Passionfruit yoghurt millefeuille

1. Prepare the Puff Pastry:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface to ensure even thickness.
- Cut the puff pastry sheet into equal-sized rectangles or squares (approximately 12 pieces).
- Place the cut puff pastry pieces on a baking sheet lined with parchment paper.

2. Add Almonds and Sugar:
- In a small bowl, mix the finely chopped almonds with the granulated sugar.
- Sprinkle the almond-sugar mixture evenly over the puff pastry pieces.

3. Bake the Puff Pastry:
- Bake in preheated oven for about 12-15 minutes or until they are golden brown and puffed.
- Remove from the oven and let them cool completely on a wire rack.

4. Prepare the Cream Filling:
- In a mixing bowl, combine the heavy whipping cream and powdered sugar. Whip until you get stiff peaks.
- Gently fold in the Greek yogurt until well combined. Be careful not to deflate the whipped cream.

5. Assemble the Millefeuille:
- Once the puff pastry is completely cooled, take one piece of the puff pastry and spread a generous layer of the yogurt-cream mixture on top.
- Place another piece of puff pastry on top of the cream layer and gently press down.
- Repeat the layering process to create stacks (typically 3 layers of puff pastry and 2 layers of cream filling).

6. Garnish and Serve:
- If using, drizzle some passionfruit pulp over the top layer for added flavor and a decorative touch.
- Optional: Dust the top with a light sprinkling of powdered sugar for an elegant finish.

7. Chill and Enjoy:
- Chill the assembled millefeuille in the refrigerator for at least 1 hour to set before serving.

8. Serve:
- Cut into individual portions using a sharp knife. Serve immediately and enjoy!