Apple Pie, Flat Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ point puff pastry, frozen
- Flour, for dusting
- 2 tablespoon jelly (apple jelly)
- 3 apples (Boskop) evenly sized, tart
- 4 tablespoon lemon juice
- 3 tablespoon sugar
- 2 tablespoon butter
- 0.5 teaspoon ½ cinnamon, ground
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry sheets side by side (approx. 20 minutes), then stack them on top of each other and roll them out on the floured work surface to a thickness of about 4 mm.
- Line the bottom of the 26 cm springform pan with baking paper. Cut the dough sheets to round and place them on top, pulling up a very small edge with your fingers.
- Brush the dough evenly with the apple jelly. Peel and quarter the tart apples, remove the core and cut the quarters again into 5-6 evenly narrow wedges and immediately turn them in lemon juice. Then lay out the apple slices on the dough base like a roof tile from the outside in. Work evenly!
- Spread the sugar, butter in flakes and cinnamon on the apples. Bake the cake in the oven preheated to 220 ° for about 35 minutes. The base should be crispy and the apples should be soft and shiny golden brown.
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