Apple Jalousie with Brandy Cinnamon Cream

• 250 ml PHILADELPHIA Cream For Desserts, double cream alternative
• 1-2 tablespoons brandy
• 1 Tbsp. caster sugar
• 1 tsp. cinnamon
• 425 g can pie apple
• 1/2 cup ground almonds
• 1 tablespoon caster sugar, extra
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 375 g block puff pastry, thawed and halved
• 1 tablespoon apricot jam
• 1 egg white
• 1-2 tablespoons sugar, extra

1. COMBINE the PHILLY with the brandy, sugar and cinnamon.
2. Chill until required.
3. In a separate bowl combine the apple, almond meal, extra sugar and spices in a bowl.
4. ROLL one half of the pastry on a lightly floured surface to form a12 x 25 cm rectangle then place onto a greased oven tray.
5. Trim if necessary.
6. Spread the jam down the centre of the pastry leaving a 3cm border around the edges.
7. Spoon the apple onto the apricot jam.
8. Brush lightly around the edges of the pastry with egg white.
9. ROLL the remaining pastry to a slightly larger rectangle 14 x 27cm.
10. Trim if necessary.
11. Cut 12 slits across the pastry, leaving a 2cm border at edges and place over the apple filling.
12. Press the edges together using your thumb and the back of a paring knife to form a decorative edge.
13. Brush the pastry lightly with egg white and sprinkle with extra sugar.
14. BAKE in a hot oven 200C for 15-20 minutes until cooked and golden.
15. Allow to cool slightly.
16. Slice the pastry and place on top serving plates with a dollop of the Brandy Cinnamon Cream.

philadelphia cream, brandy, caster sugar, cinnamon, apple, ground almonds, caster sugar, cinnamon, ground cloves, pastry, apricot, egg, sugar

Taken from www.kraftrecipes.com/recipes/apple-jalousie-brandy-cinnamon-cream-129465.aspx (may not work)