|2 rolls of puff pastry|
|4 ripe apples|
|1 egg yolk|
|Cut each sheet of puff pastry into 8 equal rectangles. Brush 8 of the rectangles with a little water and place another rectangle on top of each one. Cover the original baking tray with baking parchment and place the pastry rectangles on it.|
|Peel, quarter and de-seed the apples, then cut the quarters into slices. Arrange the slices of apple on the top of the puff pastry in an overlapping fashion leaving a 1 cm border from the edge.|
|Brush the puff pastry with the egg yolk.|
|Start the recipe. Appliance preheats. Put the original baking tray into the preheated cooking space at level 2 (levels 1 and 3 if two trays are being used). Press OK to continue. Hot air 200 °C, 15 minutes.|
- The advantage to using ripe apples is that they become soft after only a short baking time. You can also use other fruit.
- After baking, dust the apple pastries with cinnamon or icing sugar or brush with apricot jam.
Original baking tray
|2||rolls of puff pastry|
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