millefeuille

Ingredients / Shopping

millefeuille
For 4 people

  • 1 pck. TK puff pastry
  • 2 sheets
  • 2 sheets of baking paper

Spread puff pastry plates for thawing and cut each into square pieces of about 5 cm edge length. Place on a baking sheet with baking paper, then again a baking paper and then with another sheet to "blind baking" complain. Bake in preheated oven at top / bottom heat of 200 ° C for 10 min. After removing, remove sheet metal and covering baking paper to cool down.

Fresh goat cheese mass

  • 400 g goat cream cheese
  • 200 quark 20% fat
  • 1 tbsp. Strong (forest) honey
  • 1/2 teaspoon of lavender flowers or 1 tsp lavender vinegar
  • 1 pinch of salt / pepper
  • 2 tbsp rose hips

Mix the goat cream cheese, honey, lavender vinegar / blossoms and cottage cheese and lightly season. Put the smooth mass in a piping bag with star grommet and let cool for at least one hour in the refrigerator.
To serve, apply the mass to the edge of the pre-baked puff pastry dough pieces. Spread the plates to be topped with rose hip marrow / rosehip jam on the underside. To finish off a swab of cheese in the middle of the top 3./4. Puff pastry leaf and garnish lovingly.

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