Wednesday, 21 October 2015
APPLE PIE LASAGNE
2 x 800 gram tins pie apples
5 tablespoons sugar (or to taste)
2 tablespoon cinnamon (or to taste)
4 1/2 sheets frozen puff pastry, thawed.
300 mls sour cream
preheat oven to 180c. line baking trays with baking paper.
lightly grease 9 x 13 baking dish.
cook each sheet of pastry on baking trays until puffed and lightly brown. remove from oven
and flatten each sheet. (I used a large knife)
in a medium pot, mix the apple, sugar and cinnamon, then heat through stirring occasionally.
spread a little of the apple mix across the bottom of the 9 x 13 baking dish then cover the apple with
1 1/2 sheets pastry.
spread half the rest of the apple over the pastry.
cover that apple with another 1 1/2 sheets of pastry, then cover that pastry with the rest of the apple.
top with the other 1 1/2 sheets of pastry and spread the sour cream over the top, to the edges.
sprinkle with cinnamon.
cook for about 15 minutes or until the cream has set.
serve straight away with whipped cream or ice cream.