Puff pastry with apple filling

Preparing the ingredients. We will need two layers of puff yeast or yeast-free dough, sugar, a little brandy, cinnamon, walnuts, sweet and sour apples and an egg.
While the dough is defrosting, you can prepare the filling. Peel the walnuts. Grind them in a blender, but not very finely. Wash the apples. Peel. Cut them into small cubes. Transfer to a saucepan. Add butter. Mix it up. Put it on the stove. Simmer the apples on low heat until half-cooked. Add sugar, cinnamon, and zest. Keep on fire for another 3-4 minutes until the sugar dissolves. Stir constantly so that it does not burn. Pour in the cognac. At the end, add corn starch. Mix it one last time. Set the mass aside, let it cool down. Instead of nuts, you can add raisins. It should be washed. Pour hot water. Let stand for 15-20 minutes. Drain the water. Dry with paper towels. Add to the apples. Mix it up.
Roll out the dough layers (thickness 3 mm). Squeeze out the circles with a glass.
Put the apple filling (1 tbsp. l) in the middle of the circle. Grease the free edges of the dough with beaten egg. On the surface of the second circle, make small slits with a knife. Cover the first circle with stuffing with it. Press down the edges of the dough with your finger. You can do this with a fork, it will be more beautiful. Form all the other pies in this way.
Cover the baking sheet with parchment or simply grease the bottom with a piece of butter. Lay out the products, leaving space between them. It is more convenient to form the blanks immediately on a baking sheet.
Separately, break an egg into a bowl. Pour in a spoonful of milk. Mix until smooth. Use a silicone brush to lubricate the surface of our workpieces with egg mixture. Mix the sugar and cinnamon separately. Sprinkle the pies.
Preheat the oven to 190 degrees. Bake for about 30 minutes. When the top of the baking becomes golden, it means it's ready!
The pies turned out pretty cute. The fragrance is simply stunning! Help yourself!