- 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
- 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.
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