• 450g/1lb. plain flour
• 1/2 tsp (2 ml). baking powder
• 2 eggs
• 40g/1 1/2oz. butter, creamed
• For the filling:
• 1.5kg/3lb. apples, peeled and thinly sliced
• 225g/8oz. sugar
• 120 ml/4 fl.oz. rum
• 85ml/3fl.oz. orange flower water
• thinly pared rind of 1 lemon
• To finish:
• 25g/1oz. butter, melted
• 1 egg, beaten
• caster sugar

• Macerate the sliced apples with the filling ingredients overnight.
• Strain the apples, reserving the juice.
• Sift the flour and baking powder into a large bowl, put butter and eggs into a well in the centre.
• Working with the fingertips gradually add 200ml/7 fl.oz. of the liquid from the apples.
• Work into a smooth and elastic paste with your hand and leave to rest for 2 hours.
• Roll out as thinly as possible, then transfer to a floured cloth on a large table.
• Working from the centre, with the palms of your hands, carefully stretch the paste to the thinness of a cigarette paper.
• Rest it and yourself for 1 hour.
• Brush lightly with melted butter and dust with sugar, cover with well drained apples and roll up.
• Mix the remaining juice into the beaten egg and brush over the top.
• Bake in a preheated oven at 190EC/390E/Gas 5 for 50-55 minutes.
• Prep Time: 12 hours 0 minutes
• Cooking Time: 1 hours 0 minutes
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright