Shortcrust Apple Bags

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!

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