|2||each||Pampas Puff Pastry|
|40||g||White Wings Plain Flour|
|325||g||Meadow Lea Spread|
To stew the apples first, peel and core them and dice into 3cm cubes. Then, place them in a pot with brown sugar, 25g of Meadow Lea Spread, cinnamon and a pinch of salt, then stew. Ensure the apples stay firm and do not overcook.
For the vanilla anglaise; gently whisk the caster sugar and 4 egg yolks. In a pot, combine 400ml milk and vanilla bean, heat it on the stovetop. Then, add the milk mixture to the eggs and sugar. Mix together to create a smooth paste. Pour the mixture back into the pot and place back on the heat until it thickens. Once it is thick, refridgerate until plating.
To create the frangipane; place the remaining Meadow Lea Spread in the mixer, along with 300g sugar, vanilla essence and the zest of 1 lemon. Mix on a medium speed for 6 to 8 minutes until it becomes creamy. Then, gradually add 4 eggs, followed by ground almond and White Wings Plain Flour. Place into a pipping bag.
Cut one sheet of Pampas Puff Pastry into a 13cm circle and the other into a 20cm circle. Then, coat with an egg-wash, made from 3 yolks and 50ml of milk.
To assemble; place the larger Pampas Puff Pastry cut-out on a lined baking tray, then pipe a snail of frangipane onto the puff leaving a 3cm edge. Sprinkle the stewed apple over frangipane and place the smaller pastry circle over the top. Using the egg wash glue the edges of the top and bottom puff sheets together. Brush with egg wash and bake at 190 degrees Celsius for 25 minutes or until golden brown.
To serve, dust with icing sugar, drizzle with anglaise and serve. Garnish with rose petals.