Caramelized Apple Mille-Feuille with Sunflower Praline, Vanilla Oat Crème and Cider Syrup

01

Ingredients

• 1 sheet (250 g) vegan puff pastry, thawed according to package directions
• 2 tablespoons granulated sugar, for the pastry
• 3 medium crisp apples (about 500 g), peeled, cored and sliced 3 mm thick
• 2 tablespoons vegan butter
• 1/4 cup pure maple syrup
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1 cup unfiltered apple cider
• 1/3 cup raw hulled sunflower seeds
• 1/4 cup granulated sugar, for the praline
• 1 tablespoon water
• 3/4 cup chilled vegan oat whipping cream
• 1 tablespoon icing sugar
• 1 teaspoon alcohol-free vanilla extract
• 1 teaspoon finely grated lemon zest
• 12 small mint leaves, for garnish

02

Prepare the dish

1. Heat the oven to 200°C (400°F). Line two baking sheets with parchment. Unfold the puff pastry and trim it into twelve equal rectangles, about 4 x 10 cm each.
2. Arrange the pastry rectangles on one prepared sheet, prick them all over with a fork and sprinkle evenly with 2 tablespoons granulated sugar. Cover with a second sheet of parchment and set the second baking sheet on top to keep the layers flat.
3. Bake the weighted pastry for 18 minutes. Remove the top baking sheet and parchment, then bake uncovered for 5 to 7 minutes more, until deeply golden and crisp. Transfer to a rack and cool completely.
4. Pour the apple cider into a small saucepan. Simmer over medium heat for 15 to 18 minutes, until reduced to about 1/4 cup and syrupy enough to coat a spoon. Set aside to cool.
5. Toast the sunflower seeds in a dry skillet over medium heat for 3 to 4 minutes, then transfer them to a plate. Add 1/4 cup sugar and 1 tablespoon water to the skillet. Cook without stirring until amber, swirl in the seeds, then immediately spread the mixture thinly on parchment. Cool until hard and chop into a coarse praline.
6. Melt the vegan butter in a wide skillet over medium-high heat. Add the apples, maple syrup, lemon juice, cinnamon and salt. Cook for 8 to 10 minutes, turning gently, until the slices are tender, glossy and lightly caramelized but still hold their shape. Cool for 10 minutes.
7. Whip the chilled oat cream with the icing sugar, vanilla and lemon zest until it holds soft peaks. Keep refrigerated until assembly.
8. Just before serving, reserve four especially even pastry rectangles for the tops. Pipe or spoon oat crème onto four pastry bases, add a neat overlapping layer of apple, then repeat with a second pastry rectangle, crème and apple. Cap each stack with a reserved pastry top.