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Puff apple pie
1 serving
roll two-thirds of the cooked dough into a layer of round or rectangular shape with a thickness of 5-10 mm and use a rolling pin to put it on a pan or baking tray. cut apples into thin wedges, lay them in an even layer on the dough, sprinkle with sugar. from the remaining dough, roll out a second, but thinner layer and a 15 mm thick flagellum (to decorate the pie). lay the layer on apples, firmly pinch the edges of the lower and upper layers of dough, then put another layer of apples and close it again with a thin layer of dough. put the bake in the oven.
roll two-thirds of the cooked dough into a layer of round or rectangular shape with a thickness of 5-10 mm and use a rolling pin to put it on a pan or baking tray. cut apples into thin wedges, lay them in an even layer on the dough, sprinkle with sugar. from the remaining dough, roll out a second, but thinner layer and a 15 mm thick flagellum (to decorate the pie). lay the layer on apples, firmly pinch the edges of the lower and upper layers of dough, then put another layer of apples and close it again with a thin layer of dough. put the bake in the oven.
flour - 1 cup, milk - 0.5 cups, yeast - 1 tbsp. spoon, eggs - 2 pcs., sugar - 615 g, cardamom to taste, butter - 2 tbsp. spoons, salt to taste, apple - 600 g
