Cheese Millefeuille with Pumpkin, Saffron and Air of Sage


Saffron water
Infuse the saffron with water at 65ºC / 149ºF for 4 hours. Put to one side when cool, out of the light. Saffron water can be kept for 3 days in the fridge, or be frozen in ice cube bags that can be kept for 1 month.

Chicken stock with saffron
Clean and chop the onion and carrot. Place a bit of extra virgin olive oil in a 3-4 litre / 13-17 cups saucepan or pot. Fry the vegetables and the chicken skin until they gain a bit of colour. Add the water and saffron and bring to the boil. Once it has boiled, leave it to cook at a very low temperature for 4 hours. After that time, strain and allow to cool. When it is cold, remove any remaining fat from the top.

Cut the pumpkin in the meat slicer on number 1. Mix the ricotta and parmesan cheese with the egg, cream and saffron water.

Prepare a 8 x 16 cm / 3.1 x 6.2 in rectangular tin, 8 cm / 3.1 in deep. Place the tin on a baking tray. Cut the sheets of filo pastry to the size of the tin and place a sheet of pastry at the bottom of the tin. Apply a thin layer of the mixture of ricotta and parmesan cheese with the egg, cream and saffron water with a basting brush, followed by a layer of pumpkin.

Repeat this process alternating one layer of pastry and one layer of cheese until the tin is approximately 4 cm / 1.6 in full. To end, apply a final pastry layer. Whisk the yoghurt, fresh milk, salt and pepper together. When this is done, fill the millefeuille tins with the mixture. Bake at 170ºC / 338ºF for 35 minutes. Allow to cool before slicing.

Sage emulsion
Whiten the sage leaves in boiling water and cool in iced water. Mix in the food processor together with the chicken stock and saffron, butter and soy lecithin. Finally, whisk using a hand blender until foam appears.

Spanish recipe: CheesCheese millefeuille with pumpkin, saffron and air of sage. Photo by: Toya Legido/©ICEX.


Cut 2 x 8 cm / 0.8 x y 3.1 in rectangles of millefeuilles and serve two per person. At serving time, heat in the oven once more for 3 minutes at 160ºC / 320ºF. Soak the rectangles in 50 ml / 4 tbsp well-whisked sage emulsion with foam, and try to keep the air on top. Decorate with edible flowers.




1 hour

  • 300 gr pumpkin
  • 100 gr ricotta cheese
  • 50 gr parmesan cheese
  • 1 egg
  • 50 ml liquid cream
  • 25 ml saffron water (disolved)
  • 4 sheets filo pastry
  • 125 gr natural yoghurt
  • 125 ml fresh milk
  • Salt and pepper
  • Edible flowers
  • 10 gr fresh sage leaves
  • 10 gr butter
  • 200 ml chicken stock with saffron
  • 10 gr soy lecithin
  • 1 gr saffron
  • 250 ml water
  • 500 gr chicken skin
  • 1.5 l mineral water
  • 100 gr onion
  • 100 gr carrot
  • 0.1 gr saffron
  • Spanish extra virgin olive oil
  • 10.582 oz pumpkin
  • 3.527 oz ricotta cheese
  • 1.764 oz parmesan cheese
  • 1 egg
  • 1.885 fl. oz liquid cream
  • 1.005 fl. oz saffron water (disolved)
  • 4 sheets filo pastry
  • 4.409 oz natural yoghurt
  • 4.524 fl. oz fresh milk
  • Salt and pepper
  • Edible flowers
  • 0.353 oz fresh sage leaves
  • 0.353 oz butter
  • 7.164 fl. oz chicken stock with saffron
  • 0.353 oz soy lecithin
  • 0.035 oz saffron
  • 8.924 fl. oz water
  • 17.637 lb chicken skin
  • 2.64 pint mineral water
  • 3.527 oz onion
  • 3.527 oz carrot
  • 0.004 oz saffron
  • Spanish extra virgin olive oil
  • 1.41 cup pumpkin
  • 0.49 cup ricotta cheese
  • 0.26 cup parmesan cheese
  • 1 egg
  • 0.211 cup liquid cream
  • 0.106 cup saffron water (disolved)
  • 4 sheets filo pastry
  • 0.605 cup natural yoghurt
  • 0.528 cup fresh milk
  • Salt and pepper
  • Edible flowers
  • 0.076 cup fresh sage leaves
  • 0.076 cup butter
  • 0.845 cup chicken stock with saffron
  • 0.076 cup soy lecithin
  • 0.035 cup saffron
  • 1.057 cup water
  • 2.33 lb chicken skin
  • 6.465 cup mineral water
  • 0.49 cup onion
  • 0.49 cup carrot
  • 0.03 cup saffron
  • Spanish extra virgin olive oil
Wine match

Carlos Domingo Lozano Álvarez

Alzania 2002 (DO Navarra), by Bodegas y Viñedos Alzania. This crianza, with its Vinya La Calma - 100% chenin blanc - (DO Penedès), from Bodegas Can Rafols dels Caus. The shiny yellow colour, the powerful aroma of ripe fruit, sweet spices, creamy oak and dressing table herbs, and the smoky, full-flavoured and fresh retro-olfactory quality of this wine, together with its pleasant sharpness, bring out the flavours of this dish.