Apple Pockets

Knead flour, egg light butter and water into a soft elastic dough. Peel apples, remove core and cut apples into fine slices.

Mix cream cheese with egg, juice, low-fat curd of lemon, sugar and cinnamon well, add apple slices and almond kernels. Roll out dough thinly on a floured work surface and divide into four squares.

Spread the apple mixture evenly over the center of the squares, wrapping all four ends so that the amount is covered with dough.

Place the apple pockets on a baking tray, brush with egg yolk, sprinkle with coconut and bake at 200 °C until golden brown.

Serve with: a little vanilla sauce

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