For the dough:
300 g frozen puff pastry

For the filling:
300 g apples
40 g butter
1 pinch of cinnamon
50 g almond slivers
50 g sugar
3 tablespoons rum
juice of a half lemon
a half glass of white wine
40 g breadcrumbs
two tablespoons raisins depending on taste

For spreading:
egg yolk
powdered sugar

1) Peel apples, finely slice or shred them and brown in butter. Add white wine, lemon juice, sugar, rum, almonds, cinnamon and raisins and continue to stew briefly. Let the apple pulp cool.

2) Roll out the puff pastry thinly, cut out circular pieces with a diameter of app. 12 cm and put a tablespoon of breadcrumbs and 2-3 tablespoons of apple pulp on each one. Brush the edge with egg yolk. Fold the apple pockets, let rest and then brush with egg yolk.

3) Bake in the oven at 180 C for about 10-15 minutes, sprinkle with powdered sugar and bake for another few minutes until the sugar is caramelized.

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