Millefoglie Pastry, Apple and Ricotta Sandwich

8 Millefoglie Puff Pastries
250 g ricotta
50 g wildflower honey

200 g of currant

cinnamon

20 ml of Calvados

1 apple

20 g of sugar

Take a bowl and mix ricotta, honey, 10 ml of Calvados and the tip of a teaspoon of cinnamon until you will obtain a soft cream. Let it stand in the refrigerator for a few hours.

Meanwhile, peel the apple and cut it into cubes. Sauté them in a pan with the remaining Calvados and sugar.

Put the cream in the centre of each plate and give it the shape of a circle by using a food ring mould. Lay diced apples and currant down on it. Finish with the Millefoglie  Puff Pastry: cut it lengthwise into two triangles and place them on the dessert