cream:
Place the milk and sugar in a pot and warm over a low flame. In a bowl, mix the remaining ingredients except for the tahini and chantilly. Once the milk is lukewarm, add ladlefuls gradually into the bowl with the mixture so it reaches the same temperature as the milk. Subsequently, add the mixture back to the pot, bring it to the boil in a low flame until it thickens. Let it cool and once it’s cooled, add the tahini and chantilly and stir gently.

To serve, sandwich the cream between two squares of filo. Serve with a dash of carob honey.

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