Hot puff pastry with apple and cinnamon and vanilla sauce
500 g. of puff pastry, 6-7 apples, 50 g. butter, 150 g. white sugar, ground cinnamon, 1 egg yolk, For the sauce: 200 ml milk, 1 egg, 80 g. sugar, 7 g cornflour, vanilla
Peel the apples, slice and lightly fry in the butter, sugar, and cinnamon for 10 minutes, stirring continually. Let cool. Roll out the pastry to a thickness of 2-3 mm. Cut out circles of 12 cm diameter. Brush the edges with the egg yolk, place a spoonful of the apple mixture in the centre and fold in half forming half-moons. Bake for 15 minutes. Boil the milk and vanilla together. Fold in the egg, sugar and cornflour previously mixed together. Simmer for 3-4 minutes. Pour the warm vanilla sauce into individual dessert bowls, garnish with chocolate sprinkles, remove the apple bakes from the oven, place on the vanilla sauce and serve. Dust with icing sugar and ground cinnamon.
Recommended wine:
Osè Rosato