Covered Apple Cake with Thyme

Ingredients

• 5 tbsp maple syrup
• 3 sprigs fresh thyme
• 600 g vegan puff pastry (frozen)
• 2 tbsp spelt whole‑grain flour
• 5 tart apples

Instructions

1. 1.

   Wash the thyme, shake dry and pluck the leaves. Mix the maple syrup with the thyme leaves and let steep for 2–3 hours. Let the puff pastry thaw and cut into three equal pieces; roll each out on a lightly floured surface.

2. 2.

   Line a 20 cm (8 in) skillet with one pastry sheet and prick it lightly with a fork. Wash, halve, core and slice the apples into wedges, leaving the skins on. Toss the apple slices with the maple‑thyme mixture, then spread them in the skillet. Place the second pastry sheet over the apples and press the edges together.

3. 3.

   Cut the third pastry sheet into 1.5 cm (0.6 in) wide by 20 cm long strips and lay them in a lattice pattern on top. Bake in a preheated oven at 200 °C (180 °C fan, gas mark 3) for about 30 minutes until golden brown. Serve warm.