Millefeuilles with pastry sheets and Marcaire

Millefeuilles with pastry sheets and Marcaire

20 min
10 min
4 people

Ermitage cheese used : Marcaire des Vosges

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  • Marcaire Ermitage 200g of Marcaire Ermitage
  • phyllo dough 8 brick sheets
  • apple 2 apples
  • sugar 200g of granulated sugar
  • Apfelwein 20cl of cider
  • butter 30g of butter
  • olive oil A little bit of olive oil
  • pepper Pepper


  1. Pour the sugar into a saucepan and gently melt into a caramel. Heat the cider in a separate pan.
  2. Slowly pour the hot cider into the caramel. Be careful of it splashing. Add the butter. Bring to the boil for 2 minutes and remove from heat.
  3. Cut out 32 circles of 6cm in diameter from the filo pastry sheets.
  4. Brush the sheets with olive oil and put them together 2 by 2.
  5. Cut the apples into thin slices, having removed the cores beforehand. Cut the Marcaire into slices.
  6. Place a sheet of greaseproof paper on top. Place a pair of filo pastry sheets on top. Add a slice of apple, then a piece of Marcaire and some caramel sauce. Repeat twice and finish the millefeuille with 2 sheets of filo pastry.
  7. Repeat for the other millefeuilles.
  8. Preheat the oven to 180°C (gas mark 6) and bake for 10 minutes.