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Goat’s Cheese and Natural Yoghurt Mille-Feuille with Gallo D.O. Madeira Wine Vinegar

Starters and Tidbits A- A+

Preparation Time: MEDIUM
Serves: 4


  • 200g Puff pastry
  • 120g Natural yoghurt
  • 200g Goat’s cheese
  • 1dl Gallo D.O. Madeira Wine Vinegar
  • 125g Mixed leaves
  • Salt and pepper to taste 
  • Paprika to taste 

Stretch out the puff pastry and cut into triangles, stabbing them with a fork. Bake for 20 minutes at 180ºc and set aside.
Mix the goat’s cheese with the yoghurt until you get a creamy texture, season with salt, pepper and the Gallo D.O. Madeira Wine Vinegar.
Assemble the mille-feuille by placing the seasoned mixed leaves at the bottom of the plate, a piece of the cream, the crunchy puff pastry until you have no more pastry left. Sprinkle with paprika. 

Stab the puff pastry so it doesn't grow and to gain a crunchy texture.

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