Summary

Ingredients

• 1 point puff pastry, (Tk)
• 750 g apples (Boskoop, Elstar, Cox Orane)
• 1 large egg (s)
• 100 g powdered suar
• 1 vanilla pod (s), which the pulp (alternatively packet bourbon vanilla sugar)
• some cinnamon, (optional)
• 125 g whipped cream
• 50 g flour

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Instructions

1. Thaw the puff pastry. Rinse a 26 cm diameter pie with cold water. Roll out the puff pastry to the size of a mold, place in the mold and prick with a fork.
2. Quarter and core the peeled apples, cut into thick slices and spread on the dough. Pre-bake the cake at 180 ° C for 10 minutes.
3. In the meantime, whip up the other ingredients into a thick cream and pour over the pre-baked cake. Bake for another 20 to 25 minutes, until the surface is a nice light brown color.
4. It is best to enjoy lukewarm with cream or vanilla ice cream.
5. Tip:
6. If you want a finer puff pastry base, you should roll out the puff pastry into several very thin bases. Lay the bases on top of each other in the pie pan, brushing each base (except the top one) with melted butter.