Ingredients :

A roll of puff pastry

A can of applesauce

100g of crushed hazelnuts

2 eggs

Preparation : 

Roll out the puff pastry to 0.5 mm thick and cut out two circles. The second circle should be larger than the first (1 cm larger on each side).

Next, add the compote, being careful not to let it overflow, and cover with the other round of puff pastry, rolled out in the center (see photos below). Cut both rounds simultaneously, using a plate as a template to create a perfect round shape, and brush with beaten egg. Sprinkle with crushed hazelnuts. Bake for 20 minutes in a 220°C (425°F) oven, keeping a close eye on it; the cake should rise. .

Once it has cooled, sprinkle with icing sugar!

Recipe in pictures: