INGREDIENTS

500g ready puff pastry (removed from the fridge 20 minutes before)
2 tbs flour
18 pinches vanilla sugar
cinnamon
5 medium apples (cut in cubes)
1 egg (beaten)
1½ – 2 cups prepared & warm Polish vanilla pudding (budyn) or custard

EQUIPMENT

pastry brush
rolling pin

METHOD

Cut puff pastry in 9 square pieces, roll each piece on floured surface with rolling pin.
Place in the middle of each pastry handful of apples, 2 pinches of vanilla sugar and some cinnamon. Bring corners together and close the pastry.
At the end brush all wellingtons with beaten egg.
Place on lined with Teflon sheet baking tray and bake in preheated oven in 200°C (392°F) for about 20 minutes.

Serve hot topped with vanilla pudding/custard.