Summary

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

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Instructions

1. 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.
2. 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.
3. 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!
4. 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.