Ingredients:
2 apples / sugar / 1 cinnamon stick/ butter 25g / 500g puff pastry / eggs for gilding 1 / 1 bean.
2 apples / sugar / 1 cinnamon stick/ butter 25g / 500g puff pastry / eggs for gilding 1 / 1 bean.
Progress:
Peel, remove seeds and dice the apples.
In a skillet, melt the butter, add the apples, sugar and cinnamon.
Let stew.
Allow the all to cool.
Peel, remove seeds and dice the apples.
In a skillet, melt the butter, add the apples, sugar and cinnamon.
Let stew.
Allow the all to cool.
Roll out the pastry to 3mm thick, make 2 discs
Put the first disk on a sheet covered with baking paper slightly moistened. Spread the sauce, leaving a 1cm edge and put the bean. It is very important to put the bean close to the edge, to reduce the risk of cutting it.
Beat the egg and with a brush, paint the edge, then glue the second disc on top of the first.
Support well all around the structure to properly glue the two disks.
Use the back of a paring knife, holding it at an angle, mark the edge; it is intended to help tighten the two disks together.
Use the beaten egg and the brush to golden the cake, be careful not to put too much gilding.
Then with the knife edge, make a grid. Be careful not to cross the lid.
Puncture the cake to prevent it explodes in the oven.
Let dry about 12 hours or overnight to relax the dough so as during the cooking the cake doesn't goes from round to oval.
Bake at 180 ° C for 15 min and then 10-15min at 170 ° C.
Right after taking it out of the oven, paint it with the syrup (boil sugar 90g and 60g of water) to give the cake the shiny look we all love.
Then with the knife edge, make a grid. Be careful not to cross the lid.
Puncture the cake to prevent it explodes in the oven.
Let dry about 12 hours or overnight to relax the dough so as during the cooking the cake doesn't goes from round to oval.
Bake at 180 ° C for 15 min and then 10-15min at 170 ° C.
Right after taking it out of the oven, paint it with the syrup (boil sugar 90g and 60g of water) to give the cake the shiny look we all love.
