Ingredients
for 6 people
for the puff pastry1 puff pastry roll
Powdered sugar
for the vanilla cream220 g milk
2 pinches of salt
60 g sugar
1 tsp. cinnamon powder
1 vanilla bean (seeds)
35 g cornstarch
140 g fresh liquid cream
160 g mascarpone
for the apple filling2
organic Red Delicious apples from Val Venosta25 g butter
1 tsp. cinnamon powder
30 g sugar
2 tbsp. lemon juice (optional)
2 tsp. cornstarch
Print recipePreparation
For the puff pastry
For the millefeuille with vanilla cream and organic Bio Red Delicious apples from Val Venosta, preheat the oven to 190°C (convection oven) and line a baking tray with baking paper. Roll out the puff pastry, cut it into 20 rectangles of approx. 10 x 4.8 cm with the help of a pizza cutter or a sharp knife and sprinkle with plenty of powdered sugar. Place the rectangles slightly apart on the baking sheet lined with baking paper and cover with a second sheet of baking paper. Then place another baking sheet on top to hold the baking paper. This prevents the dough from puffing up during baking. Bake for 12 minutes at 190°C. Take out of the oven, remove both the baking tray and the baking paper covering the sheets and bake again at 190°C for approx. 10-12 minutes until caramelized. Remove from the oven and allow to cool completely.
For the vanilla cream
Pour 100 ml of milk into a soup plate and mix with salt, sugar, cinnamon powder, vanilla bean seeds and cornstarch. Pour the remaining milk into a saucepan together with the fresh liquid cream and bring to a boil. When it starts to boil, lower the heat, stir the milk with spices and starch again and pour into the boiling milk. Whisk and continue cooking, until thickened, stirring constantly. Remove from heat and let cool completely covered with cling film to prevent a skin from forming on the surface. Once cooled, add mascarpone and mix until you get a smooth cream. Transfer to a pastry bag and place in the fridge.
For the apple filling
Wash and peel the organic Bio Red Delicious apples from Val Venosta, cut them into small cubes and set aside. Melt sugar with cinnamon in a saucepan. Remove from heat and add the apple cubes, sugar, lemon juice (if you use it) and starch. Stir well and put back on the heat. Continue cooking until thickened a bit, stirring constantly. Remove from heat and allow to cool completely.
Completion
Place a caramelized puff pastry rectangle on a serving tray and use a pastry bag to make tufts of cream along the edges of the rectangle, leaving the center free. Place 1-2 tablespoons of cinnamon apples in the center. Proceed in the same way for a second puff pastry rectangle. Place the second rectangle on top of the first one and cover with a third puff pastry rectangle to complete the first millefeuille. Sprinkle with powdered sugar and garnish with a teaspoon of cinnamon apples and a little bit of vanilla cream. Proceed in the same way for the remaining ingredients. There will be two caramelized puff pastry sheets left, which you can still fill like the others if you want.
Place your millefeuille with vanilla cream and organic Bio Red Delicious apples from Val Venosta in the fridge for an hour before serving.
Tipp
It is ideal to consume the millefeuille on the same day, as the puff pastry, although caramelized, starts absorbing the moisture of the cream and apples after a while, and will no longer be so crunchy.
