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