400g puff pastry

500g of apples,

30 g of butter,

2 tbsp. l. vanilla sugar or vanilla sugar, zest of one lemon,

7 tsp cinnamon, a pinch of ground cardamom, a handful of raisins,

30 ml white rum

• Puff pastry is better to choose fresh water rather than yeast. In fresh fewer calories, and stratifies it better.

• Cold roll out the dough thinly, brush with butter, fold in half and roll out again. Repeat the procedure 3-4 times. Roll the dough into a thick layer.

• Cut it into 6 pieces and dazzle of each bun with the original rim. Inside pour dry beans and place in oven for 15-20 minutes at 180 ° C

• Apples Peel and finely chop. Stew them in a skillet 5 minutes with sugar, spices and zest. At the end pour the rum and stir.

• Put the filling into the prepared buns cooled, sprinkle with powdered sugar.

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