1 sheet puff pastry (store-bought or homemade)

1/2 cup heavy cream

1/2 cup milk

2 tablespoons sugar

1 teaspoon vanilla extract

2 egg yolks

2 tablespoons cornstarch

2 medium apples (preferably tart, like Granny Smith)

Powdered sugar, for dusting

Preheat oven to 400°F (200°C).
Roll out the puff pastry on a parchment-lined baking sheet.
Cut into 3 even strips.
Bake for 12–15 minutes, until golden and puffed. Let cool completely.
In a saucepan, combine heavy cream, milk, sugar, and vanilla. Heat over medium until steaming.
Whisk egg yolks with cornstarch in a separate bowl.
Slowly add hot cream mixture to yolks while whisking.
Return mixture to saucepan and cook on low, stirring until thickened. Remove from heat and cool slightly.
Slice apples thinly.
Assemble layers: puff pastry, custard, apple slices—repeat—top with final pastry layer.
Dust with powdered sugar and serve immediately.

Use tart apples like Granny Smith for the best flavor balance.

Store-bought custard can be used for convenience.

Assembled dessert should be eaten fresh to retain crisp texture.

For extra flavor, add cinnamon, nutmeg, or toasted almonds.

Can be made gluten-free with appropriate puff pastry and cornstarch alternatives.