Recipe

・Preparation
1. Drain the apples in syrup, cut them into 2 cm cubes and sauté them in a pan.
2. Add the caramelized milk to [1] and mix.
3. Chop the pistachios.
4. Thaw the dough from the frozen Danish sheet.
・Forming and baking
5. Fold the frozen Danish sheet into two triangles.
6. Make an incision with a knife 5 mm inward from the left and right sides, leaving 1 cm at the apex with the folded edge facing forward.
7. Open the folded dough.
8. Fold the right part of the 5 mm incision to the left.
9. Fold the left part of the left 5 mm to the right.
10. Let the dough rise until it has doubled in height. (Approximate temperature: 30℃ for 90 minutes or more)
11. Brush the surface of the dough with beaten egg
12. Spread the custard over center of the dough. (Approximate weight: 20g per piece)
13. Arrange the 〔2〕 custards on top of the custard. (Approximate weight: 50g per piece)
14. Bake in a preheated oven at 220℃ for about 14 minutes.
・Topping
15. After baking, brush the surface of the dough and apples with napage (immediately after baking). (If the napage is applied immediately after baking, it will reduce the stickiness.)
16. Place a pistachio in the center. （Place a pinch of pistachios in the center (approx. 1 pinch per piece).
17. Sprinkle both ends of the dough with powdered sugar using a tea strainer. (Cover the dough with a card to cover the areas that you do not want to be dusted.)