Peel and cut the apples into wedges and cut them into wedges and add lemon juice. In a frying pan, put the butter and brown the apples, turn over and add the sugar, let caramelize and set aside.
Mix Quescrem Plus with the powdered sugar and cinnamon, put in a piping bag with a smooth nozzle.
Cut the puff pastry into two strips of approximately 10 x 15 cm. And two others a little narrower 8×15 approx.
Place the Quescrem Plus mixture on the base, and on top of it the apple segments and brush 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 brush the whole lattice with egg.
Bake in a preheated oven at 180º C for approximately 40 minutes.