Ingredients
Quescrem Plus
1 sheet of butter puff pastry
25 g powdered sugar
1 tsp cinnamon
2 Golden apples
30 g sugar
25 g butter
Juice of 1/2 lemon
Tip
This preparation can be frozen for preservation, either raw or precooked.
Preparation
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Peel and cut the apples into wedges and add lemon juice. In a frying pan, put the butter and brown the apples, turn over and add the sugar. Allow to caramelize and set aside.
Mix Quescrem Plus with the powdered sugar and cinnamon and place in a piping bag with a smooth nozzle.
Cut the puff pastry into four strips. Two of approximately 10 x 15 cm and two others, a little narrower, of 8 x 15 cm.
On the base, place the Quescrem Plus mixture and on top of it, the apple segments and paint with beaten egg all around. On the other side, make a lattice on the other narrower puff pastry base and place it on top of the first one. Trim the excess and paint the whole lattice with egg.
Bake in a preheated oven at 180 ºC for approximately 40 minutes.
