Millefeuille with spiced apple compote and vanilla custard

We love experimenting and combining different culinary traditions! 🙂 Today recipe comes from that, a puff spiced pastry composed of three discs and stuffed with vanilla custard and apple compote.

millefoglie mele speziate

This small cake will satisfy both your palate and your eyes, combining classic traditions of Italian-French puff pastry, with the constant of German food, the spices!

Once prepared remember to let it rest a couple of hours so that the scents can combine perfectly 😉 .

If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.


Millefeuille with spiced apple compote and vanilla custard

Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people
Difficulty Medium


For the discs

  • 2 packages of puff pastry of 230 g
  • cardamom
  • cinnamon
  • mace
  • ginger
  • all spice

For apple compote

  • 600 g of apples
  • 25 g of sugar
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon

For the vanilla custard

  • 250 ml of milk
  • 50 ml of cream
  • 3 eggs
  • 25 g of flour
  • 60 g of sugar
  • 1 vanilla pod


For the discs

  1. First, prepare the ground spices. One table spoon will be enough. Be careful not to overdo with mace and cardamom, because they have a really strong scent.
  2. Roll out the dough on the work surface, sprinkle with spices and cut out 18 circles, using a pastry cutter with a diameter of 10 cm.
  3. Bake at 180 °C for 12 minutes. Remember to prick the dough with a fork before baking to avoid it from puffing up 🙂 .

For apple compote

  1. Peel the apples, cut them into pieces and put them on the fire with a glass of water, sugar, honey and cinnamon.
  2. After about 45 minutes, puree them with a blender and cook for a few more minutes. You must obtain a thick and smooth compote.

For the vanilla custard

  1. Heat the milk with cream and vanilla.
  2. Beat the eggs with the sugar and the flour.
  3. Combine the two mixtures and bring to touch the boil, stirring constantly with a whisk.


  1. Take a first disc, spread it with vanilla custard using a pastry bag. We suggest you to start from the center and proceed to the edge with circular movements.
  2. Lay a second disc and spread with apples, still using the pastry bag in the same way.
  3. Cover with a third disc of dough and sprinkle with a little sugar icing.
  4. You can caramelize some apple slices and arrange them on top. To prepare them you need to caramelize about 50 grams of sugar in the pan, when it is ready, add in the apple slices. Remember to remove the fruit from sugar before it solidifies again 😉 .
  5. Alternatively, 50 g sugar caramelized in the pan and, using a spoon, create some decorative shapes on a piece of baking paper. Once cold, they come off easily and you can place them on top of the your dessert 🙂 .




To prepare an excellent caramel, just follow a few simple tips.

Heat in a pan 50 grams of caster sugar and let it darken gently. Remember NEVER to mix with any tool, to obtain a fluid and smooth caramel. You can gently shake the pan.

If you have a sugar thermometer, you can monitor the browning: the blond caramel is obtained from 155 °C to 165 °C, the brown from 166 °C to 175 °C. If you reach 180 °C, the caramel will burn and you’ll have to start again.

If you want some more news on All Spice, have a look at Banana bread with chocolate chunks; you’ll find it at the bottom of the recipe. If, however, you’re more interested in Cardamom, go to our trip to Annecy.

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