• 1 lb (.5 kg). plain flour
• 1/2 tsp (2 ml) baking powder
• 2 eggs
• 1-1/2 oz (42 grm). butter, creamed
• For the filling:
• 3 lbs (1.4 kg). apples, peeled and thinly sliced
• 8 oz (224 grm). sugar
• fl. 4 oz (112 grm). rum
• fl. 3 oz (84 grm). orange flower water
• thinly pared rind of 1 lemon
• To finish:
• 1 oz (28 grm). 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 fl. 7 oz (196 grm). 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.

Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright