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Apple Pastry from Auvergne
Pompe aux Pommes

Serves: 4 : 4 to 6

Directions
Peel, core and quarter the apples. In a heavy saucepan, put 1/3 of the apple quarters and 1/2 of the sugar. Cook for about 20 minutes, over low heat, uncovered. Purée the cooked apples and return to the saucepan. Over low heat, "dry out" the purée, stirring from time to time. Let cool. Preheat the oven to 450ºF. Roll out the puff pastry in two rectangles of equal dimensions. Set one of them on a moistened cookie sheet. Spread the apple marmalade on the first rectangle, leaving a 1/2" margin on the perimeter. Slice the remaining apples and arrange them on top of the apple marmalade. Sprinkle the rest of the sugar over the apples. Cover with the second rectangle of puff pastry, press and close the edges with a fork. Mix the egg yolk with one teaspoon of water and brush only the top of the pastry with the egg wash. Bake for 35 minutes. Serve warm or cold.

Recipe Contributed By
JDV

Recipe Category: Desserts


Ingredients
2 lbs. apples
1 cup sugar
1 lb puff pastry (home-made or store-bought)
1 egg yolk







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