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Apple and custard pastry

A few weeks ago, I attended the local fair. Amidst this rustic charm, I discovered a humble delight - a small apple and custard pastry. It offered a measured sweetness, housed within a flaky pastry, lightly dusted with icing sugar. Its memory lingered, compelling me to try my hand at recreating it. I'll admit, I took a shortcut, resorting to store-bought phyllo pastry for convenience's sake. The prospect of crafting it from scratch looms on the horizon, but for now, this expedient method sufficed.

In every respect, this pastry embodies the quintessential springtime dessert.

Makes 6

WHAT YOU NEED

FOR THE CRUST

18 sheets of phyllo pastry at room temperature

60 grams of butter

Icing sugar for dusting

FOR THE FILLING

3 tart apples peeled and diced (I used Granny Smiths)

2 tsps cinnamon powder

1/2 tsps cardamon powder

1 tbsp lemon juice

1/3 cup of brown sugar

1 tsp vanilla bean paste

knob of butter

1 cup of vanilla custard (refer to instructions on packet)

what to do

Line a baking tray with baking paper.

Peel, core, and cut the apples into small cubes. Combine apples with lemon juice, cinnamon, cardamom, sugar and vanilla paste. Cook on medium heat in a saucepan with the butter until the apples are just tender and any liquid has evaporated, stirring every now and then to avoid sticking. This will take about 15 minutes.

Make enough vanilla custard for 1 cup, then stir this into the apple mixture. Allow to cool.

When you are ready to make your pastries, preheat your oven to 180C.

Lay the phyllo out in a single layer and brush it with a little bit of melted butter. Lay a second on top and brush with melted butter and do this again a third time.

The long side should be facing you. On the right side of the rectangle, leave a few inches of space, then pile the apple filling onto the phyllo and roll up the pastry from the short side. Tuck the ends.

Carefully transfer the pastry to the prepared baking sheet, seam side down. Brush with a little bit of melted butter.

Bake for about 30 minutes in the middle of the oven, until golden on top. 

Let cool for 10 minutes then sprinkle with powdered sugar and serve.

TIPS

Any leftovers will keep in the fridge for a few days in an airtight container. Simply heat in a moderate oven for 10 minutes to crisp up again.