Peel the apples, cut into small cubes and place in a pan. Add the sugar, apple juice and cinnamon and sauté the apples in it. Simmer until the apple juice thickens slightly, then remove the pan from the heat.
A pie pan is best for this cake, but it can also be made with an ordinary springform pan:
The shape serves as a template because you need two puff pastry circles, the base and the lid. You put the form on a piece of dough and run around it with a knife. Now place the bottom in the greased dish. From the rest of the dough, about 3-4 3 cm wide strips are cut, they serve as a border. Spread the edges of the dough a little so that the pieces of dough are connected. Pour in the apple mixture and fold in any protruding edge. Place the second circle of dough on top as a lid.
To decorate, cut 1 cm wide strips from the remaining puff pastry and place them on the lid as a grid, as with the Linzertorte.
Bake in the preheated oven at 200 ° C for 20-25 minutes on the middle rack.
Mix the icing sugar with a little water to a thick icing and cover the cooled cake with it.
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