- Apple and custard pastries
- STEP 1
- STEP 2
- STEP 3
- STEP 4
- STEP 5
- STEP 6
- STEP 7
- STEP 8
Ingredients
| 3 | Renetta |
| 2 | rectangular puff pastry dough |
| 1 | egg + 1 tablespoon of milk for brushing |
| 5-6 | tablespoons of sugar |
| custard: | |
| 3 | yolks |
| 200 g | of milk |
| 70 g | of sugar |
| 18 g | of flour |
| ½ | lemon |
| extra: | Icing sugar |
Preparation
25 minutes
+
20 for baking
+
20 for baking
Servings
4
Difficulty
Easy
Our apple and custard pastries are perfect as a snack or for breakfast, but they can also be a delightful dessert that will impress your guests.
Renetta Melinda
Modern since the 1800s
Required
3
Renetta apple is the queen of baking. This slightly tart apple with a compact pulp becomes extra-sweet and juicy during baking.
Ingredients
| 3 | Renetta |
| 2 | rectangular puff pastry dough |
| 1 | egg + 1 tablespoon of milk for brushing |
| 5-6 | tablespoons of sugar |
| custard: | |
| 3 | yolks |
| 200 g | of milk |
| 70 g | of sugar |
| 18 g | of flour |
| ½ | lemon |
| extra: | Icing sugar |
Preparation
25 minutes
+
20 for baking
+
20 for baking
Servings
4
Difficulty
Easy
STEP 1
Custard: beat the eggs with the sugar, add the flour, mix and dilute with some warm milk.
STEP 2
Continue mixing while cooking, then take the custard away from the heat and pour it in a bowl.
STEP 3
Add the lemon zest.
STEP 4
Cover the custard tightly with plastic wrap and let cool down.
STEP 5
Peel, core and slice the apples.
STEP 6
Cut the puff pastry in 8 rectangular pieces. Spread a rich tablespoon of custard in the centre each rectangular.
STEP 7
Lay 4-5 slices of apple over the custard, then sprinkle with sugar. Beat the egg with the milk, and brush over the borders.
STEP 8
Close the pastry dough over the apples, and seal the little “package”. Brush again with the milk-egg mixture. Bake at 200° C for 18-20 minutes. When done, sprinkle with icing sugar.
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