Ingreadient :

• 1 x 300g ready rolled puff pastry
• 1 large bramley apple poached blitzed with 50ml honey
• 125g butter, softened
• 125g caster sugar
• 125g ground almonds
• 50g plain flour
• 2 eggs
• 2 tbs honey
• 1 egg yolk to egg wash
• Demerara sugar to sprinkle
• Clotted cream and honey and honeycombe

Direction :

1. Preheat oven to 160°c
2. Grease a baking sheet and roll the pastry out to on a lightly floured surface and use make 2 rectangles 1 slighty larger than the other dock the smallest 1 all over.
3. Fill the bottom pastry with frangipan and apples , then brush the edges with egg wash  fold the top in ½ lengthways cut 2/3rds of the way through to make slats and top the bottom  rectangle  egg wash all over sprinkle with sugar.
4. Bake for 30 minutes until golden. Serve warm with honey and clotted cream.