ingredients:
2 rolls of puff pastry4 to 5 Grany smith apples1 / 2 lemon juice20 g butter1 / 2 vanilla pod or 2 sachets of vanilla sugar2 to 3 tablespoons caster sugar3 cans almond powder1 egg + 1 pinch of salt for gildingsmall pearl sugarlime lime (optional)
Preparation:
Peel the apples, remove the stalks and cut into small cubes, place in a bowl with lemon juice and mix well.
Melt the butter in a frying pan over medium heat, add the apples and sugar, cook for 10 minutes, stirring occasionally.
When apples are cooked, discard on a plate and let cool for 10 minutes.
Then put the apples on a cutting board and with a big knife, chop the apples, it is necessary that the consistency is between the compote and small pieces, to have lamb's lettuce.
Unroll the first roll of puff pastry. Spread applesauce, leaving a 1 cm edge for soldering.
Sprinkle with almond powder.
Brush the edge with a little water with a kitchen brush.
Carefully cover with the second roll of puff pastry.
Preheat your oven to 200 ° C.
Place a round container of +/- 8 to 10 cm in the center of the dough by pressing lightly.
With a sharp knife, start cutting in 4, then each part in 2 and then once in 2.
Twist each part 3 times and press the end, for the next one twist it in the other direction and so on.
Brush the beaten egg dough with a pinch of salt.
Transfer the pie to a baking sheet.
Sprinkle the place covered with beaten egg with small pearl sugar and bake for 20 to 25 minutes, until the pie is well inflated and golden.
Take the pie out of the oven and let cool for about 10 minutes before moving and serving.
