First, the custard is cooked. To do this, heat the 500 ml milk. In the meantime, mix the pudding powder with some of the milk and sugar. As soon as the milk boils, remove it from the stove. Add the pudding powder and let it boil again briefly on the stove. Let the pudding cool down a bit.
Now the apples are pitted and hollowed out a little. Leave the apples whole and only scrape out the inside from above with a spoon, for example.
Then lay out the puff pastry slices on a baking sheet lined with baking paper. Put an apple on it and fill it with the pudding. The pudding can also overflow a bit at the top. Scatter some hazelnut brittle on top. Finally, the apple is wrapped in the puff pastry, so place the puff pastry over the apple and squeeze it together nicely at the edges.
Put the whole thing in the preheated oven for about 20-30 minutes at 200 ° C. When the puff pastry turns light brown, the whole thing is done.
Tip: The recipe can of course be varied with cinnamon, marzipan or almonds.
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