| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 12 |
|
Dried apple slices |
| 4 |
oz |
Ground hazelnuts |
| 2 |
tb |
Icing sugar |
| 2 |
oz |
Breadcrumbs |
|
|
Egg wash |
|
|
Filo pastry into same size discs as |
|
|
; apples |
| 1/4 |
ts |
Cinnamon |
| 100 |
g |
Caster sugar |
| 40 |
g |
Cornflour |
| 4 |
|
Egg yolks; separated |
| 250 |
ml |
Milk |
| 250 |
ml |
Apple puree |
INSTRUCTIONS
APPLE CUSTARD
Mix the breadcrumbs, cinnamon, hazelnuts and icing sugar together.
Cut pastry discs and brush with egg wash. Scatter the crumb mix over
the discs.
Place into the oven and bake off at 190C/375F/gas 5 until cooked.
Build up layers of alternating discs of apple custards and pastry
discs.
Apple custard: Bring milk to the boil. Blend the other ingredients
together, except the puree.
Whisk in the other ingredients and add the apple puree. Bring to the
boil.
Cover with buttered and sugared paper and leave to cool.
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