Cookies with baked apple and vanilla topping

Ingredients for 1 servings:

• 225 g flour
• 140 g butter
• 120 g sugar
• 3 tsp vanilla sugar
• 3 apples, diced
• 3 tbsp Amaretto
• 1 tsp cinnamon
• 3 tbsp sugar
• 3 tbsp coconut flakes
• 1 vanilla pod(s)
• 500 ml milk
• 3 egg yolks
• 70 g powdered sugar
• 30 g cornstarch

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

Knead the flour, butter, sugar, and vanilla sugar into a shortcrust pastry, wrap it in cling film, and refrigerate for 30 minutes. Brown the diced apples in a pan with butter. Deglaze with the Amaretto and mix with the cinnamon, sugar, and coconut flakes. Then prepare the pudding. Halve the vanilla pod lengthwise, scrape out the seeds, add to the milk, and bring to a boil. Meanwhile, beat the egg yolks with the powdered sugar until smooth. When the mixture is almost white, stir in the cornstarch. Stir continuously, then add to the milk and bring to a boil again. Roll out the shortcrust pastry, cut out biscuit-sized circles, and place on a prepared baking sheet. Spread a tablespoon of pudding and apples on top. Bake in a preheated oven at 180°C (top/bottom heat) for 20 minutes.