Apples in Dough Wreath

In a non-stick frying pan, fry the pine nuts. Knead half of them into the marzipan, put the rest aside.

Peel the apples and cut them in half. Remove the core with a baller. Brush the apples on the spot with the juice of one lemon and spread the marzipan evenly in the hollow of the core.

Roll out the dough on flour and place it in a baking tray lined with parchment paper. Place the apple halves, filled side down, on top and score the bulge like lamellae. Using a sharp kitchen knife, cut the dough around the apple half outline, leaving a border of just over 3 inches. Mix the egg and brush the edges of the dough with it.

Place in the middle of the oven at 225 °C and bake for fifteen to twenty minutes.

In the meantime, boil the apple juice and sugar until syrupy.

Remove the apples in the pastry ring from the stove, brush a few times with the hot syrup and sprinkle with the pine nuts.

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