Put the puff pastry slices next to each other to thaw. In the meantime, peel, quarter and core the apples. Cut the quarters into fine slices and drizzle with lemon juice. Mix in the sugar.
Crumble the rusks, place in a freezer bag and mash finely with a pasta roll. Toast the almond sticks in a pan without fat. Roll out the puff pastry on a floured work surface into 2 squares (40x40 cm).
Place a square of puff pastry on a kitchen towel. Sprinkle with half of the rusks. Spread the apples, raisins, almonds and cranberries on top. Sprinkle with the rest of the rusk. Place the second sheet of puff pastry on top.
Shape into a swirl with the help of the kitchen towel. Place on a baking sheet lined with baking paper. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 45 minutes. After approx. 30 minutes, brush with whisked egg yolk.
Serve dusted with powdered sugar. For the sauce, pour the cream into a mixing bowl and use the whisk of the hand mixer to beat until stiff. Let the sauce powder trickle in. Season with aniseed.