Brush pastry tops with egg wash and then make 4 5 slits across the apple mound for ventilation.
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Add apples and sauté for 5 minutes until they are tender but firm.
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In a shallow bowl mix sugar cinnamon and nutmeg.
Sprinkle with half of the sugar cinnamon mixture.
Make sure the top skin side of the slices sticks a little out of the strip.
Cover with the second rectangle.
Spread with softened butter.
Cut each apple into eight wedges.
Cut crosswise into sixteen 1 in.
Fill one half with a scoop of the apple mixture about 1 tablespoons.
Starting from one end carefully roll the dough keeping the apple slices in place.
Then sprinkle the topping over the apples.
Wrap each strip around an.
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For the topping combine the oats flour light brown sugar cinnamon and salt in a medium bowl.
Spread the apple cubes all over the pastry.
Brush this pastry sheet with the remaining butter and sprinkle with the remaining sugar cinnamon mixture.
Roll folded dough into a 16x10 in.
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Top with 2nd half of pastry and seal shut using the tines of a fork pressing down into the pastry all the way around.
Next pour the apple mixture into your prepared pan.
Preheat oven to 400.
Mix well and let the filling stand for 15 minutes stirring a few times in the process.
Hot apple cinnamon sticks.
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Add sugars cinnamon flour and corn starch.
Whisk until butter is dissolved.
Fold dough into thirds.
Preheat the oven to 375 f 190 c.
In a large sauce pan melt butter without browning over medium heat.
Arrange the apple slices on the dough overlapping one another.
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Fold up the bottom part of the dough.
Using a pastry cutter cut the butter into the mixture until it forms pea sized pieces.
On a lightly floured surface roll dough into a 12 in square.