Steps

• To prepare the millefeuille with vanilla cream and organic Red Delicious apples from Val Venosta, preheat the oven to 375°F (convection) and line a baking sheet with parchment paper.

  Roll out the puff pastry sheet, cut it into 20 rectangles of about 4 x 2 inches with the help of a pizza cutter or a sharp knife, and sprinkle with plenty of powdered sugar.

  Place the rectangles on the lined baking sheet, slightly spaced apart. Cover with a second sheet of parchment paper and then place another baking sheet on top so that it is in contact with the parchment paper covering the pastry. This will prevent the pastry from puffing up during baking. Bake for 12 minutes at 375°F. Remove from the oven, take off both the baking sheet and the parchment paper covering the pastries, and bake again at 375°F for about 10-12 minutes until the pastry rectangles are well caramelized. Remove from the oven and let cool completely.

  

• Pour 100 ml of milk into a shallow dish and mix with the salt, sugar, ground cinnamon, vanilla bean seeds, and cornstarch.

  Pour the remaining milk into a saucepan along with the heavy cream and bring to a boil. When it starts to boil, lower the heat, stir the milk, spices, and cornstarch mixture again, and then pour it into the boiling milk, stirring continuously with a whisk. Continue cooking, constantly stirring, until the mixture thickens. Remove from heat and let cool completely with a plastic wrap in contact to prevent a skin from forming. Once cooled, add the mascarpone and mix well until you obtain a smooth cream. Transfer to a piping bag and refrigerate until ready to use.

  

• Wash and peel the organic Red Delicious apples from Val Venosta and cut them into small cubes. Set aside. 

  In a saucepan, melt the sugar together with the cinnamon. Remove from heat, add the apple cubes, sugar, lemon juice (if using), and cornstarch. Mix well and return to the heat. Continue cooking for a few minutes, stirring until it thickens a bit. Remove from heat and let cool completely.

  

• Place a rectangle of caramelized pastry on a tray and use the piping bag to create mounds of cream along the entire edge of the rectangle, leaving the center free. In the center, place 1-2 tablespoons of cinnamon apples. Proceed in the same way for a second pastry rectangle. Then place one rectangle on top of the other and finish with a third pastry rectangle to complete the first millefeuille. Dust with powdered sugar and garnish with a teaspoon of cinnamon apples and a mound of vanilla cream.

  Proceed in the same way with the remaining ingredients. You will have two caramelized pastries left, which you can also fill like the others if you wish.

  Refrigerate your millefeuille with organic Red Delicious apples from Val Venosta for an hour before serving.