For the apple-cinnamon corners, remove the puff pastry from the refrigerator about 10 minutes before use and preheat the oven to 220°C. Roll up the dough and cut out squares of 8 x 8 cm with a sharp knife or pastry roller and brush with egg.
Peel the apples, cut into thin slices, mix with cinnamon, granulated sugar, raisins, rum and lemon juice. Heat a pan and put the mixture into the pan. Toss in it for about 4 minutes until the liquid that comes out evaporates, then let the mixture cool. Spread 1 tablespoon of the apple mixture on each of the dough squares.
Fold dough into square pockets and brush with beaten egg. Place corners on a baking sheet lined with the rolled baking paper and cut thin incisions every 1 cm with a sharp knife.
Bake in the oven on the middle shelf for approx. 15 – 20 min. until golden brown. Serve the apple-cinnamon wedges while still warm.
Preparation Tip:
If you don't like raisins, just make the apple-cinnamon wedges without them.
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