Ingredients:

• For the puff pastry (store-bought or homemade):
  • 2 sheets of puff pastry (if store-bought)

• For the peach filling:
  • 1 can of European canned peaches from Greece (approximately 400g, drained and sliced)
  • 1-2 tablespoons honey (optional, for sweetness)
  • 1 teaspoon lemon juice (to balance the sweetness)

• For the pastry cream:
• 500 ml milk
• 4 egg yolks
• 100g sugar
• 40g cornstarch
• 1 teaspoon vanilla extract
• 30g butter

Instructions:

• Prepare the puff pastry:

• Preheat your oven to 200°C (392°F).
• Roll out the puff pastry on a lightly floured surface, then cut it into three equal rectangular pieces.
• Place the pastry on a baking sheet lined with parchment paper.
• Prick the pastry with a fork to prevent it from puffing too much.
• Bake the pastry for about 12-15 minutes, or until golden brown and crispy. Once done, remove from the oven and allow it to cool.

• Prepare the peach filling:

• Drain the canned peaches and cut them into thin slices.
• In a small bowl, mix the peach slices with honey (if using) and lemon juice. Set aside to marinate while you prepare the other components.

• Make the pastry cream:

• In a saucepan, heat the milk over medium heat until it is almost boiling.
• In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
• Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes).
• Remove from heat and stir in the vanilla extract and butter until smooth and creamy.
• Transfer the pastry cream to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.

Assemble the Millefeuille:

• Once the puff pastry and pastry cream have cooled, place the first layer of puff pastry on a serving platter.
• Spread a generous layer of pastry cream over the puff pastry.
• Place a layer of marinated peach slices on top of the pastry cream.
• Add the second layer of puff pastry and repeat the process with the cream and peaches.
• Top with the third layer of puff pastry.

Finish with a dusting of powdered sugar (optional) for a beautiful presentation.

Serve and enjoy: Let it rest in the fridge for at least 30 minutes before serving to allow the flavors to meld and the dessert to firm up slightly.

This creamy and fruity Millefeuille will be a delightful treat, showcasing the delicious peaches from Greece!