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1
First cut your raisins in half and soak them in the brandy etc or the juice, that has been mixed with the honey and sugar and a good pinch of cinnamon.
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2
Set aside for an hour to soak
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3
Preheat your oven to 180 C
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4
Just before soaking time is finished peel and core the apples
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5
Roll out your pastry, not to thin , youndont want it to rip, and cut it into 3 squares large enough to cover the apples completely with a small overhang .
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6
Place one apple on each square and fill with raisins , reserving a few with the soaking fluid for later ,make sure that you squeeze out the fruit a little so that it is not to wet, as it will make the pastry go to soggy.
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7
Now slit on two opposite sides for about one inche apart all along but no deeper than the apple is tall
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8
Fold the pastry with the middle bit of opposite pastry to cover the hole, now fold the rest of the pastry to make a little bag around the apple with a frill at the top.
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9
Make sure that the pastry does not break .
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10
Mix the egg yolk and milk and brush the little apple purses with it
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11
Bake for about 35-45 minutes depending on thickness of pastry and size of apple .
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12
Ensuring that the apple is Al dente to soft but that the pastry is golden brown and not burned
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13
Prepare your custard in the meantime
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14
When the apples are cooked , pour over some custard and reserved raisins and soaking fluid , serve hot .
