Apple Puff Pastry

For the apple custard tarts, roll out the puff pastry. Cut off a third of it. Mix the amaretto, cinnamon and sugar.

Brush the third of the dough roll with it and roll up the dough roll from one wide side. Roll out remaining dough wider with a rolling pin. Grease muffin tray.

Divide dough into 12 roughly square pieces. Shape one square at a time and place in a muffin pan, shaping edge so it stands up about 1-2 inches all around.

Put a full tsp of applesauce in each cupcake. Cut off 5 mm thick pieces from the roll. Place three such snails on each cupcake.

Sprinkle with a little sugar and bake in a preheated oven at 200 degrees for about 12 minutes until the cupcakes are nicely light brown.

Preparation Tip:

You can also make the apple mustard tarts with a nut liqueur. Enjoyed still warm, they are especially delicious with a blob of vanilla ice cream.

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