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2nd step
Place the puff pastry directly on a baking tray with its parchment paper.
Now take the other roll of puff pastry and make another circle from it, still using the 22 cm circle.
Remove the excess pasta and with a pastry cutter make 4 wedges then 3 other wedges for each part.
In total there should be 12 corners.
step 3
Go and brush each wedge with orange juice and sprinkle them with sugar.
Place them, leaving them on their parchment paper and put them in a roasting pan.
Turn the oven on to 200°C and when it is hot, put it in the oven and cook for 15-20 minutes.
Meanwhile, take 2 oranges, if small 3.
step 4
With a grater the skin. Peel the oranges and collect the quarters which you will put in a saucepan with 2 tablespoons of sugar,
1 teaspoon of orange peel and 2 teaspoons of cornstarch.
Mix everything together and cook over medium heat for five minutes, continuing to stir.
Now take a bowl and pour 350 ml of whipped cream and 3 tablespoons of caster sugar into it.
Whisk until stiff with an electric whisk,
then add 250 g of Greek yogurt and continue beating for a while.
step 5
Now take the cooked puff pastry base, place the 22 centimeter circle on top again.
Coat the entire bottom surface with the compound you just whipped.
On top of that, spread the orange cream, then again on top of the yogurt cream.
Finally, arrange the already cooked quarters on top and in the center where the quarters meet,
add a teaspoon of orange cream, arranging it in a circle.
Leave to cool for 2 to 3 hours.
step 6
If you consume it after 12 hours, it’s even better.
Lift the circle and with the scraps of crumbled puff pastry that you have cooked,
cover the cream that is on the edge of the cake.
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