- 1 can of sweetened condensed milk
- 6 brick sheets
- 3 pink lady apples (but you can also take any apple of your choice)
- 30g of butter + 20g of melted butter for the nems
- 2 packets of vanilla sugar (if you do not have vanilla sugar put 15g of sugar and half teaspoon of vanilla extract)
We start by making the milk jam. Put the box of sweetened condensed milk in a pressure cooker and cover with water. Close the pressure cooker and cook over high heat until the first whistle. Then reduce the heat and cook for 30 minutes. Remove from the fire and leave for 20 minutes. Open the pressure cooker, remove the box of condensed milk being careful not to burn yourself and allow to cool completely before opening the box. If you do not have a pressure cooker you can do it in a pot. As soon as the water begins to boil reduce the heat and cook covered for an hour by monitoring the water level.
Peel the apples and remove the seeds. Cut into small cube. Heat a skillet over medium heat and add the butter. As soon as the butter begins to froth, add the apple pieces and sauté. Add the vanilla sugar, mix and let simmer for 10 minutes, stirring occasionally. Remove from the fire and reserve.
Preheat the oven at 180 °.
Cut the sheets of brick in 2 and butter with a pastry brush. Take a tablespoon of cooked apple and lay them on the wide part of the brick sheet, leaving space at the edge. Add a teaspoon of milk jam on the apples, then fold both sides on the middle, then take the wide base and roll the sheet of brick to make a nem.
Repeat the same operation for the rest of brick sheets as well as the apples and the remaining milk jam. And if you still have milk jam you can keep it in the fridge for a few weeks without any problem if you can resist till then…
Cook the nems on a bakery platter in the oven for 15 minutes, let stand for 5-10 minutes then enjoy lukewarm.