Apple and cinnamon puff pastry

Ingredients for 1 servings:

• 150 ml milk, room temperature
• ½ cube of fresh yeast
• 325 g wheat flour
• 100 g sugar
• 1 m.-sized egg(s)
• 85 g butter
• 2 large apples
• 1 tbsp lemon juice, freshly squeezed
• ½ tsp cinnamon powder
• n. B. Milk for brushing

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Crumble the yeast and dissolve it in some of the milk. Mix the flour and 50g of sugar in a bowl, make a well, and pour the yeast-milk mixture into the well. Cover and let rise for 15 minutes. Now add the remaining milk, 50g of softened butter, and the egg, and knead into a yeast dough. Cover and let rise until it has doubled in size. This takes about 45-60 minutes. Meanwhile, peel and core the apples, and cut them into small cubes. Mix the apple pieces with the lemon juice, 50g of sugar, and the cinnamon, sauté in a saucepan, and then let cool. Knead the yeast dough briefly again and roll it out into a rectangle approximately 35 x 45cm, brush with 35g of melted butter. Now distribute the cinnamon-apple pieces over the dough and then roll it up from the long side. Cut the dough roll into approximately 3 cm thick slices with a knife and place them on a baking sheet lined with baking paper. Preheat the oven to approximately 180°C (top/bottom heat) or 160°C (fan oven). Brush the yeast slices with a little milk and bake for approximately 20 minutes.