1.Peel and core apples; slice thinly. Place apples and prunes in medium saucepan with the water, bring to a boil. Reduce heat, simmer, covered, 10 minutes or until apples are just tender. Drain well; cool 15 minutes.
2.Combine cinnamon, nutmeg and hazelnut meal in medium bowl; gently stir in apple mixture.
3.Preheat oven to 200°C (180°C fan-forced). Grease 20cm x 30cm lamington pan; line base with baking paper.
4.Roll one pastry sheet large enough to cover base of pan; place in pan, trim edges. Cover pastry with baking paper, fill with dried beans or rice; bake 15 minutes. Remove paper and beans; bake 5 minutes. Spread apple mixture over pastry.
5.Roll remaining pastry sheet large enough to fit pan; place over apple filling. Brush pastry with a little water, sprinkle with sugar; score pastry in crosshatch pattern. Bake about 45 minutes. Cool in pan; cut into squares.