Palarioare cu mere / Apple bonnets

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Aluat:
400 gr faina
240 gr unt
2 oua
100 gr zahar
1 zahar vanilat
Umplutura:
3 mere
1 zahar vanilat
3 linguri zahar
2 linguri pesmet
scortisoara
Pentru uns:
1 ou
1 lingura de lapte

Se framanta aluatul si se lasa 30 de minute la frigider. Intre timp se curata merele si se taie cubulete. Se pun la calit, adaugand zaharul, zaharul vanilat si scortisoara. Dupa ce se inmoaie merele, se adauga pesmetul si se lasa la racit.
Se intinde aluatul si se decupeaza forme rotunde, de diametru aproximativ 10 cm. Se pun cate 2 lingurite de mere in mijlocul unei forme si se acopera cu alta forma. Se preseaza bine si se apasa marginile cu o furculita.
Se decupeaza apoi diferite forme de flori, se modeleaza fundite, panglici ... fiecare dupa imaginatie si ustensile :) Eu am avut o forma micuta de floare, am delimitat petalele cu o scobitoare si am asezat in mijloc un cubulet de rahat.
Se aseaza palarioarele in tava pe hartie de copt, se ung cu oul batut la care s-a adaugat o lingura de lapte. Se coc aproximativ 20-25 de minute, in functie de cuptor, pana se rumenesc.
Din cantitatea asta de aluat ies 8 bucati. Eu am pregatit acum doar jumatate de aluat, restul l-am bagat la congelator ... ca am cam obosit cu palarioarele :)

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Pastry:
400 grams white flour
a good pinch of salt
240 grams butter
100 grams castor sugar
2 eggs
1 vanilla sugar
Apple filling:
3 medium sized apples, peeled and diced
3 tablespoons of caster sugar
1 vanilla sugar
2 tablespoons of breadcrumbs
cinnamon powder

For the pastry, mix all the ingredients, cover with plastic wrap and refrigerate for 30 minutes.

Peel the apples, remove the core and cut each into a small dice.
In a medium saucepan add the apple, sugar, vanilla sugar, breadcrumbs, and cinnamon powder.
Over a gentle heat and sweat for 5 to 10 minutes stirring regularly until the apple is just tender and still retains its shape. Remove from the heat and set aside to cool.

Preheat the oven to 180C. Carefully roll out the pastry until it’s approximately 5 mm thick.
Cut 16 disks 10cm in diameter to form the bases. Place a good dessert spoonful of the cooled apple filling into the bonnet bases.
With a pastry brush, moisten the edges with egg wash and carefully place the lids over the filling, gently shaping and pressing to seal and form a nice circular mound and bonnet shape.
With the pastry trimmings create ribbons, bows, blossom and leaves as you wish and fix them to the bonnets with egg wash.
Bake for 20 to 25 minutes or until the bonnets are gorgeously golden and cooked through.
Serve warm or cold, makes 8.