Steps for the savory millefeuille

• To make this delicious millefeuille, first bake the puff pastry by unrolling and spreading the rectangular sheet on a baking tray and piercing it evenly to prevent it from puffing up during baking. Bake in a preheated ventilated oven at 356°F for 15 minutes and then at 338°F for another 10 minutes. Remove the cooked pastry from the oven and cut it into the desired shape using a knife (in this case, I made 4 squares of 6×4.75 inches), doing this gently. Beat the egg and milk in a small bowl and brush the pastry layers, then bake again for another 8 minutes at 356°F. Then remove and let cool completely.

  

• Cut the apple into small cubes. In the meantime, brown the speck for a few minutes; when it starts to color, add the apples and let it cook for a few minutes to soften the apples. Place the apple and speck mixture in a bowl and season with salt, pepper, and 1 tablespoon of honey.

  

• In a mixer, combine half of the soft cheese spread, salt, pepper, and basil leaves and blend. Once you have a homogeneous mixture, place it in a bowl, add the remaining soft cheese spread, and mix with a spoon. Let it rest in the fridge for an hour.

  

• Place the first rectangle of puff pastry on a serving plate, put the cheese cream in a piping bag with a plain nozzle, and fill as shown in the photo, adding a generous spoonful of apples and speck in the center. Continue with 2 more layers, leveling and assembling the millefeuille.

  

• Finally, decorate the surface with the remaining cream, apples, and speck. I hope you like this latest recipe of mine, see you next time, friends.

  

• The savory millefeuille is ready to be served. I hope you like this latest recipe of mine, see you next time, friends.