Apple mille-feuille Recipe

Name: Apple mille-feuille
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 portions
Ingredients: 3 McIntosh apples; 60 mL (1/4 cup) cider; 200 g store-bought puff pastry dough; 1 egg yolk; 160 mL (2/3 cup) brown sugar; 60 mL (1/4 cup) 2% M.F. evaporated milk; 15 mL (1 tbsp.) corn syrup; 15 mL (1 tbsp.) butter; 1 mL (1/4 tsp.) ground ginger; 1 mL (1/4 tsp.) ground cinnamon; 1 mL (1/4 tsp.) ground cardamom

Ingredients

3 McIntosh apples
60 mL (1/4 cup) cider
200 g store-bought puff pastry dough
1 egg yolk
160 mL (2/3 cup) brown sugar
60 mL (1/4 cup) 2% M.F. evaporated milk
15 mL (1 tbsp.) corn syrup
15 mL (1 tbsp.) butter
1 mL (1/4 tsp.) ground ginger
1 mL (1/4 tsp.) ground cinnamon
1 mL (1/4 tsp.) ground cardamom

	PREP TIME 30m	COOK TIME 30m	TOTAL TIME 1h
YIELD 4 portions

Instructions

Preheat oven to 200°C (400°F).
Place apples and cider in a large bowl and stir well.
Cover with plastic wrap and allow to macerate for 1 hour.
Drain.
On a flat, lightly floured work surface, roll out puff pastry dough to form a 30 cm (12-inch) long by 23 cm (9-inch) wide rectangle measuring 3 mm (1/8 inch) thick.
Cut pastry into thirds lengthwise and into quarters across the width.
You should have twelve 7.5 cm (3 inch) x 7.5 cm (3 inch) squares.
Prick dough with a fork and brush with the diluted egg yolk.
Transfer pastry squares to a baking sheet and bake for about 8 to 10 minutes, or until golden.
Reserve.
In a small saucepan, stir together 125 mL (1/2 cup) brown sugar, evaporated milk and corn syrup.
Cook over medium heat, stirring often, until syrup is hot.
Cover and reserve.
Melt butter in a skillet over medium-high heat.
Add apples, remaining brown sugar, ginger, cinnamon and cardamom.
Cook for about 10 minutes, or until apples are golden and caramelized.
Spoon 5 mL (1 tsp.) caramel sauce into the centre of each of four dessert plates.
On each plate, place one puff pastry square on the caramel and top with apple mixture.
Cover with a second pastry square and more apples; top with the third and final pastry square.
Drizzle caramel sauce over each mille-feuille and serve with vanilla frozen yogurt.