Peanut Mille-feuille Sandwich

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. In a bowl, combine the sifted cake flour, bread flour, and chopped unsalted butter and cut them together until the butter is pea-sized.
2. Add cold water and salt (1), mix evenly, put in plastic, flatten, and rest in the refrigerator for 30 minutes to make the dough.
3. Roll the dough out with a rolling pin, fold it in thirds, and rest in the refrigerator for 20 minutes. Repeat the same process 2 more times.
4. Roll the dough 5 mm thick, trim the edges, and place on a baking pan. Poke holes with a fork, lay parchment paper on top, and set a heavy pan over it so it does not puff up. Bake (1) in an oven preheated to 200°C for 10 minutes, then (2) at 190°C for 20 minutes; cool and cut to a suitable size.
5. Mix the Greek yogurt, cream cheese, and honey to make the cream spread. Blend the roasted peanuts, salt (2), and cinnamon powder in a blender to make the peanut spread.
6. Spread the cream spread and peanut spread on the mille-feuille and sprinkle with crushed peanuts to finish.