Mix in the mixer the room temperature butter with 2 eggs, salt, and flour.
Let rest in the refrigerator for 2 hours.
Roll out the dough to form a square of half a cm thick and 30 x 30 cm.
Chop the apple and pineapple slices. In a large skillet, place the apples and pineapples with the muscovado sugar, white wine, ground cinnamon, cinnamon sticks, syrup, raisins, and walnuts.
Let simmer until the liquid evaporates.
Arrange the apples in the pre-made square of dough in the center until abundant, note: leave a space of 10 centimeters on each side.
Cover the mixture with the dough, wrapping it, and brush with the raw beaten egg, then turn it over and repeat the procedure with the egg.
Bake in a preheated oven for 35 to 40 minutes at 180° Celsius. Let cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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