in large saucepan boil the cider until reduced to 1/2 cup about 15 min.

stir in the cream and boil till thickened about 2 min.

pour into a bowl then whisk in 2 tbsp.butter and the vanilla. refridgeratefor at least 1 hour

meanwhile unfold the puff pastry on a floured surface.

roll out to a 10 by 12 inch rectangle refridgerate on a parchment paper lined baking sheet for 20 min.

in a large nonstick skillet melt the remaining 2 tbsp. butter over Med. heat

add the apples sprinkle with the 1/4 cup sugar and cook stirring until golden about 6 min.

remove from heat and stir in the cinnamon. spread on a baking sheet refridgerate for 15 min.

position a rack in the upper third of the preheated 375 oven

spread the apples over the crust leaving a 1 inch border

using the parchment paper lift the pastry. edges and fold into form a crust pinching gently to adhere

brush the crust with the egg wash sprinkle with sugar.

bake until golden about 35 min. transfer to rack and let cool for 15 min.cut into slices and top with ice cream