Apple Millefoglie with Lemon Oil

Millefoglie with apples and lemon oil

Millefoglie is a delicious dessert that pleases the eyes and the palate. We present it to you in the revisited version by Chef Barbara D'Allargine, of Antica Hosteria Tre Ville who together with her family participated and won the last edition of Family Food Fight Italia.

A dessert made with fruit and cream, which falls into the category of desserts without butter, to make us feel less guilty.

Millefoglie alle mele con olio al limone

Ingredients

Per la pasta brisé all'olio

200 g farina
60 g di acqua
50 g di olio al limone
10 g di zucchero
1 pizzico di sale

Per la farcitura

4 mele
80 g di zucchero
10 g di rum
30 g di uvetta
30 g di mandorle
1 cucchiaio di olio al limone

Per la crema inglese

200 g di panna
50 g di tuorlo d'uovo
40 g di zucchero
buccia di limone grattugiata

Procedure

PREPARATION

Start by preparing the lemon oil shortcrust pastry, kneading all the ingredients together. Form a ball and let it rest in the fridge for an hour, wrapped in cling film.

Roll out the pastry into a thin sheet of about 1 millimetre, form 10 x 10 squares and cook in a static oven at 170 degrees for about 10 minutes, until golden.

Meanwhile, peel the apples and cut them into cubes. Add the sugar, rum, lemon oil, almonds and raisins and cook in the microwave or in a non-stick pan for 4/5 minutes.

To prepare the custard, we start by heating the cream. Mix the egg yolks and sugar, add the boiling cream and bring to 82 degrees.

We are ready to compose our dessert. Place on a serving plate alternating a sheet of pastry, a spoonful of cream, the apple filling. Continue with pastry, cream, apples and finish with a sheet of pastry. Decorate with icing sugar and serve.

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