Apple in a dressing gown

Ingredients for 6 servings:

• 300 g puff pastry
• 6 apples
• 50 g raisins in rum
• 50 g hazelnuts, coarsely grated and roasted
• 10 g breadcrumbs, cake
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with puff pastry and rum raisins

Peel the medium-sized apples and remove the cores. Mix the raisins, nuts, and cake crumbs (or breadcrumbs) together to make a filling and stuff the apples. Roll out the puff pastry so that you can cut out six 10 x 10 cm squares. Place a filled apple in the center of each. Place the puff pastry corners over the apples in the center and press them together. If there is any leftover pastry, roll it out and cut out any shapes you like. Brush the apples in the cake layer with diluted egg yolk, being careful not to coat the cut surface, as the pastry will stick together and prevent the cake layer from unfolding properly. Place the cut pieces of pastry on the cut surface. Bake the apples in the cake layer layer at 200°C for about 20 minutes. Puff pastry from the refrigerated section is ready to use.