- puff pastry - 1 Piece
- apple puree - 200 Grams
- raisins - 1 cup
- powdered sugar - 50 Grams
- flakes of almonds - 100 Grams
- rum - 100 milliliters
- egg yolk - 1 Piece
Pour the powdered sugar into a non-stick frying pan, distribute it evenly over the entire surface, and put on a strong fire. After a while, sugar begins to melt ... ... and becomes caramelized. Then add the flakes of almonds. Reduce the heat, and stir to cover the almonds with caramel. As soon as the almonds become caramel, remove from heat and lay them on parchment. Allow to cool, then grind with rolling pin. Put the apple sauce in a small bowl. Pure raisins pour rum and insist for an hour. Add raisins and almonds to the apple puree and mix well. Roll out the dough. Preheat the oven to 200 ° C Cut circles with a diameter of about 10 cm (minimum), lay on a baking tray. Brush the edges of the dough around the entire perimeter, for best gluing Put a teaspoon of apple mixture on each circle. fold each circle. Well press the edges to glue together each envelope with whipped yolks, you can make patterns from above, they will beautifully appear after baking. Put in the oven for 15-20 minutes (watch for coloring), then allow to cool on the grate.
Servings: 20