Apple & Vanilla Pastry Stack

Cook Time 1 hour 30 minutes plus chilling time

Makes 8

Ingredients

Honey Butter Filo Pastry

50g honey

50g unsalted butter

4 sheets of filo pastry

Vanilla Custard

195g full cream milk

195g fresh cream 35% fat

2 tsp vanilla bean paste

100g whole eggs

90g caster sugar

25g cornflour

45g unsalted butter

Sauteed Apples

2 Envy apples

30g unsalted butter

35g caster sugar

¼ tsp ground cinnamon

½ tsp vanilla bean paste

To Serve

Icing sugar, to dust

Method

Preheat the oven to 175°C fan-forced. 

Place the honey and butter into a saucepan and melt. 

Line a baking tray with baking paper, then layer the filo pastry sheets on top, brushing each with honey butter. Bake in the preheated oven for approximately 12–15 minutes, until the pastry is golden brown. 

Allow to cool at room temperature. Once cooled, break into pieces, approximately 8–10cm in size.

Place the milk, cream, and vanilla in a saucepan and heat.

Meanwhile, place the eggs and sugar in a bowl and whisk to combine, then add the cornflour and whisk to form a slurry.

Once the milk mixture is scalded, pour small amounts over the slurry while whisking to combine. Return the mixture to the saucepan and whisk continuously over medium heat until it boils and thickens.

Remove from the heat and transfer into a clean bowl. Add the butter and whisk until completely melted and incorporated. Cover the custard with plastic wrap and chill in the refrigerator for at least 4 hours.

Before using, loosen the custard slightly with a spatula for easier spooning.

Peel and core the apples, then cut each apple into 12 wedges.

Melt the butter and sugar in a frying pan, then add the cinnamon and vanilla paste, followed by the apples. Sauté the apples until tender but still holding their shape. Remove from the heat and strain to remove the excess liquid. Transfer the apples to a bowl and let them cool to room temperature.

To serve, adhere one piece of honey butter filo pastry onto a serving plate with a small amount of custard. Place a spoonful of custard in the centre of the pastry, then arrange 3 sautéed apple wedges on top.

Spoon some additional custard over the apples, then top with another piece of pastry.

Dust with icing sugar and serve immediately.