- 400g flaky puff pastry (thawed and rolled out flat)
- 3 egg yolks (separated from the egg whites*)
- 1 egg (for egg wash)
- 100 mls milk
- 25 mls cream
- 75g castor sugar
- 4 passionfruit (pulp of)
- 1 apple (sliced thinly)
Preparation:20min › Cook:20min › Ready in:40min
- APPLE PUFFS: Set oven temperature to 200C. Roll out pastry on a floured surface. Using a cookie cutter or a glass, cut 12 circle shapes. Brush each circle shape with egg wash (1 beaten egg mixed with 1 tablespoon of water). Add 2 slices of apple to each circle. Bake in oven for 15-20mins until pastry has puffed up and is golden. Serve hot or cold.
- PASSIONFRUIT CUSTARD: In a saucepan bring milk and cream slowly to the boil. Take off the heat and reduce element to a low heat. In a bowl whisk three egg yolks and sugar until pale. Add egg mix to hot milk and stir quickly. Put saucepan back on low heat and stir until it thickens. Take off heat and add passionfruit pulp. Mix through. Pour over apple puffs.
If your stretched for time, just buy store-bought custard and mix through passionfruit pulp.
*WHAT TO DO WITH THE LEFTOVER EGG WHITES? FREEZE: Pour into freezer bags for future use, make sure you label the bag so you know how much is in there. Alternatively you could store each egg white in an ice cube tray so you can pop one out when you need it.