Ingredients
- 1 package pastry dough sheets
- 4 apples
- 50 g Lurpak cow milk butter
- 50 g brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon cornstarch
For brushing
- 1 medium egg
- 1 tablespoon water
Method
Peel the apples and cut them in pieces,about 2 cm thick.
Then, place the butter and brown sugarin a frying-pan over low heat, and stir constantly with a wooden spatula until homogenized.
Next, add the apples and the cinnamon, while stirring constantly. When the apples release their liquids, add the cornstarch and stir for about 1 minute, until the cornstarch completely dissolves.
When the apples are ready, remove from the stove and transfer to a plate in order to cool down.
In the meantime, equally cut the pastry dough sheets in 8-10 rectangular pieces. When you cut all the sheets, take one piece and place some of the apple filling in the center and lengthwise the pastry sheet. Leave a gap of about 1 cm all around the sheet. Afterwards, take the large side of the phyllo dough and fold it.
Then, press the edges all around the puff pastry sheet with a fork to close the apple pie. Line a baking pan with parchment paper and transfer the apple pie to it.
Follow the same process for the rest of the puff pastry pieces and when ready, make 2-3 scores on each apple pie using a sharp knife.
Afterwards, place the egg with a tablespoon of water in a bowl and whisk them together.Right afterbrush the apple pies with the eggwash. Optionally, springle brown sugar on each pie.
Bake in a preheated oven at 180 C fan for about 20 minutes until golden brown.
