Apple and cinnamon bells with almond flakes and caramel

1.

Finely dice the apple rings. Put 375 g flour, 250 g butter in flakes, salt, 125 g sugar, cinnamon, apple cubes, egg and 1 tablespoon cold water in a bowl. First knead with the dough hook of the hand mixer, then with your hands to form a smooth shortcrust pastry.

2.

Wrap the dough in foil and refrigerate for about 30 minutes.

3.

Bring 25 g butter, cream, 40 g sugar and honey to the boil in a saucepan while stirring. Add flaked almonds and simmer for about 2 minutes over low heat, stirring occasionally. Stir in 1 tbsp flour.

4.

Remove from heat and let cool for about 15 minutes.

5.

Roll out half of the shortcrust pastry on a floured work surface approx. 0.5 cm thick. Cut out bells (approx. 5 x 6.5 cm) and place on 2 baking sheets lined with baking paper. Process the remaining dough in the same way, knead the leftover dough again and cut out more bells.

6.

Spread the almond mixture on the bells with a spoon. Bake bells one after the other in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 10–12 minutes. Take out and leave to cool on a wire rack.