Daisy Terry served up delicious apple pastries with apple puree and creme patisserie on Saturday Kitchen.

The ingredients for the creme patisserie are: 325ml whole milk, 3 medium free-range egg yolks, 75g caster sugar, 22g cornflour, 30g cold unsalted butter, cut into cubes and pinch salt.

For the apple puree: cores and peels from 10 apples, 1 bay leaf, 3 green cardamom pods, 200g caster sugar and 3 lemons, juice only.

For the apple pastries: 320g ready-rolled puff pastry, caster sugar and 5 cooking apples, cored and sliced.

See dessert recipes in the book titled: Tasty Dessert available from Amazon now.