Preheat oven to 400.
Apple and cinnamon pastry sticks.
On a lightly floured surface roll dough into a 12 in square.
Brush pastry tops with egg wash and then make 4 5 slits across the apple mound for ventilation.
In a large sauce pan melt butter without browning over medium heat.
Cover with the second rectangle.
Cut crosswise into sixteen 1 in.
Add sugars cinnamon flour and corn starch.
Then sprinkle the topping over the apples.
Fill one half with a scoop of the apple mixture about 1 tablespoons.
Brush this pastry sheet with the remaining butter and sprinkle with the remaining sugar cinnamon mixture.
Mix well and let the filling stand for 15 minutes stirring a few times in the process.
Arrange the apple slices on the dough overlapping one another.
Unroll one rectangle of pastry on your working surface and brush it with half of the butter.
Using a pastry cutter cut the butter into the mixture until it forms pea sized pieces.
Whisk until butter is dissolved.
Fold dough into thirds.
For the topping combine the oats flour light brown sugar cinnamon and salt in a medium bowl.
Top with 2nd half of pastry and seal shut using the tines of a fork pressing down into the pastry all the way around.
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Hot apple cinnamon sticks.
Make sure the top skin side of the slices sticks a little out of the strip.
In a shallow bowl mix sugar cinnamon and nutmeg.
Add apples and sauté for 5 minutes until they are tender but firm.
Cut each apple into eight wedges.
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Roll folded dough into a 16x10 in.
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Spread with softened butter.
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Combine 9 cups of granny smith apples peeled cored and sliced 1 4 inch thick with 3 4 cup sugar 1 3 cup of all purpose flour 2 tbsp lemon juice 1 tsp ground cinnamon and 1 8 tsp salt in a bowl.
Sprinkle with half of the sugar cinnamon mixture.
Next pour the apple mixture into your prepared pan.
Preheat the oven to 375 f 190 c.
Fold up the bottom part of the dough.
Wrap each strip around an.