Recipes+
Ingredients
Method
1.Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper. Cut each pastry sheet in half. Cut each half into 3 rectangles (12 rectangles in total). Place pastry on prepared trays. Prick pastry with a fork: brush with egg. Sprinkle 4 rectangles with almonds.
2.Bake for 15 minutes or until golden, swapping trays halfway through cooking. Remove from oven. Using a tea-towel, press gently to flatten.
3.Using an electric mixer, beat cream in a medium bowl until soft peaks form. Fold in yoghurt until just combined.
4.To make each mille-teuille, place a piece of pastry on a plate, top with an eighth of the yoghurt mixture and peaches. Drizzle with a little passiontruit pulp. Repeat layers. Top with almond-crusted pastry; dust lightly with icing sugar. Serve at once.
Use filo pastry; cooking time will vary. You need 6 passionfruit. Make extra pastry rectangles; store in an airtight container and serve as wafers with ice-cream.
Note
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