Per il ripieno:
Mix the ingredients on a floured board, when smooth and elastic shape into a ball and let rest 10 minutes. Roll out the pastry living it a rectangular shape. Peel and slice the apples, add all the other ingredients and spoon onto the crust. Roll up with care, seal the ends and brush with beaten egg yolk. Set on a baking tin lined with parchment paper and bake in a pre-heated oven at 175°C for 45 minutes.