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Ingredients

• 250 g (9 oz) Le Casimir, sliced
• 400 g (14 oz) store-bought puff pastry (1 package)
• 30 ml (2 tbsp.) butter
• 2 Cortland apples, peeled and sliced
• 60 ml (1/4 cup) honey
• 60 ml (1/4 cup) mead
• 60 ml (1/4 cup) sugar
• 60 ml (1/4 cup) shelled pistachios

Preparation

Preheat the oven to 350° F (180° C).

Roll out puff pastry with a rolling pin into 2 rectangles that are 25 cm (10 po) in length by 10 cm (4 po) in width. Place it on a baking sheet covered with parchment paper.  Prick the pastry with a fork.

Bake for approximately 10 minutes, until the pastry has risen and is golden. Cut each of the rectangles into 4, or into the desired shape. You will then have 8 puff pastry rectangles. Set aside.

Melt butter in a frying pan and brown apple slices for 4 to 5 minutes. Add honey and continue cooking for 2 to 3 minutes, until the apples have caramelized. Add mead and cook for 2 more minutes. Save the juice and set the preparation aside. 

Melt sugar in a saucepan, without stirring it, until it becomes a caramel. Add pistachios and roll it out on parchment paper. Set aside.

Put a rectangle of cooked pastry onto a baking sheet. Cover it with a slice of cheese, then caramelized apples. Add a second rectangle of puff pastry. Repeat to make 4 mille-feuilles.

Bake the mille-feuilles for one minute, just long enough to melt the cheese.

Put a mille-feuille on each plate. Drizzle with the sauce (from the cooked apples, honey and mead). Garnish with grilled pistachios.

Suggestion

You can replace Le Casimir with any other cheese with a bloomy rind.