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Lune de Miel, Mead and Apple Millefeuilles

Lune de Miel, Mead and Apple Millefeuilles

4 portions


  • 400 g (14 oz) puff pastry
  • 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
  • 250 g (9 oz) Lune de Miel cheese, thinly sliced


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Preheat the oven to 180°C (350°F).
  • 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 millefeuilles.
  • Bake the millefeuilles for one minute, just long enough to melt the cheese.
  • Put a millefeuille on each plate.
  • Drizzle with the sauce (from the cooked apples, honey and mead).
  • Garnish with grilled pistachios.


You can use this cheese for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines