Place cake flour, premix, yeast and ice cold water into mixing bowl.
Mix for 3 minutes on slow speed and 7 minutes on second speed using the dough hook. Dough temperature ± 18° C.
Cover and rest dough for 10 minutes after mixing.
Roll the basic dough into a rectangular shape and cover half with pastry fat. Enclose fat with overlapping dough and seal edges well.
Give the dough 3 single folds and rest before finally rolling out to ± 4 mm thick.
Filling
Mix Pie apples, bakers mix and cinnamon together in a bowl. Mix the sugar and the Quickjel together the add to the rest of the ingredient and mix it thoroughly.
Cut the dough into required shape and fold in the filling.
Proof for 50 minutes, the last 10 minutes outside the prover.
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