Mille Feuille with oranges and cream quark

This interpretation of a French Classic will definitely impress your guests.


Difficulty: Medium

Time: 30 min. preparation time, 8 min. baking time

Nutrition: Calories ca 822 / Protein 12g / Carbohydr. 87g / Fat 33g

Ingredients (4 servings)

1 rollpuff pastry (frozen)
125 gquark
125 mlheavy cream
120 gsugar
1vanilla bean
125 mlwhite wine
1cinnamon stick
2cardamom pods
125 mlorange juice
20 clGrand Manier
15 gcornstarch


pastry cutter (Ø 6cm), oven, baking paper, rubber spatula (optional), backing tray, hand mixer, strainer, 2 small bowls, large bowl, small frying pan, cooking spoon, cutting board, knife

Wine Tip

Optima Spätlese, mild, 2012
The rich bouquet of this wine helps to capture the full sweetness of this classic French dessert. The ripe fruit aromas gently set off the citrus tones. Enjoy the wine between 11 – 13°C/54°F.

Step 1

Mille Feuille with oranges and cream quark

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.

baking tray, oven, baking paper, pastry cutter

1 roll puff pastry

Step 2

Mille Feuille with oranges and cream quark

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

strainer, cutting board, knife, small bowl

1 vanilla beans / 4 oranges

Step 3

Mille Feuille with oranges and cream quark

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.

small frying pan, cooking spoon

70 g sugar / 125 ml white wine / 1 cinnamon stick / 2 cloves / 2 cardamom pods / 125 ml orange juice / 20 cl Grand Marnier

Step 4

Mille Feuille with oranges and cream quark

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.

small bowl

15 g cornstarch

Step 5

Mille Feuille with oranges and cream quark

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.

hand mixer, large bowl, rubber spatula

125 ml heavy cream / 125 g quark / 50 g sugar