First, cook the vanilla pudding. For this, heat the 500 ml of milk. Meanwhile, mix the custard powder with some of the milk and sugar. As soon as the milk boils, remove it from the heat. Add the pudding powder and let the whole thing boil again briefly on the stove. Let the pudding cool down a bit.
Now core the apples and hollow them out a bit. Leave the apples whole and only scrape out the inside from the top with a spoon, for example.
Then lay out the puff pastry slices on a baking tray covered with baking paper. Place an apple on top and fill with the pudding.
The pudding can also overflow a bit on top. Sprinkle some hazelnut brittle on top. Finally, ‘wrap’ the apple in the puff pastry, i.e. place the puff pastry over the apple and press together nicely at the edges. Put the whole thing in the preheated oven at 200°C for about 20-30 minutes. When the puff pastry is light brown, the whole thing is ready.
Tip: The recipe can of course be varied with cinnamon, marzipan or almonds.