Start by making the vanilla cream. Whisk the egg yolks, sugar and cornflour in a bowl until fluffy. Bring the cream, vanilla sugar and syrup to the boil in a saucepan and pour over the egg mixture.
Pour the mixture back into the saucepan and bring to the boil while whisking constantly. Remove from the heat when the cream has thickened. Pour the cream into a bowl and add the butter a little at a time while whisking. Refrigerate.
Preheat the oven to 200 °C. Take the puff pastry sheets out of the freezer and place them on a tray to thaw.
Prepare the apple filling. Wash, peel and core the apples and chop them into small pieces. Melt the butter in a frying pan and add the applies, brown sugar, cinnamon and a pinch of salt. Stir and fry for about 2 minutes. Set aside to cool.
Add 1 tbsp vanilla cream on one side of the puff pastry sheet. Then add 1 tbsp apple filling on top. Fold the other side over the fillings and pinch the edges together with a fork.
Whisk the egg white and brush over the pies. Sprinkle with cane sugar. Bake in the lower part of the oven for 10-12 minutes.
Serve the pies once they have cooled slightly.
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