Apple dumplings with raisins

Let the butter puff pastry thaw. Peal the apples. Soak the raisins for 10 minutes in a bowl with hot water.

Preheat the oven to 200 ° C.

With the apple drill, put the clock houses out of the apples. Make the cavities slightly larger. Rub the apples with the lemon juice.

Drain the raisins in a sieve and pat dry with kitchen paper. Mix them with the sugar and cinnamon.

Place the slices of puff pastry on the work surface and roll them out with a rolling pin so that they become slightly larger.

Put a knob of butter in the middle. Put the apples with the top down.

Fill the cavities of the apples with the raisin mixture and press it well. Place a knob of butter on the filling.

Fold the dough upwards along the apples. Moisten the edges with a little water and press the dough.

Place the apple balls with the closing edge down on a baking sheet covered with parchment paper.

Split the egg and beat the egg yolk. Brush the top of the bread roll with the egg and sprinkle the sugar over it.

Put the baking sheet in the middle of the oven and bake the bread rolls in 25 min. Golden brown and done. Let them cool down on a rack until lukewarm.