Delicate puff pastry, juicy apples with cinnamon, ladyfingers, and smooth vanilla custard create moist slices perfect with coffee or as a sweet treat for guests.
This dessert is easy to make even without much experience. Simply layer the ingredients on a baking tray, cover with the second sheet of pastry, and bake until golden. After cooling, the custard will set and the slices will be easier to cut. You can serve them dusted with powdered sugar, topped with whipped cream, or add raisins or a different type of custard to taste.
What You’ll Need
For the slices:
- 2 packs of puff pastry, ideally pre-rolled,
- 5–6 large apples,
- 1 teaspoon ground cinnamon,
- 1 pack of ladyfingers (about 100 g as needed),
- 2 packets of vanilla custard powder,
- 800 ml milk,
- 2–3 tablespoons sugar, to taste and depending on the sweetness of the apples,
- 1 egg for brushing.
Optional for flavor and serving:
- a handful of raisins soaked in rum,
- 1 tablespoon vanilla extract,
- powdered sugar to taste,
- whipped cream to taste.
Step-by-Step Preparation:
1. Preparing the apples: Peel and coarsely grate the apples. Mix them with ground cinnamon and, depending on their sweetness, add a little sugar. If you want to enrich the flavor, stir in a handful of raisins previously soaked in rum.
2. Cooking the custard: Prepare the custard from two packets of vanilla custard powder, 800 ml milk, and 2–3 tablespoons of sugar according to the instructions on the package. Let it cool slightly—when layering, it should remain liquid. For a stronger aroma, you can add a tablespoon of vanilla extract.
3. Preparing the bottom layer: Line a baking tray with parchment paper and spread out the first sheet of puff pastry. If using pre-rolled pastry, simply adjust it to the size of the tray to create an even base.
4. Layering apples and ladyfingers: Evenly spread half of the flavored apples over the bottom pastry sheet. Add a layer of ladyfingers, breaking them as needed so there are no large gaps. The ladyfingers will soak up some of the juice and custard as the dessert rests.
5. Adding the custard: Spread the remaining apples over the ladyfingers and pour the still-warm vanilla custard evenly over the entire surface. Pour the custard so it reaches all parts of the filling and helps the slices hold together after cooling.
6. Covering with pastry: Place the second sheet of puff pastry over the filling. Brush the top pastry with beaten egg for a shiny, golden finish after baking.
7. Baking: Place the slices in an oven preheated to 180°C. Bake for about 35–40 minutes, until the top pastry is golden. Remove the finished dessert from the oven and let it cool on the tray.
8. Cooling and serving: Allow the baked slices to cool completely, ideally for several hours or overnight, so the custard sets properly. Then cut into slices and serve dusted with powdered sugar or topped with whipped cream.
Why Let the Slices Rest
Letting the dessert rest is important for the right consistency of the filling. While warm, the custard is soft and could run out when slicing, but after a few hours it sets and binds the apples and ladyfingers together. Overnight, the ladyfingers absorb moisture and the layers blend better.
How to Vary the Flavor
You can replace the vanilla custard with caramel or cinnamon custard. Each option uses the same preparation method but gives the slices a different flavor. Raisins soaked in rum also go well with apples, while vanilla extract enhances the aroma of the custard layer.
Final Tip
Cut the slices only after they have completely cooled, preferably with a sharp knife, so the layers stay neat. For a simple serving, just dust with powdered sugar; for a more festive touch, add whipped cream.
