Apple And Almond Puff
|Puff pastry||7 1⁄2 Ounce (212 Gram, 1 Package)|
|Dried apricots||4 Ounce, soaked overnight (100 Gram)|
|Cooking apples||1 Pound (450 Gram)|
|Brown sugar||1 1⁄2 Ounce (40 Gram)|
|Ground cloves||1⁄4 Teaspoon|
|Lemon rind||1⁄2 , grated|
|Egg||1 , lightly beaten (For Brushing)|
|Castor sugar||1 Tablespoon (For Sprinkling)|
|Ground almonds||4 Ounce (100 Gram)|
|Castor sugar||2 Ounce (50 Gram)|
|Icing sugar||2 Ounce (50 Gram)|
|Lemon juice||1⁄2 Teaspoon|
|Egg||1⁄2 , lightly beaten|
Roll the pastry to an oblong 25x30 cm/10x 12 in and place on a dampened baking tray.
To make the almond paste, mix all the ingredients together, using the double-bladed chopping knife.
Turn out onto a board lightly dusted with icing sugar, and knead lightly.
Roll out to an oblong 2.5 cm/1 in smaller than the pastry and lay it on top.
Set aside and chill.
Chop trie apricots roughly, using the double-bladed chopping knife.
Peel, core and slice the apples, using the slicing disc, by placing a few quarters at a time in the feed tube,' then pressing down lightly with the plastic pusher.
Mix the apricots, apples, brown sugar, ground cloves and grated lemon rind in a mixing bowl and arrange this filling down the centre of the pastry.
Bring the long sides, of the pastry to the centre of the filling.
Overlap the edges of the pastry and seal them together with water.