Easy recipe with a perfect result
Put the sugar, baking powder and eggs in a saucepan and stir.
Gradually add the milk and turn the heat on, stirring constantly.
Once it boils, lower the heat and boil for another 2 minutes, whilst stirring.
Add the vanilla, stir and leave to cool covered with cling film
Preheat the oven to 170 degrees Celsius with the fan off
In a bowl add water with a little lemon, and put in the peeled apples so that they do not turn black
In a baking tray, place a baking sheet and the puff pastry dough on top so that the sides are also covered.
Add the brown sugar on a plate and the brandy in a bowl
Cut the apples into thin slices, dip them in brandy and then in sugar
Sprinkle the puff pastry with sugar and place the apples inside
Place the vanilla cream in a disposable piping bag with a big hole and apply it between the apples
Bake for 40 minutes and let cool
Sprinkle with icing and sprinkle with a little molasses the apples
500 g puff pastry
70 g brown sugar
1 dash brandy
For the cream:
1200 ml milk
220 g sugar
140 g cornstarch
2 small eggs
1,5 teaspoon vanilla extract
For my apple pie I used half the amount of the cream.