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Millefeuille with vanilla cream and organic Red Delicious apples

A dessert that enchants the senses and the palate

Caramelized puff pastry blends with creamy vanilla and the aroma of organic Bio Red Delicious apples from Val Venosta, resulting in an unparalleled culinary experience. This recipe celebrates the harmonious encounter between the crunchiness of the puff pastry, the enveloping aroma of vanilla and the spicy note of the apples in a dessert that will be the highlight of every occasion of conviviality – be it at tea time or during an elegant dinner with friends.
85 min.


for 6 people

for the puff pastry
1 puff pastry roll
Powdered sugar

for the vanilla cream
220 g milk
2 pinches of salt
60 g sugar
1 tsp. cinnamon powder
1 vanilla bean (seeds)
35 g cornstarch
140 g fresh liquid cream
160 g mascarpone

for the apple filling
2 organic Red Delicious apples from Val Venosta
25 g butter
1 tsp. cinnamon powder
30 g sugar
2 tbsp. lemon juice (optional)
2 tsp. cornstarch
Print recipe


For the puff pastry
For the millefeuille with vanilla cream and organic Bio Red Delicious apples from Val Venosta, preheat the oven to 190°C (convection oven) and line a baking tray with baking paper. Roll out the puff pastry, cut it into 20 rectangles of approx. 10 x 4.8 cm with the help of a pizza cutter or a sharp knife and sprinkle with plenty of powdered sugar. Place the rectangles slightly apart on the baking sheet lined with baking paper and cover with a second sheet of baking paper. Then place another baking sheet on top to hold the baking paper. This prevents the dough from puffing up during baking. Bake for 12 minutes at 190°C. Take out of the oven, remove both the baking tray and the baking paper covering the sheets and bake again at 190°C for approx. 10-12 minutes until caramelized. Remove from the oven and allow to cool completely.
For the vanilla cream
Pour 100 ml of milk into a soup plate and mix with salt, sugar, cinnamon powder, vanilla bean seeds and cornstarch. Pour the remaining milk into a saucepan together with the fresh liquid cream and bring to a boil. When it starts to boil, lower the heat, stir the milk with spices and starch again and pour into the boiling milk. Whisk and continue cooking, until thickened, stirring constantly. Remove from heat and let cool completely covered with cling film to prevent a skin from forming on the surface. Once cooled, add mascarpone and mix until you get a smooth cream. Transfer to a pastry bag and place in the fridge.
For the apple filling
Wash and peel the organic Bio Red Delicious apples from Val Venosta, cut them into small cubes and set aside. Melt sugar with cinnamon in a saucepan. Remove from heat and add the apple cubes, sugar, lemon juice (if you use it) and starch. Stir well and put back on the heat. Continue cooking until thickened a bit, stirring constantly. Remove from heat and allow to cool completely.
Place a caramelized puff pastry rectangle on a serving tray and use a pastry bag to make tufts of cream along the edges of the rectangle, leaving the center free. Place 1-2 tablespoons of cinnamon apples in the center. Proceed in the same way for a second puff pastry rectangle. Place the second rectangle on top of the first one and cover with a third puff pastry rectangle to complete the first millefeuille. Sprinkle with powdered sugar and garnish with a teaspoon of cinnamon apples and a little bit of vanilla cream. Proceed in the same way for the remaining ingredients. There will be two caramelized puff pastry sheets left, which you can still fill like the others if you want.

Place your millefeuille with vanilla cream and organic Bio Red Delicious apples from Val Venosta in the fridge for an hour before serving.

It is ideal to consume the millefeuille on the same day, as the puff pastry, although caramelized, starts absorbing the moisture of the cream and apples after a while, and will no longer be so crunchy.

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.

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