Salted Caramel, Apple and Pecan Pastry Stacks with Home-made Custard

Apple custard stack

Did someone say sweet treat? I looooove a yummy dessert, especially on weekends. I recently did a bit of experimenting with some puff pastry, salted caramel sauce, pecan nuts, apples and home-made custard. I will admit there are a few steps involved to create this little treasure but none of them are difficult, perfect for weekend kitchen adventures.  As far as the Salted caramel sauce goes you can make it the week before if you want to save time when assembling the stack (you will have leftovers), I will just say this caramel sauce is the BOMB!!! We have just finished off the first batch I made 2 weeks ago and I’m now thinking there needs to be a constant batch of it in the fridge. If you don’t feel like making the custard just go with a store bought option and you’ll have yourself a dessert looking similar to this one. I always have a tin of pie apples in the pantry, they never go astray and make desserts like apple pie, apple crumble, apple turnovers and apple stacks like this one a lot quicker to make but again its totally up to you, if you want to be really fancy you can make your own.

Let’s begin………

Your Shopping List (I thought it would be easier to list all ingredients here and then I will list them individually for each component of the stack.

1 cup + 3 tablespoons sugar

3/4 cup cream

3 1/2 tablespoons butter

1 teaspoon ground sea salt flakes

2 eggs

3 tablespoons cornflour

3 cups milk

1 teaspoon vanilla

2 sheets ready made puff pastry.

Ground Cinnamon for sprinkling

Brown sugar for sprinkling

1 Egg whisked (this is your egg wash)

400g tin of pie apples

70g of chopped pecan nuts

 

Salted Caramel Sauce (makes about 1 ½ cups)

storing

You will need:

1 cup sugar

1/4 cup water

3/4 cup cream (I used thickened cream)

3 1/2 tablespoons butter

1 teaspoon ground sea salt flakes,

 

Method

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring (I pick the pan up every now and then to swirl around the pan.

boiling sugar, water

Boil until the syrup is a deep amber color, about 6 to 8 minutes ( it will just depend on the heat you are working with, keep a very close eye on the syrup, once it starts to get that amber colour I remove it from the heat) I didn’t get to photograph this step as I was too busy making sure the syrup didn’t burn.

Carefully and gradually whisk in the cream (tip: I heat the cream in microwave until it is just warm, making it much easier to combine with the syrup). The mixture will bubble so just be careful.

Stir in the butter, and salt.

adding butter after cream

Transfer the caramel to a dish and cool.

storing

Store in an airtight container or preserving jar in the fridge for up to 2 weeks.

 

Home-made Custard

Custard ingredients

You will need:

2 eggs

3 tablespoons cornflour

3 cups milk

3 tablespoons sugar (you may prefer extra depending on your taste)

1 teaspoon vanilla

Method

1 Whisk eggs, cornflour and milk together in a saucepan until smooth.

whisk 1

whisk 2

2 Continue whisking on stove top until custard becomes thick and creamy, custard will coat the back of a spoon when it’s done.

3 Remove from heat, then whisk in sugar and vanilla.

coating back of spoon

 

Pastry Rounds

puffed rounds

You will need:

2 sheets ready made puff pastry, defrosted.

Ground Cinnamon for sprinkling

Brown sugar for sprinkling

1 Egg whisked (this is your egg wash)

Method

1. Pre-heat oven to 200C

2. Using a round cookie or scone cutter  with an approx diameter of 7-8cm ( a glass with a fine edge will do) cut the rounds of pastry. You should get about 16-18 rounds in total.

cutting the rounds

3. Place onto a baking paper lined tray

Place on a lined tray

4. Brush  pastry rounds with prepared egg wash.

egg wash

5. Sprinkle with brown sugar and cinnamon.

sprinkle brn sugar and cinnamon

6. Place another sheet of baking paper over the top pastry rounds.

extra sheet baking paper

7. Weight down by sitting a couple of baking trays across the top and place in oven to bake for about 10 minutes or until pastry is lightly golden and puffed.

Depending on how many serves you are making any leftover rounds can be stored in an airtight container for 2-3 days as can the pie apples (you’ll see them next). The homemade custard I would only keep in the fridge for 24 hours just to be safe. The salted caramel will keep for up  to 2 weeks in an airtight container in the fridge (it will become your best friend in the fridge!!).

weight down

 

puffed rounds

8. Spread 70g of chopped pecan nuts over a baking paper lined tray and sprinkle some salt over the top. Lightly roast in an oven for 5 mins at 180C.

roast pecans in oven

9. Open your 400g tin of pie apples and place in a small saucepan.

tinned pie apples

10. Heat gently over low heat until apples just start to simmer and are hot.

heat in saucepan

11. Now let the fun begin!!

Start to assemble your pastry stack. You will need 3 pastry rounds for each stack. Place a pastry round on your serving plate followed by a dessertspoon full of apple, sprinkle with some pecans drizzle with warmed caramel sauce and pour a little custard over the top. Place another Pastry round on top and repeat the process.

assemble

12. Finish off with your 3rd pastry round on top and drizzle with custard, caramel sauce and sprinkle over some more pecans.

Apple custard stack

Or alternatively serve the custard on the side and you’ll end up with this (pictured below). It’s really something you can assemble however you like. If your like me while your doing the assembling you’ll have a separate serve of that salted caramel sauce (yes I’m addicted) on the side taste testing (can I get away with calling it that?) while you create.

custard on the side

VOILA!!!! You are done and ready to enjoy!

Sadly it only looks pretty until you touch it with your spoon or fork, I recommend both! The good news is your taste buds will be dancing!

If you don’t have time for the whole stack adventure just do yourself one favour and make the Salted Caramel Sauce, you’ll thank yourself for it and so will everyone else!! Add some store bought waffles and ice-cream  and bang dessert is done. May I recommend making a double batch of the sauce!!

Are you a Chocolate, Caramel or Strawberry sauce lover?….. I don’t need to tell you mine, I will add that Chocolate sauce comes a close second!!

For now my lovelies it’s almost off to work time for me, I’m doing a waitressing shift tonight with the fantastic Savoir Fare team.

Stay tuned for my upcoming post  ‘Uggboot fiasco’s’ and then for a recipe using Beef Cheeks!

In the meantime if you are looking for some dinner options take a peek at my posts ‘Oven baked risotto’, ‘Beef Daube’ or ‘Easy Creamy Thai Chicken Curry’.

Until then……

Zamamabakes.

 

(Visited 488 times, 1 visits today)

Apple custard stack

Did someone say sweet treat? I looooove a yummy dessert, especially on weekends. I recently did a bit of experimenting with some puff pastry, salted caramel sauce, pecan nuts, apples and home-made custard. I will admit there are a few steps involved to create this little treasure but none of them are difficult, perfect for weekend kitchen adventures.  As far as the Salted caramel sauce goes you can make it the week before if you want to save time when assembling the stack (you will have leftovers), I will just say this caramel sauce is the BOMB!!! We have just finished off the first batch I made 2 weeks ago and I’m now thinking there needs to be a constant batch of it in the fridge. If you don’t feel like making the custard just go with a store bought option and you’ll have yourself a dessert looking similar to this one. I always have a tin of pie apples in the pantry, they never go astray and make desserts like apple pie, apple crumble, apple turnovers and apple stacks like this one a lot quicker to make but again its totally up to you, if you want to be really fancy you can make your own.

Let’s begin………

Your Shopping List (I thought it would be easier to list all ingredients here and then I will list them individually for each component of the stack.

1 cup + 3 tablespoons sugar

3/4 cup cream

3 1/2 tablespoons butter

1 teaspoon ground sea salt flakes

2 eggs

3 tablespoons cornflour

3 cups milk

1 teaspoon vanilla

2 sheets ready made puff pastry.

Ground Cinnamon for sprinkling

Brown sugar for sprinkling

1 Egg whisked (this is your egg wash)

400g tin of pie apples

70g of chopped pecan nuts

 

Salted Caramel Sauce (makes about 1 ½ cups)

storing

You will need:

1 cup sugar

1/4 cup water

3/4 cup cream (I used thickened cream)

3 1/2 tablespoons butter

1 teaspoon ground sea salt flakes,

 

Method

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring (I pick the pan up every now and then to swirl around the pan.

boiling sugar, water

Boil until the syrup is a deep amber color, about 6 to 8 minutes ( it will just depend on the heat you are working with, keep a very close eye on the syrup, once it starts to get that amber colour I remove it from the heat) I didn’t get to photograph this step as I was too busy making sure the syrup didn’t burn.

Carefully and gradually whisk in the cream (tip: I heat the cream in microwave until it is just warm, making it much easier to combine with the syrup). The mixture will bubble so just be careful.

Stir in the butter, and salt.

adding butter after cream

Transfer the caramel to a dish and cool.

storing

Store in an airtight container or preserving jar in the fridge for up to 2 weeks.

 

Home-made Custard

Custard ingredients

You will need:

2 eggs

3 tablespoons cornflour

3 cups milk

3 tablespoons sugar (you may prefer extra depending on your taste)

1 teaspoon vanilla

Method

1 Whisk eggs, cornflour and milk together in a saucepan until smooth.

whisk 1

whisk 2

2 Continue whisking on stove top until custard becomes thick and creamy, custard will coat the back of a spoon when it’s done.

3 Remove from heat, then whisk in sugar and vanilla.

coating back of spoon

 

Pastry Rounds

puffed rounds

You will need:

2 sheets ready made puff pastry, defrosted.

Ground Cinnamon for sprinkling

Brown sugar for sprinkling

1 Egg whisked (this is your egg wash)

Method

1. Pre-heat oven to 200C

2. Using a round cookie or scone cutter  with an approx diameter of 7-8cm ( a glass with a fine edge will do) cut the rounds of pastry. You should get about 16-18 rounds in total.

cutting the rounds

3. Place onto a baking paper lined tray

Place on a lined tray

4. Brush  pastry rounds with prepared egg wash.

egg wash

5. Sprinkle with brown sugar and cinnamon.

sprinkle brn sugar and cinnamon

6. Place another sheet of baking paper over the top pastry rounds.

extra sheet baking paper

7. Weight down by sitting a couple of baking trays across the top and place in oven to bake for about 10 minutes or until pastry is lightly golden and puffed.

Depending on how many serves you are making any leftover rounds can be stored in an airtight container for 2-3 days as can the pie apples (you’ll see them next). The homemade custard I would only keep in the fridge for 24 hours just to be safe. The salted caramel will keep for up  to 2 weeks in an airtight container in the fridge (it will become your best friend in the fridge!!).

weight down

 

puffed rounds

8. Spread 70g of chopped pecan nuts over a baking paper lined tray and sprinkle some salt over the top. Lightly roast in an oven for 5 mins at 180C.

roast pecans in oven

9. Open your 400g tin of pie apples and place in a small saucepan.

tinned pie apples

10. Heat gently over low heat until apples just start to simmer and are hot.

heat in saucepan

11. Now let the fun begin!!

Start to assemble your pastry stack. You will need 3 pastry rounds for each stack. Place a pastry round on your serving plate followed by a dessertspoon full of apple, sprinkle with some pecans drizzle with warmed caramel sauce and pour a little custard over the top. Place another Pastry round on top and repeat the process.

assemble

12. Finish off with your 3rd pastry round on top and drizzle with custard, caramel sauce and sprinkle over some more pecans.

Apple custard stack

Or alternatively serve the custard on the side and you’ll end up with this (pictured below). It’s really something you can assemble however you like. If your like me while your doing the assembling you’ll have a separate serve of that salted caramel sauce (yes I’m addicted) on the side taste testing (can I get away with calling it that?) while you create.

custard on the side

VOILA!!!! You are done and ready to enjoy!

Sadly it only looks pretty until you touch it with your spoon or fork, I recommend both! The good news is your taste buds will be dancing!

If you don’t have time for the whole stack adventure just do yourself one favour and make the Salted Caramel Sauce, you’ll thank yourself for it and so will everyone else!! Add some store bought waffles and ice-cream  and bang dessert is done. May I recommend making a double batch of the sauce!!

Are you a Chocolate, Caramel or Strawberry sauce lover?….. I don’t need to tell you mine, I will add that Chocolate sauce comes a close second!!

For now my lovelies it’s almost off to work time for me, I’m doing a waitressing shift tonight with the fantastic Savoir Fare team.

Stay tuned for my upcoming post  ‘Uggboot fiasco’s’ and then for a recipe using Beef Cheeks!

In the meantime if you are looking for some dinner options take a peek at my posts ‘Oven baked risotto’, ‘Beef Daube’ or ‘Easy Creamy Thai Chicken Curry’.

Until then……

Zamamabakes.

 

(Visited 488 times, 1 visits today)

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3 Comments on “Salted Caramel, Apple and Pecan Pastry Stacks with Home-made Custard

  1. Kaileen Casey

    This is a fabulous recipe to have on file, as it have those ingredients in the pantry! Thanx Dannielle

    Reply
    1. Dannielle

      Just be sure to give that salted caramel sauce a whirl if nothing else Kaileen.

      Reply
  2. Pingback: Salted Caramel, Chocolate Chip Crumble Slice - zamamabakes.com zamamabakes.com

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