Important: start one day in advance preparing the dough
Mix the flour, the water, the salt and the butter together with a spiral for 3 minutes at low speed and 3 minutes at medium speed.
Let the dough rest 30 minutes in the freezer at -18 °C.
For the lamination, make one double fold (*4) and one single fold (*3).
Let the dough rest in the fridge for at least 12hours.
The day after, restart with one double fold (*4) and one single fold (*3).
Roll the puff pastry at 2.5 mm and cut bands of 4.5 cm by 23 cm.
Spread a thin layer of Vivafil Strawberry on top.
Cut the apple in thin slices. Put them 20 seconds in the microwave.
Put the slices on middle of the band of puff pastry and fold the bottom side on the apples.
Roll the band and put it in a Silpain mould.
Bake at 210 °C for 30 minutes.