Apples in Puff Pastry

Ingredients

• 250 gPuff pastry
• 4 pcsApple
• 30 mlRum
• 60 gSugar
• 4 gCinnamon
• 80 gCurrant jam
• 40 gAlmond macaroon
• 70 gAlmond
• 40 gCurrants
• 6 gLemon zest
• 20 gFlour
• 1 pcsEgg

Instructions

1. 1

   Prepare the apples

   • Peel the apples and core them from the top with a corer.
   • Place the cored apples in a bowl, sprinkle with 30 ml dark rum and let sit for 10–30 minutes (or refrigerate for several hours if preferred).
2. 2

   Make the filling

   • Mix red currant jam with crushed almond macaroons for the classic filling.
   • Alternatively: mix sliced almonds, currants, sugar and lemon zest (see note).
3. 3

   Prepare pastry and fill

   • Dust puff pastry scraps with flour, roll out thinly and cut into four squares large enough for one apple each.
   • Fill the cored apples with the prepared filling (jam + macaroons or almond-currant mix).
   • Place filled apples onto the pastry squares, fold pastry up and seal well around each apple.
4. 4

   Finish and bake

   • Beat one egg and brush the pastry tops with it.
   • Press the tops into a mixture of 20 g sugar and 30 g sliced almonds so it adheres.
   • Bake in a preheated oven at 200 °C (180 °C fan) for about 25–30 minutes until golden and apples are tender.
   • Remove from oven, let cool slightly and serve warm.