Apple Millefeuille


  • ¾ cup sugar
  • 2 cups cold water
  • 8 to 10 apples, peeled and cored, ideally firm green or red
  • 3 tbsp light brown sugar
  • Walnuts, for garnishing
  • Put the sugar and water in a medium frying pan. Cook, without stirring, until you have a blond caramel. Pour the caramel into an 8” x 4” (20 × 10 cm) rectangular mold (see Note), spreading it out over the bottom and up the sides of the mold.
  • Using a mandoline, cut very thin slices of apples (you could also do it with a knife, making sure that the slices are thin and as even as possible). Put the slices in the mold, trying to fill the spaces very well and sprinkling with light brown sugar between some layers. You should fill the mold to a little over its capacity, since the apples will shrink when they cook.
  • Cover the mold with aluminum foil, lightly greased on the side that touches the apples. It is necessary that the foil covers the top and part of the side, but not all, since while cooking, the apples will release liquid into the pot.
  • In the Instant Pot® bowl, add 2 cups of cold water, insert the rack and place mold on top.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, on pressure level High, and set time to 30 Minutes.
  • When done cooking, press Cancel and let the steam release naturally for 10 Minutes. Once this time is up, turn the steam release valve to Venting. Once all the pressure has been released, open the lid and remove the rack with the pan. Insert a knife into the middle of the dessert to make sure the apples are soft, otherwise cook for an additional 5 minutes.
  • Once ready, let cool and then refrigerate for at least 4 hours.
  • To serve, run the bottom of the pan under hot water (on the outside), then loosen the sides of the mold with a knife and turn over onto a plate. Serve garnished with nuts.
Previous Next