Description
This Apple Mille-Feuille with Vanilla Custard is a decadent gluten-free dessert featuring layers of crispy puff pastry, caramelized spiced apples, and smooth vanilla custard. A perfect balance of textures and flavors, finished with a dusting of powdered sugar and a drizzle of caramel sauce for an elegant treat.
Ingredients
Scale
Puff Pastry
- 1 sheet gluten-free puff pastry, thawed (store-bought or homemade)
Apple Filling
- 3 medium apples, peeled, cored, and thinly sliced (Honeycrisp or Granny Smith)
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
Vanilla Custard
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Finishing
- Powdered sugar for dusting
- Caramel sauce for drizzling
Instructions
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the gluten-free puff pastry on a lightly floured surface and cut it into even rectangles approximately 2 x 4 inches. Arrange them on a parchment-lined baking sheet and bake for 10-12 minutes until golden and crispy. Remove from oven and let cool completely.
- Cook the Apples: In a skillet over medium heat, melt the unsalted butter. Add the thinly sliced apples, granulated sugar, cinnamon, and ground nutmeg. Cook the mixture, stirring occasionally, until the apples soften and become caramelized, about 10 minutes. Remove from heat and allow to cool.
- Make the Vanilla Custard: Heat the whole milk in a saucepan over medium heat until it just begins to simmer. In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over low heat, stirring continuously, until thickened—about 5 minutes. Remove from heat, stir in the vanilla extract, and let the custard cool.
- Assemble the Mille-Feuille: Place one puff pastry rectangle on a serving plate. Spread a spoonful of the cooled vanilla custard evenly over the pastry, then top with a layer of caramelized apples. Repeat layering with another pastry piece, custard, and apples. Finish by placing the final pastry rectangle on top.
- Finish and Serve: Dust the top layer with powdered sugar and drizzle with caramel sauce if desired. Serve immediately to enjoy the crisp pastry contrasting with creamy custard and tender spiced apples.
Notes
- Ensure the puff pastry is chilled before rolling to maintain flakiness.
- Use tart apple varieties like Granny Smith for a balanced sweetness.
- Cornstarch is essential for thickening the custard without lumps.
- Allow custard and caramelized apples to cool before assembling to prevent sogginess.
- For added texture, nuts like toasted almonds could be sprinkled between layers.
