Melon and Watermelon Millefeuille With Cream

Lay the puff pastry sheets side by side to thaw.

Then lay on top of each other and roll out to a thickness of 4 mm.

Cut out 8-12 circles approximately 8 cm in diameter.

Place on a baking tray lined with baking parchment, leaving a little space between them.

Brush the pastry with ice-cold water and put into a preheated oven (220°C).

Bake for about 15 minutes, until golden brown, then take out of the oven and cool on a cake rack.

Using a melon baller scoop out balls from each piece of melon and arrange on half of the pastry circles.

Whip the cream with the vanilla sugar until very stiff and fold into the quark.

Put the mixture into a piping bag with a plain nozzle and pipe over and between the melon balls.

Put the remaining pastry circles on top, dust with icing sugar and serve immediately.