Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

Slice apples (and pears) thinly. (I like to use the slicing attachment on my food processor.) Place sliced apples in a preheated pan along with orange juice and let cook on low heat for five to seven minutes or until apples soften slightly and release some of their juices. Add cinnamon and mix well.

Transfer apples to a strainer and drain well. (Save the juice and drink it – it’s delicious!)

Meanwhile, roll out pastry on a lightly floured surface into a large rectangle about 1⁄8-inch thick. Cut the rectangle in half lengthwise, creating two pieces.

Place one piece of dough onto prepared baking sheet. Spread date filling evenly over dough, leaving a one-inch border all around. Spoon drained apples on top of date filling and spread evenly.

Cut horizontal slits about 1/4 inch apart in the second piece of dough. (Cut slits only in the center, leaving a border of about one inch without any cuts.) Place this piece of dough directly on top of the first one and press down along the edges with your fingers to seal.

Brush with egg wash. Bake for 25 minutes.

Serve slightly warm or at room temperature, dusted with confectioner’s sugar.