Apple and hazelnut cream handpies for epiphany

Ingredients

Hazelnut cream :

• 1/3 cup hazelnut flour
• 1/4 cup sugar
• 1 Tbsp softened butter
• 1 egg
• 1 puff pastry
• 2 apples
• 1 tsp butter
• 1 Tbsp brown sugar

To golden :

• 1 beaten egg
• 1 Tbsp brown sugar

Materials

• 1 bowl or cookie cutter 4.5 inches diameter
• 1 knife
• 1 rolling pin
• 1 whisk
• 1 brush

Preparation

• Prepare the hazelnut cream:
  Mix the sugar and hazelnut powder. Add the soft butter and the egg and mix well. Set aside.
• Prepare the apples:
  Wash, peel and cut the apples into small pieces. Melt butter in a hot pan and add the apple slices.
  
• Add the brown sugar and brown the apples for about 5 minutes. Set aside.
• Unroll the puff pastry and draw 4 circles 12 cm in diameter using a knife and a bowl or a cookie cutter. You can use the scraps and roll them out to form two more circles if you like.
  
• Roll out the circles to make them to give them an oval shape. Place a tablespoon of hazelnut cream on one side and a tablespoon of apples on top.
• Fold up the pies and close them. Brush with beaten egg and chill for 1 hour.
  
• Draw a pattern on the pies then brush with beaten egg again. Sprinkle with brown sugar.
• Bake in a preheated oven at 180°C for 30 minutes (with convection).
  
• There you are, your Epiphany handpies are ready !