Mix Puff Pastry ingredients together with cold water. Do not develop the dough 2 minutes slow and 4 - 5 minute Med speed.
Close the Lamination fat into the dough, envolope style.
Give the dough 3 book folds, rest overnight in the fridge. Before using give a half turn.
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.
Roll prepared puff pastry out to ± 3 mm thick.
Cut strips 10 cm wide and 70 cm long.
Place Filling along the centre of strip, egg wash sides.
Cover with another strip of puff pastry.
Notch top of pastry and egg wash, bake at 220° C for ± 20 minutes.
Topping
Brush with apricot jam & drizzle with fondant. Maximum allowed weight per slice 180g
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