Maggie Beer

Cheddar & Quince Millefeuille

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Step 1: Preheat oven to 220°C (200°C fan-forced).

Step 2: Cut 10 x 4 cm rectangles of pastry and place on a baking tray lined with baking paper. Prick all over with a fork. Bake in preheated oven for 20 minutes or until golden. Remove from oven and allow to cool.

Step 3: Combine crème fraîche and cheddar together, stirring to a smooth paste.

Step 4: Place the chopped Quince Paste into a small mixing bowl and mix through Extra Virgin Olive Oil & Vino Cotto.

Step 5: Split the pastry rectangles in half and spread half the crème fraîche mixture on the lower halves, top with half the quantity of Quince Paste and sandwich together with the pastry tops.

Step 6: Place in the oven at 200C for 3 minutes or until the cheese begins to melt. Serve at room temperature.

Step 7: This is a super rich dish but perfect match for a good Cabernet Shiraz wine from the Barossa.


  1. 375g puff pastry (makes 8 rectangles)
  2. 200g sharp cheddar finely grated
  3. 100g Quince Paste chopped into small squares

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