Preparation time: about 20 minutes.
Ingredients (for 4 puff pastry pocket)
- 1 Rispo deep frozen puff pastry uncooked or Passione Pronta
- 2 apples pippin, or golden delicious or royal
- 2 tablespoons of sugar or brown sugar
- 4 tablespoons of apricot jam
- 1 egg
- lemon juice
How to prepare
Cut the apple in thin slices, put them in a bowl with the Lemon juice to avoid blackening. Split the puff pastry in half , spread the pastry to about 4 mm in thickness and make 4 rectangles; slightly slice the puff pastry with the knife to about one centimetre from the edge. Place 1 tablespoon of Apricots jam on each rectangle, place 6/7 slices of apple, slightly crossed; powder them with sugar. Then, in a separate bowl, mix the yolk with a drop of milk and Brush the edge of the pastry. Place the sfogliatine on a baking tray with some parchment paper and let it cook in a preheated oven at 190/200°C for about 15 minutes. Serve warm or cold. Enjoy your meal!