Millefeuille with Fresh Myzithra

Ingredients

1 puff pastry sheet
250 gr. dairy cream
500 gr. Fresh Myzithra Kalogeraki
180 gr. powdered sugar
¼ κ.γ. cinnamon
1 vanillin capsule

Implementation

Spread the puff pastry sheet on non-stick baking paper and cut it into 12 equal size square pieces.

Bake in the oven at 180oC for about 30 minutes using the air heater function until they turn brown.

Beat the cream with the vanilla until you get a tight whipped cream.

Use a blender to mix the sugar with the Fresh Myzithra Kalogeraki and the cinnamon and then add the whipped cream.

Prepare each millefeuille by putting some of the cream mixture in each puff pastry piece. Powder a puff pastry piece and sprinkle it with cinnamon and powdered sugar on the top of all.

Your millefeuille is ready to be served!

Tips: We can also use ready-made pieces of puff pastry.