Use the apple cutter to remove the core from the apples. Place each apple on the puff pastry so that you can seal the pastry around the apple later (like a ball).
Where the core was, fill the apple with honey and then close the apple by turning over the puff pastry. If necessary, pierce a few holes in the puff pastry with a fork and brush with egg yolk.
Place the apples on a baking sheet (with the locking side facing down, then the honey stays in the apple and does not run out) and bake until golden (at 180 ° C for about 15 minutes).
Tip: Tastes great hot, but you can also take it cold with you. Cinnamon and sugar can be sprinkled on top as you like.
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