Juicy cooked apples in puff pastry.
No. of servings
1 h. 30 min.
|vanilla pudding - powder||2.5||oz||74||grams|
Wash small apples, cut them into quarters, core them and cut into halfmoons. Do not peel them. Put them in a bowl, pour in sugar, ground cinnamon, citric acid and pour water in.
Bring to boil and cook covered 15 minutes while stirring occasionally. Cool them in the water bath, in cold water.
puff pastry 1.1 lb (500 g)
Split the puff pastry in halves and use a rolling pin to spread each half until thin.
Mix pudding powder in water and add it to the cool apples.
Line the baking tin (42x32cm) with parchment paper. Place in one pastry and spread it to reach the edges. Pour in apple filling.
Cover it with the second pastry and prick with fork.
Brush the surface with beaten egg and sprinkle with sunflower seeds (chopped walnuts, etc.).
Bake in preheated oven for 20 minutes at 390°F (200°C), then turn on the heat and bake for 5 more minutes at 435°F (225°C).
Sprinkle the cool cake with sifted powdered sugar and cut into squares.