Apples and raspberries bundles

For the pastry: mix the flour with a pinch of salt and 80 ml of very cold water, until you obtain a firm mixture. Wrap it in a cotton cloth and put it in the fridge for 30 minutes.

With wet fingers, work the butter until it gets a paste consistency. Roll out the dough on a floured surface and place the butter in the center. Fold over the pasta, pass the rolling pin and put in the fridge for 5 minutes.

Roll out the dough on a floured surface in a 1 cm thick rectangle and fold it 3 times into a square. Roll it out again in a rectangle changing towards, then fold it 3 times and let it rest for 15 minutes in the fridge. Repeat these 3 times, including rest in the fridge.

Preheat the oven to 180°C. Peel an apple, remove the core and slice it finely. Roll out the pastry and obtain 20 disks with a fluted round cookie cutter.

Put a slice of apple, a teaspoon of jam and two raspberries on half. Brush the edges of beaten egg and close with the remaining discs. Brush the surface of each bundle with beaten egg and sprinkle with caster sugar.

Place the bundles on a baking sheet covered with parchment paper and cook for 20 minutes until they are swollen and golden.