Ingredients
– 1 sheet of puff pastry
– 2 apples
– 600ml of milk
– The skin of 1 lemon
– 1 cinnamon stick
– 3 egg yolks
– 2 tablespoons of corn flour type cornstarch
– 200g of sugar
– 1 tablespoon of vanilla essence
– 5 tablespoons apricot jam
Lets go cook
Time needed: 45 minutes.
– Infuse the cinnamon and lemon peel in the milk.
In a saucepan, add 400 ml of milk, and heat it over low heat. The milk must not boil or it will burn and ruin the cream. When it is hot, add the cinnamon and the lemon peel. Later, we remove the casserole from the heat, cover it, and let it infuse for about 10 minutes.
– Prepare the mixture that will thicken the pastry cream.
Meanwhile, we put the remaining 200 ml of milk, the egg yolks, the sugar, the cornstarch and the vanilla essence in a bowl. We stir well until everything is integrated, without leaving any lumps.
– Then, remove the lemon and cinnamon and add the mixture.
When the 10 minutes have passed, remove the lemon and cinnamon from the milk. We reheat it over low heat and add the mixture that we have just prepared. We cook everything for 2-3 minutes without stopping stirring, until the cream has thickened. After this time, we remove it from the fire.
– Now, we shape and assemble our apple pie with puff pastry. We
line a baking tray with greaseproof paper and on it, we put the puff pastry sheet. We cut it into 4 equal pieces and fold the sides of each one. We add a few tablespoons of pastry cream and on them and we put the apple cut into sheets. With a kitchen brush, we paint the surface of the cakes with the apricot jam.
– Finally, we bake the cakes for about 15 minutes.
Then we introduce the tray in the central part of the oven, previously heated to 200ºC, heat up and down. We let everything cook for about 15 minutes, until the cakes are golden brown. Finally, we take it out of the oven and let it cool for half an hour.