John Myers
Contents
show
Ingredients
- 2 Medium apples
- 1 Vanilla stick
- 1 tbsp Raisins
- 1 tbsp Almonds
- 5 tbsp Sugar
- 4 cl Rum
- 1 Egg
- 1 packet Puff pastry from the freshness shelf
Instructions
- Cut the vanilla stick in half and scrape out the pulp.
- Peel, core and finely dice the apples.
- Melt the sugar in a saucepan and add the almond slivers and continue heating until a light brown caramel has formed.
- Put the apple cubes in the saucepan and deglaze with the rum.
- Add the vanilla pulp and the raisins and let everything simmer until all the liquid is absorbed.
- Remove from heat and set aside.
- Cut the puff pastry sheet into 8 squares and coat the edge of the pastry sheet with a very thin layer of beaten egg.
- Spread the apple mixture on half of the pastry sheets and fold together.
- Press the edges together and seal.
- Brush the apple pockets with the beaten egg and cut into the upper side with a fine knife so that the steam can escape.
- Bake the bags in a preheated oven at 180 ° for about 20 minutes until they have turned a golden yellow color.
- Take the grass, let it cool down briefly and sprinkle with powdered sugar.
