Apple and orange millefeuille



  • 1 medium apple
  • 1 medium orange
  • 1 stick of cinnamon
  • 10 cloves


Wash, peel, and core the apple. Cut into slices, taking care not to slice too thinly. Thinly slice the orange, without peeling.

Place on a baking tray, arranging the apple to one side, layer by layer, while the orange is placed on the rest of the tray surface so that it dries out. Cover the tray with greaseproof paper.

Add 1⁄2 stick of cinnamon and 10 cloves.

Bake at 120°C for about 45 minutes.

When the cooking time has elapsed, leave the fruit to cool for 15 minutes and start putting together the puff pastry.

Before serving, add the stick of cinnamon and cloves to the dish.

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