1 roll filo pastry
4 Reineta apples

For the custard

1/2 l milk
125 g sugar
4 egg yolks
20 g cornflour
10 g flour

For the custard

Heat the milk with half the sugar. Mix the egg yolks with the remaining sugar, the cornflour, and the flour; pour the boiling milk over the mixture and put back over heat until thick.

For the apple

Cut the apples into quarters, with skin and seeds removed. Bake in the oven at high temperature until it becomes puree; add 150 g sugar and heat stirring. Set aside until creamy.

For the rolls

Spread the filo pastry and fill with custard. Fry in olive oil, and once golden, place on greaseproof paper.

Serve placing the roll over apple compote and dust with icing-sugar.