John Myers
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Shortcrust Apple Bags
The perfect shortcrust apple bags recipe with a picture and simple step-by-step instructions.
the apple filling
- 1 Egg to brush
- 2 small Tart apples
- 2 tablespoon Sugar brown
- 1 Knife point Cinnamon
- 3 tablespoon Lemon juice
- 3 tablespoon Lemon zest
- 2 tablespoon Custard powder
- 1 tablespoon Calvados
- 1 tablespoon Rum 80% to flambé
The apple filling
- Peel the apples, core them and cut into very small cubes – marinate with lemon juice, cinnamon and sugar for at least 30 minutes – then add the vanilla pudding powder and heat briefly so that the pudding powder thickens – now stir in the calvados, then a tablespoon with rum Put 80% on top and ignite – CAUTION, do not flambé under the extractor hood!
The shortcrust pastry
- 2nd this time for time constraints with ready-made shortcrust pastry (but I don’t really like it, because it doesn’t taste nearly as good as homemade) – cut out the dough with round or square molds – put a spoonful of the apple filling on every 2nd piece of dough – Put the piece over it – press the edges well and clean them again with the cookie cutter – place on a baking sheet lined with baking paper – brush with a sticky egg – bake at 180 degrees O / U for about 16 minutes
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