How to cook passionfruit yoghurt millefeuille

Gather your ingredients

Line baking tray with baking paper

Cut pastry into 8 pieces and place in tray

Combine sugar and almond meal and sprinkle over pastry

Put another sheet of baking pair of pastry and put baking tray of top of that

After 10 minutes of cooking remove top tray and baking paper and put the pastry back in for 5 minutes

Combine 2 teaspoons of yoghurt and 2 tablespoons of icing sugar in a small bowl

Spread yoghurt and icing sugar mixture on 4 of the pastries. These will be used as the top layer

Assemble by putting pastry without glaze on the bottom with the yoghurt and cream mixture. Add fruit with the yoghurt. Put top layer on with more fruit. Lay passionfruit pulp on the top layer