- sheet of frozen puff pastry - 1 Piece
- flour for the surface - - Pinch
- big egg - 1 piece
- apple puree - 1/2 cup
- apple - 3 pieces (peeled and cut into thin wedges)
- butter - 2 items. spoons
- sugar - 2 items. spoons
- apricot jam - 2 st. spoons
- water - 1 st. a spoon
On a lightly floured surface roll out a puff pastry rectangle 35-40 cm. Cut 2,5-centimeter stripes on each side. Lubricate the edges with a beaten egg and lay the trimmed edges along the edges. Stitch the dough with a fork all over, put on a baking sheet and put in the refrigerator for 30 minutes. Preheat the oven to 200 degrees. Put the apple sauce on the middle of the dough, smooth with a spatula. Arrange slices of apples to overlap each other. Mellow the apples with melted butter. Lubricate the edges with a beaten egg and sprinkle the whole surface with sugar. The cake can be frozen for up to 3 days. Bake for about 20 minutes. Reduce the heat to 190 degrees and bake until the dough turns golden brown, and the apples are caramel, from 25 to 30 minutes. Put on the grate and allow to cool for 10 minutes. Heat the apricot jam and 1 tablespoon of water in a medium saucepan over medium heat. Pour the mixture over the top of the pie. If desired, sprinkle with confectionery sugar and cut into squares. Serve the cake warm with whipped cream at will.
Servings: 9-12