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Mille Feuille With Cinnamon Cream, Nuts And Honey

By Executive Chef Abhijeet Thakre

  • Cut the filo sheets in 10 cm by 10 cm squares and brush them with butter.
  • Spread the sheets on a baking sheet and bake them at 180 degrees for 6 minutes.
  • In a saucepan, combine the cream, milk and sugar and bring the mixture to a boil.
  • Remove the cream-milk mixture from the heat and transfer it to a double-boiler. Add the egg yolk while continuously stirring the mixture.
  • Add cinnamon and stir till the mixture thickens. Add butter and allow it to cool.
  • Crush all the nuts. Mix them with honey and butter.
  • To serve: Arrange the filo sheets in alternate layers of cream and nuts. Drizzle honey over the top.
  • Serve at room temperature.


  • Filo sheets - 2 no.s
  • Butter - 100 gms
  • Almonds - 20 gms
  • Cashew nut - 20 gms
  • Pistachio - 20 gms
  • Cream - 100 ml
  • Milk - 50 ml
  • Egg yolk - 4 no.s
  • Cinnamon powder - A pinch
  • Honey - 50 gms
  • Sugar - 30 gms