Apple Pastry with Dulce de Leche

I wanted a sweet sourdough dessert, with layers of ricotta, apples, and caramel sauce. I came up with this recipe. 

Ingredients:

Dough:

• 6 ounces warm water
• 2 teaspoons instant yeast
  
• 2 tablespoons sugar
• 8 ounces sourdough starter (or 4 ounces more each water and flour)
• 1/4 cup canola oil
• 16 ounces all-purpose flour
• 2 teaspoons salt
• 6 tablespoons nonfat dry milk

Filling:

• 2 cups  ricotta (I used cottage cheese drained on paper towels for an hour and whirred through food processor)
• 1/2 cup white sugar
• 1/2 teaspoon cinnamon
• 1 egg. lightly whipped
  
• 4 apples, peeled, halved, and cored
• 2 cans dulce de leche
  

Glaze:

• 1 large egg
• 2 tablespoons sugar

Instructions:

1. Place yeast in warm water with sugar, let proof in stand mixer while gathering other ingredients.
2. Add sourdough starter to water in stand mixer, then mix in oil.
3. Mix in 1/2 of flour, then knead in salt, powdered milk, and rest of flour.
4. Scoop dough out of bowl, grease bowl, return dough and allow it to rise for 1 to 2 hours.
   
5. Combine with the whipped egg with the cheese, cinnamon, and sugar. 
6. Slice the apple halves into 12 or more thin slices. 
7. Divide dough into two pieces, with one piece maybe 10% bigger. 
8. Roll the bigger piece into 15" x 20" rectangles on top of parchment paper. (To fit in a half sheet pan. and go up the sides a bit. The dough will be fairly thin maybe pie crust thick, but will rise in oven.)
9. Place the bottom crust on it's parchment paper in the half sheet pan, and adjust the crust edges up the sides.
   
10. Roll the other piece piece into a 14 x 19" for the top (possibly use a silpat mat for sizing.)
    
11. Spread half of the dulce de leche over the bottom crust,leaving a dry 1" on all sides edges.
12. Stir the remaining dulce de leche into the apples, coating all sides.
    
13. Spread the cheese filling evenly on the bottom crust, leaving a dry 1" on all sides edges.
14. Spread the apples over the cheese filling.
    
15.  Place the top crust over the apples.
    
16. Seal the crust edges by pinching together tightly.
    
17.  Cut a 4 or 5 one inch slits in the top crist.
    
18. Whisk the egg and sugar together until the sugar dissolves. Brush the top crust with the egg topping for a golden brown, shiny crust.
    
19. Let the pies to rest while oven preheats to 350°F, about 15 minutes. 
20. Bake the pie for about 30 to 35 minutes, until it is a deep, golden brown. Remove pie from the pan/parchment and place on a wire rack to cool.
    
    
    
    
21. Serve warm or at room temperature. 
22. Store in the refrigerator.
    

Carole's Notes

We liked this!

The crust is from my Italian Easter Pie recipe.

The filling is adapted from https://www.elmundoeats.com/en/ricotta-pie-with-dulce-de-leche/ using this Dulce de Leche recipe