300 g (12 oz) shortcrust pastry
1/4 cup (50 g) 2 oz sugar
1 kg (2.2 lb) apples
4 oz (100 g) cheese, grated or sliced
1/4 cup (50 g) 2 oz sugar
1 kg (2.2 lb) apples
4 oz (100 g) cheese, grated or sliced
method
1. Line the swiss-roll tin with half the pastry.
2. Peel, core and slice the apples, placing them on the pastry to a depth of about 18 mm (3/4 in).
3. Sprinkle with sugar, then cover with the grated or sliced cheese.
4. Cover with the other half of the pastry.
5. Glaze with milk.
6. Bake for 10 minutes at 230°C (450°F) mark 8 and then reduce the heat to 180°C (350°F) mark 4 and cook for a further 25-30 minutes.
7. Serve cut into squares.
2. Peel, core and slice the apples, placing them on the pastry to a depth of about 18 mm (3/4 in).
3. Sprinkle with sugar, then cover with the grated or sliced cheese.
4. Cover with the other half of the pastry.
5. Glaze with milk.
6. Bake for 10 minutes at 230°C (450°F) mark 8 and then reduce the heat to 180°C (350°F) mark 4 and cook for a further 25-30 minutes.
7. Serve cut into squares.
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