Apple Parcels (Royal Caribbean)

2 egg yolks

¼ cup (60 g) sugar

1 cup (250 ml) milk

1 vanilla pod, split lengthwise

2 cups (465 g) all-purpose flour

1 (5 g) teaspoon salt

½ pound (250 g) unsalted butter, cold, cut in large chunks

⅓ cup (90 ml) water

2 cups (465 g) all-purpose flour

1 (5 g) teaspoon salt

½ pound (250 g) unsalted butter, cold, cut in large chunks

⅓ cup (90 ml) water

Powdered sugar

½ pound (250 g) almond paste, purchased

3 green apples, peeled, cored and halved

2 tablespoons (30 g) sugar

1 teaspoon (5 g) cinnamon powder

1 egg yolk, beaten with 1 teaspoon (5 ml) water

Preheat oven to 390°F or 200°C.

To make dough, combine flour, salt and butter and gradually add enough water to hold the dough together.

Transfer dough on a lightly floured surface and roll into a rectangle shape of about 8 x 12-inches (20 x 30 cm).

Starting with the closest short end, fold dough into thirds as you would a letter.

Rotate the dough so the open side is at your right.

Repeat the same procedure once more.

Wrap dough in plastic wrap and chill for at least 1 hour.

Place dough on a lightly floured surface with the open side at your right.

Roll dough into a rectangle as before.

Bring the two short ends together to meet in the center of the dough, then fold the dough in half again toward you.

Rotate a ¼ turn, so the open side is again at your right.

Repeat the same procedure once more.

Wrap the dough and chill again for at least 1 hour.

Place dough on a lightly floured surface with the open side at your right, roll into a rectangle and divide in two.

Place first half on a baking sheet lined with greased parchment paper, spread with almond paste, top with halved apples and sprinkle with sugar and cinnamon.

Brush borders with egg mixture and place second sheet on top of filled pastry, lining up the edges.

And firmly press sides with your fingers.

Brush the top with egg mixture and cut a few slits to allow steam to escape while cooking.

Bake for 20 minutes or until pastry is golden brown.

Transfer on a wire rack and allow to cool.

Prepare crème anglaise by creaming egg yolks with sugar.

Bring milk and vanilla pods to a boil and slowly stir into egg mixture.

Gently simmer for about 10 minutes or until cream coats the back of a wooden spoon.

Do not allow sauce to boil.

Remove from heat, pour into a glass bowl and stir to cool. Discard vanilla pod, cover and refrigerate.

Serve parcel on a dessert plate garnished with crème anglaise and finish with a dusting of powdered sugar.