Put flour and 100 g sugar in a bowl and press a depression into it. Warm the milk. Dissolve yeast in it and pour into the flour bowl. Cover and leave to rise in a warm place for about 20 minutes. Meanwhile melt 80 g butter. Add butter and egg to the pre-dough and knead to a smooth dough with the dough hooks of the hand mixer.
Cover the dough again and let it rise in a warm place for about 30 minutes. In the meantime peel apples, quarter them, remove seeds and cut them into large cubes. Mix with lemon juice. Stir pudding and sauce powder with 100 ml apple juice until smooth. Heat apples with remaining apple juice and 50 g sugar and simmer covered for 2-3 minutes. Remove from heat. Stir in the mixed powder, heat up again and let it simmer for about 1 minute while stirring. Knead yeast dough again briefly. Halve the dough. Roll out each half to a rectangle (32 x 39 cm). Grease a fat pan of the oven, dust with flour and line with a pastry sheet. Spread apple compote evenly on top.
Knead yeast dough again briefly. Halve the dough. Roll out each half to a rectangle (32 x 39 cm). Grease a fat pan of the oven, dust with flour and line with a pastry sheet. Spread apple compote evenly on top. Carefully fold the second pastry sheet and place it over the filling. Press together lightly at the edges. Press hollows into the dough with a teaspoon. Put 100 g butter in flakes in the hollows. Sprinkle the surface of the dough evenly with flaked almonds and 50 g sugar. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes until golden brown. Remove from the oven, let cool on a cake rack
Press together lightly at the edges. Press hollows into the dough with a teaspoon. Put 100 g butter in flakes in the hollows. Sprinkle the surface of the dough evenly with flaked almonds and 50 g sugar. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes until golden brown. Remove from the oven, let cool on a cake rack
Waiting time approx. 20 minutes