Puff pastry apple flat cake

Name: Puff pastry apple flat cake
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 1 pack of (450 g) Frozen puff pastry (10 square plates); 200 g Marzipan raw mass; 300 g Fresh cream; 4 Apples; 3 TABLESPOONS Lemon juice; 150 g Apple Jelly; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

1 pack of (450 g) Frozen puff pastry (10 square plates)
200 g Marzipan raw mass
300 g Fresh cream
4 Apples
3 TABLESPOONS Lemon juice
150 g Apple Jelly
baking paper

Directions

1
Place the dough sheets apart and let them thaw at room temperature for about 10 minutes. Roughly grate the marzipan on a kitchen grater. Mix until smooth with the whisk of the hand mixer, gradually adding crème fraîche. Wash apples, grate dry and remove seeds. Slice into thin slices and sprinkle with lemon juice
2
Cut off the corners of each pastry sheet, press the sheets slightly oval. Spread on 2 baking trays lined with baking paper. Spread the marzipan mixture on the dough pieces and spread. Spread apple rings on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) one after the other for 20-25 minutes. Warm the jelly slightly and spread on the flat cakes while still hot. Allow to cool down