1 pack puff pastry (rectangular form)
1 kg Golden apples from Val Venosta
300 g sugar
½ l milk
4 yolks
50 g flour
1 pinch of cinnamon
1 lemon
powdered sugar



Beat yolks with sugar in a bowl, add flour by sifting and mix.
Heat milk with lemon zest and cinnamon in a little pot; as soon as it starts boiling, slowly pour into the bowl with the eggs and mix in well. Reheat and let thicken by stirring constantly. Then let cool.
Roll the puff pastry with a rolling pin and cut out three squares. Arrange them on baking paper, riddle with holes by using a fork, sprinkle with 50 g of sugar and bake in the preheated oven at 180° until golden yellow.
Peel and slice apples. Put apples with the remaining sugar and a squeeze of lemon into a preheated non-stick pan and stew.
Arrange a puff pastry square on a charger plate, spread half of the cream and add apples. Cover with another puff pastry square and repeat. Sprinkle the last puff pastry square with powdered sugar.