Ingredients

• 4 medium sized apples
• 4 tablespoons golden raisins and currants, mixed
• 1 tablespoon walnut pieces, chopped
• ¼ teaspoon cinnamon
• 3 tablespoon sugar, divided
• 4 tablespoons apple juice or rum
• 4 puff pastry squares (approx. 5 x 5 in.)
• 2 egg yolks
• 1 tablespoon water

Instructions

1. Preheat the oven to 400F. Wash the apples, and peel and core them. Mix the raisins, walnuts, cinnamon and 1 tablespoon of sugar, and add the apple juice or rum. Set aside and soak for a couple of minutes, then fill each apple with the mixture. If you have boerenjongens, this is a good time to use them!
2. Set each apple, top side down, on a square piece of puff pastry and wrap the apple, by pulling up each corner and tucking it slightly into the cored hole. Make sure all sides are covered and clinging to the apple.
3. If you have some extra dough left and a couple of cinnamon sticks, you can make stems and leaves and wrap the apple with an additional decorative something or other, but it's not necessary. If you do use cinnamon sticks, make sure to wrap the top with a little aluminum foil, as they tend to burn easily.
4. Make an egg wash with the yolks and the water, and brush on the dough. Sprinkle all four apples with the remaining sugar. Place each apple in a ramekin or small aluminum pie dish, smooth side up. Bake golden brown in 20-25 minutes.