Prepare the filling. Peel the apple and chop into fourths. Then cut the quarters into fourths.
Heat butter in a frying pan and sauté the apples lightly.
Add cinnamon and sugar, then cook some more. When it gives out some liquid, cover the pan and steam-cook for 3 to 5 minutes.
After plenty of juices are release, remove the lid and cook over high heat to reduce the juice. Add rum.
Transfer the apple into a shallow container and let it cool thoroughly.
Place the puff pastry on parchment paper and slice into fourths. Top with cake crumbs and put two pieces of the drained apples on each sheet.
Spread beaten egg on the four corners of the pastry pieces as well as where they overlap. Pick up the corners and fold in together in a little twist as if making shumai dumplings.
Place on parchment paper or muffin cup liners, and put into pudding cups. Bake in the oven at 180-220℃ for approx. 35 minutes.
Story Behind this Recipe
You can make these easy bite-sized apple pies using frozen pie sheets. There's no need to use a rolling pin. You can make these in a flash.
- Make sure the filling is completely cooled before wrapping in puff pastry. - When using homemade puff pastry, roll out 150 g to a 20x20 cm square. - If you don't have cake crumbs, use finely crushed crackers or bread crumbs instead.