Name: Danish apple pastry
Yield: 8 servings
Cuisine: Bake
Ingredients: 180.00 g butter; 180.00 g flour cake; 30.00 ml water iced; 3.00 apples large yellow; 45.00 ml lemon juice; 30.00 ml lemon peel, strips; 75.00 ml sugar; 1.00 eggs yolk only; 15.00 ml milk; 30.00 ml almonds nibs

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Ingredients (10)

180.00 g	butter
180.00 g	flour — cake
30.00 ml	water — iced

FILLING

3.00	apples — large yellow
45.00 ml	lemon juice
30.00 ml	lemon — peel, strips
75.00 ml	sugar
1.00	eggs — yolk only
15.00 ml	milk
30.00 ml	almonds — nibs

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Method:

Rub butter into flour until mixture resembles breadcrumbs, add water and mix to a dough. Refrigerate for 15 to 30 minutes.
Roll out into a rectangle, 38 x 15 cm, on a lightly floured pastry board.
FILLING: Peel and core apples, slice thinly and arrange, overlapping, in centre of dough, leaving 2 cm clear all around.
Sprinkle apple with lemon juice, lemon peel, and half the sugar, fold sides of pastry up over apples to form a border but not entirely cover the apples.
Beat egg yolk with milk and brush with the mixture, sprinkle remaining sugar over entire pastry, then sprinkle almonds over. Place on a well-greased baking sheet and position it towards the bottom of the oven.
Bake at 180 ºC for 15 minutes.
Move pastry to centre of oven and bake for another 20 minutes, or until apples have softened and are golden brown and pastry is lightly browned.