Recipe: Douillons de pommes à la picarde

1- Mélangez dans un saladier le sucre semoule, la cassonade brune et la cannelle.
dorure: 1 jaune d'oeuf délayé avec une cuiller d'eau froide.

2- 1 heure avant de faire la recette, peel and core your apples, then roll them in your sugar and cinnamon mixture, cover with plastic wrap and keep in the refrigerator.

3- Preheat your oven to 200° c (th 7) .

4- On your work surface, roll out your pastry fairly thin, then cut 4 squares of 10 cm on each side, moisten the edges and place an apple in the center. bring up the points so that they go up towards the center, then with a round cookie cutter (like a 2 euro coin) bring up your little "package". brush all of your douillons with egg wash, place them on a baking sheet and put in the oven.

5- After 10 minutes of cooking give another coat of egg wash and finish cooking for another 25 minutes.

6- Serve warm accompanied for example by a large bowl of double cream or a pot of quince jelly or citrus preserve