Puff pastry filled with Vanilla Cream

Step 1

Prepare the vanilla custard by heating the milk with the aroma in a saucepan. Mix the yolks and sugar in a bowl and then add the flour. Once hot, pour the milk flush on the mixture obtained and mix carefully until a homogeneous consistency is obtained. Bring the mixture back on the heat and mix thoroughly until the cream has thickened. Transfer the custard into a bowl and let it cool keeping it covered with the cling film.

Step 2

Peel the apple, remove the core and cut it into slices. Pour lemon juice over it and keep it aside. Unroll one of the two rolls of puff pastry, brush it with water and cover it with half the amount of custard. Arrange the apple slices and cover them with the remaining pastry cream. Unroll the second roll of puff pastry and with the roller for lozenge practical horizontal cuts so as to obtain the "lozenge" effect. Gently lift the dough and place it on the other half; be careful to close the edges carefully so as to avoid the cream from leaking. Brush the cake with the egg whites until stiff and bake in a pre-heated oven at 200 ° C for 10 minutes; then lower the temperature to 180 ° C for another 10 minutes until the cake is golden brown on the surface. Remove from the oven and leave to cool. Sprinkle with icing sugar.