List of Ingredients
- 18 OZ. of puff pastry sheets
- 14 OZ. of Caprino vaccino cheese (or other soft goat's cheese)
- 14 OZ. of blueberries
- 7 OZ. of whipped cream
- 2 OZ. of granulated sugar
- 2 TBSP. of pine nuts
- powdered sugar
Method
Dust the puff pastry sheets on both sides with powdered sugar, then pierce a few small holes and cut out eighteen 2.5”-3” discs; transfer to a baking sheet lined with parchment paper, cover with more parchment paper and another baking sheet with a weight placed on top, then bake in the oven for 18-20 minutes at 400°F.
Remove the weight and the top sheet of parchment paper, dust the discs with powdered sugar, and return to the oven for 2-3 minutes. Remove from the oven and let cool. Place 7 oz of the blueberries in a pot with the granulated sugar and 1 tbsp water,
and cook over the lowest heat setting for 10 minutes. Remove from the heat, blend to a purée and let cool. Combine the goat's cheeses with the purée, stirring in a little at a time for a creamy but firm consistency, then add the cream and stir to combine. Transfer the blueberry cream to a piping bag.
You can serve any extra sauce on the side. Assemble 6 millefeuilles, alternating between puff pastry discs, blueberry cream, the remaining blueberries, and pine nuts. Garnish to taste with a few mint leaves and dust with powdered sugar.