1 dose of short pastry: 250g / 9 ounces
Modì® apples: 200g / 7.05 ounces
unrefined cane sugar: 60g / 2.11 ounces
butter: 20g / 0.70 ounces
½ teaspoon of dried orange peel
3 tablespoons of toasted hazelnuts, chopped
2 teaspoons of toasted sesame seeds
1 tablespoon of water

to decorate: icing sugar and sesame seeds
1 beaten egg for basting

Prepare the filling: peel, core and roughly grate the apples. Into a small saucepan put butter, sugar, grated apples, orange peel and water and cook the mixture until all the liquids have evaporated. Set aside and allow to cool.

Make the cookies: make a quite thin layer of short pastry, cut out several discs, baste them with beaten egg and top them with generous amounts of apple filling. Cover them with another short pastry disc and seal the sides tightly with the prongs of a fork. Repeat the operation until you have used up all the short pastry and the filling. Baste the cookies with beaten egg and decorate them with sesame seeds. Bake at 180°C (356°F) for around 10 minutes, until they are well-cooked and golden brown.

Serve: while still hot, dust the cookies with icing sugar.