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Passionfruit yoghurt millefeuille

  • 0:20 Prep
  • 0:15 Cook
  • Makes 4


  • 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)


  • Electric mixer fitted with a whisk


  • 1
    Preheat oven to 220°C or 200°C 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.

Source: taste.com.au


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