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Piegare la pasta sfoglia a metà dal lato corto e sovrapporre precisamente i lembi. Dividere in 4 rettangoli.
Tagliare le mele a metà e da ogni mezza mela ricavare delle fettine sottili.
Spalmare 1 cucchiaio circa di marmellata su ciascun rettangolo, distribuire poi le mele.
Spennellare i bordi con il latte e cospargere di zucchero di canna.
Cuocere in forno statico preriscaldato a 180°C fino a ottenere un caramello di colore ambrato sui bordi, ci vorranno circa 25 minuti. Sfornare e lasciar intiepidire.
In un pentolino, sciogliere a fuoco lento un cucchiaio di confettura di albicocche. Spennellare la gelatina ottenuta sopra la frutta e distribuire le mandorle.
Per un’alternativa vegetale controllare che la pasta sfoglia non contenga derivati di origine animale e sostituire il latte con del latte vegetale.
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