Passionfruit

Yoghurt Millefeuille

Ingredients

1 sheet frozen puff pastry, thawed

1 tablespoon almond meal
2 teaspoons caster sugar
3/4 cup thickened cream
1/2 cup Vaalia Probiotic Yoghurt Passionfruit, plus 2 teaspoons extra
2 tablespoons icing sugar, sifted
Passionfruit pulp, to serve (optional)

Method

1. Preheat oven to 220C or 200C fan-force. Line a baking tray with baking
paper.
2. Cut pastry into 8 rectangles. Place on prepared tray. Combine almond
meal and sugar in a small bowl. Sprinkle over pastry. Cover pastry with a
sheet of baking paper. Top with a second baking tray. Bake for 10
minutes. Remove second baking tray and paper and bake pastry for
another 5 minutes or until golden. Set aside to cool.
3. Meanwhile, whisk cream and 1/2 cup yoghurt with an electric beater
until very firm. Chill until needed.
4. Combine icing sugar and extra 2 teaspoons yoghurt in a small bowl.
Spread yoghurt glaze over half of pastry. Set aside.
5. Place remaining 4 pastries on 4 serving plates. Using a piping bag or snap
lock bag, pipe passionfruit cream onto pastry (or simply dollop
passionfruit cream using a soup spoon). Cover with glazed pastry. Serve
with passionfruit pulp if you like.