Homemade feuilletine: the detailed recipe.

Prepare the béchamel sauce: melt the butter in a saucepan, add the flour and mix. Gradually incorporate the milk while stirring. Cook, stirring, for about ten minutes. Grate some nutmeg, season with salt and pepper. Set aside.

Cut the cheese into thin slices. Cut the ham into pieces. Cut two rectangles from the puff pastry, one measuring 20 cm x 30 cm (for the bottom) and the other 25 cm x 35 cm (for the top).

Preheat the oven to 180°C.

Place the 20 cm x 30 cm rectangle on a baking sheet lined with parchment paper.

Spread a layer of béchamel sauce on top (except for 1 cm all around the dough). Add a thin layer of pieces of ham. Also add a thin layer of pieces of cheese.

Start layering the ingredients again in the same order (béchamel sauce, ham, cheese) until there are no more ingredients left. Finish with a final layer of béchamel sauce.

Close the pastry by placing the rectangle of dough measuring 25 cm x 35 cm on top. Seal the edges with water. Brush the top with beaten egg yolk.

To finish, bake for 45 minutes.