Mille Feuille with oranges and cream quark

Based on 6 ratings
Team

Team

Editors at Kitchen Stories

Difficulty

Medium 👍
30
min.
Preparation
8
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
275 g puff pastry (frozen)
oranges
125 g quark
125 ml heavy cream
120 g sugar
vanilla bean
125 ml white wine
1 stick cinnamon
cloves
cardamom pods
125 ml orange juice
20 cl Grand Manier
15 g cornstarch
Metric
Imperial

Utensils

  • baking tray
  • oven
  • baking paper
  • pastry cutter
  • strainer
  • cutting board
  • knife
  • small bowl
  • small frying pan
  • cooking spoon
  • hand mixer
  • large bowl
  • rubber spatula

Nutrition per serving

Cal
822
Protein
12 g
Fat
33 g
Carb
87 g
  • Step 1/5

    Preheat the oven to 175°C/345°F. Defrost puff pastry and cut 8 rings with the pastry cutter. Place onto a baking tray lined with parchment paper. Bake in the oven for approx. 8 – 7 min. until golden.
    • 275 g puff pastry
    • baking tray
    • oven
    • baking paper
    • pastry cutter

    Preheat the oven to 175°C/345°F. Defrost puff pastry and cut 8 rings with the pastry cutter. Place onto a baking tray lined with parchment paper. Bake in the oven for approx. 8 – 7 min. until golden.

  • Step 2/5

    Scrape the seeds from a vanilla been. Fillet the oranges and collect the juice.
    • vanilla beans
    • oranges
    • strainer
    • cutting board
    • knife
    • small bowl

    Scrape the seeds from a vanilla been. Fillet the oranges and collect the juice.

  • Step 3/5

    Caramelize some of the sugar and deglaze with white wine. Add cinnamon stick, cloves, cardamom, scraped vanilla bean and seeds and simmer for approx. 5 – 7 min. Add orange juice and Grand Marnier and continue simmering.
    • 70 g sugar
    • 125 ml white wine
    • 1 stick cinnamon
    • cloves
    • cardamom pods
    • 125 ml orange juice
    • 20 cl Grand Marnier
    • small frying pan
    • cooking spoon

    Caramelize some of the sugar and deglaze with white wine. Add cinnamon stick, cloves, cardamom, scraped vanilla bean and seeds and simmer for approx. 5 – 7 min. Add orange juice and Grand Marnier and continue simmering.

  • Step 4/5

    Mix cornstarch with 2 tbsp water and add to the sauce in the pan, stirring well. Finally fold the orange fruit pieces into the mixture.
    • 15 g cornstarch
    • small bowl

    Mix cornstarch with 2 tbsp water and add to the sauce in the pan, stirring well. Finally fold the orange fruit pieces into the mixture.

  • Step 5/5

    Beat heavy cream until stiff peaks form. Mix together quark, rest of sugar, the collected juice from the oranges, and the cream well. To serve, alternate layers of puff pastry, quark cream, and orange pieces.
    • 125 ml heavy cream
    • 125 g quark
    • 50 g sugar
    • hand mixer
    • large bowl
    • rubber spatula

    Beat heavy cream until stiff peaks form. Mix together quark, rest of sugar, the collected juice from the oranges, and the cream well. To serve, alternate layers of puff pastry, quark cream, and orange pieces.