Caramel Apple Millefeuille Recipe

Name: Caramel Apple Millefeuille
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 4
Cuisine: Korean
Ingredients: 130g Sugar; 25g Water; 20g Hot water; 5 Apples; 40g Sugar; 1g Salt; 10g Cornstarch; 1g Cinnamon powder

Cooking TreePublished: 2023-08-28 Updated: 2023-08-2903.9K views

Cooking Tree is serving you a delectable recipe for Caramel Apple Millefeuille, and we’ll show you how to prepare it from scratch.

This is a hearty dessert made with layers of thin apples.
It’s a great dessert to make when you have too many apples to handle, or when you have some that don’t taste good.

It contains more apples than you think ^^.
If you don’t want to stack them one on top of the other like I did, you can make them flat, pressing them down tightly.

I wanted to make it look a little prettier, so I put a lot of effort into it, but it was time consuming.
It has a light cinnamon flavor and caramel flavor, so it is sweet and good to eat cool~.

Enjoy the video~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Caramel Apple Millefeuille

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Rating: 5.0/5
( 54 voted )

Serves: 4 Prep Time: 35 Minutes Cooking Time: 50 Minutes 50 Minutes Nutrition facts: 120 calories 19 grams fat

Ingredients

130g Sugar

25g Water

20g Hot water

5 Apples

40g Sugar

1g Salt

10g Cornstarch

1g Cinnamon powder

Instructions

Make the caramel

Combine the sugar and water in a saucepan and bring to a boil over medium-low heat until brown.

Remove the saucepan from the heat, add very hot water, and cover with a lid.

Mix well and pour into the mold, making sure to coat all sides.

Add the sugar, salt, cornstarch, and cinnamon powder and mix to coat evenly.

Cut the apples, remove the core and seeds, and slice them into thin slices with a paring knife.

Arrange the apples in two layers in the mold and sprinkle with the powdered sugar.

Repeat to continue stacking the apples, dusting each layer about once.

Dust the top with flour and bake in a 180-degree oven for about 50 minutes.

Once baked, allow to cool at room temperature and then chill in the refrigerator overnight.
10 Serve with custard cream or whipped cream.

Notes

- Mold size : 24cm x 6.5cm

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