Appelflap (apple Fold)

(for appr. 12 pieces) :. For brushing : 1 egg yolk or a mix of milk and sugar Prepare or buy (shortcrust) pastry. Roll the pastry not too thinly and cut out large circles (6 in/15cm). Prepare the filling by cutting dices out of the pealed apples and mix them with the sugar, cinnamon, well drained previously washed currants and raisins. Do NOT prepare the filling in advance as the sugar will melt making the pastry too damp. Heap some filling on each circle of pastry and fold the edges over it, gluing the edges down with water. Brush each applefold with the egg yolk, which has been slightly beaten in a table spoon of water or use the mix of milk and sugar. Put the folds on a buttered baking tray and bake them in the middle of a hot oven in approx. 10 minutes until golden brown and well cooked. Eat them not too long afterwards as the crust will soon become limp because of the moist filling.