Summary

Ingredients

• 1 packet puff pastry, fresh
• 2 tablespoon butter
• 3 tablespoon sugar
• 5 tablespoon lemon juice
• 2 small apples

Also:

• 250 ml milk
• 1 vanilla pod (s)
• 130 g suar
• 2 tablespoon, leveled flour
• 1 pinch (s) salt
• 1 pinch (s) cinnamon powder
• 3 egg yolks
• 1 egg (s)
• 75 g flaked almonds
• some powdered sugar

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Instructions

1. Peel the apples and cut them into very small cubes. Heat the butter, 3 tablespoons of sugar and lemon juice in a pan. Let the apples simmer in it for 3-4 minutes and then add a little cinnamon. Drain these in a sieve and collect the apple stock.
2. Cut out eight circles from the puff pastry with a cappuccino cup, place the pastry circles in greased muffin molds and chill.
3. Heat the milk in a saucepan, bring the vanilla pulp and the vanilla pod to the boil. Take the saucepan off the heat and stir in the flour, a pinch of salt and 150g sugar. Bring to the boil again. Remove the vanilla pod. Take the pot off the heat again and stir in the egg and yolk. Possibly bring to the boil again while stirring until it has a creamy consistency.
4. Place the apples on the bottom of the laid out puff pastry and then cover the top with the vanilla cream. Bake Natas at 225 degrees top and bottom heat for 10 minutes. Take out the muffin tin. Mix the almond flakes with the apple stock and spread over the natas. Put the tray in the oven again and bake for another 8 minutes. Let the natas cool down and serve dusted with powdered sugar.