Description
This Apple Mille-Feuille with Vanilla Custard is a delightful gluten-free dessert featuring layers of crisp puff pastry, creamy homemade vanilla custard, and tender cinnamon-sautéed apples. Perfect for those seeking a classic French pastry with a gluten-free twist, it offers a harmonious blend of textures and flavors, topped optionally with powdered sugar, crushed nuts, or a caramel drizzle.
Ingredients
Scale
For the Apple Filling
- 2 large apples (firm variety like Honeycrisp or Pink Lady)
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon cinnamon
For the Vanilla Custard
- 2 cups whole milk (or dairy-free alternative)
- 1/2 cup granulated sugar
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 4 large egg yolks
- 3 tablespoons cornstarch
- Pinch of salt
For the Gluten-Free Pastry Layers
- 1 sheet gluten-free puff pastry (store-bought or homemade), thawed if frozen
Optional Toppings
- Powdered sugar
- Crushed nuts
- Caramel drizzle
Instructions
- Prepare the Pastry Layers: Preheat the oven to 400°F (200°C). Roll out the gluten-free puff pastry on a lightly floured surface and cut it into 12 equal rectangles. Place them on a parchment-lined baking sheet, prick each with a fork, then cover with another sheet of parchment and a second baking tray to prevent puffing. Bake for 15–18 minutes until golden and crisp. Let cool completely.
- Make the Vanilla Custard: Heat the milk and the scraped vanilla bean seeds (or vanilla extract) in a saucepan over medium heat until just simmering. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat and cover the surface with plastic wrap to prevent a skin from forming. Allow to cool.
- Prepare the Apple Filling: Thinly slice the apples and toss them with lemon juice to prevent browning. In a skillet, melt butter over medium heat and add the apples, honey (or maple syrup), and cinnamon. Sauté for 5–7 minutes, stirring occasionally until the apples are tender but still hold their shape. Remove from heat and let cool slightly.
- Assemble the Mille-Feuille: Start by placing one piece of puff pastry on your serving plate. Add a spoonful of vanilla custard evenly over the pastry, followed by a layer of sautéed apples. Repeat this layering to create three layers of puff pastry, custard, and apples, finishing with a top layer of either apples or custard.
- Garnish and Serve: Dust the top with powdered sugar, sprinkle crushed nuts, or drizzle caramel sauce if desired. Serve immediately for crisp layers or chill in the refrigerator for 30 minutes to allow the custard to set.
Notes
- To keep the puff pastry crisp, assemble the mille-feuille just before serving.
- The vanilla custard can be made up to 2 days ahead and stored in the refrigerator.
- For a dairy-free version, substitute whole milk with almond milk and use plant-based butter.
- Use a firm apple variety to maintain texture during sautéing.
- Ensure the puff pastry is fully cooled before assembling to prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mille-feuille
- Calories: 340
- Sugar: 20g
- Sodium: 105mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
