Half Moons of Apples
This is probably the first historical recipe I ever tried and continue to do due to its huge success among my fellow reenactors. The recipe tells you to take butter and make a good dough… I lean towards puff pastry, especially after a trip to Paris where I was introduced to Chaussons aux Pommes and their similarities to these pastries. You can most certainly do your own puff pastry from scratch, but store bought works just as well.
4 apples
25 g butter
2 eggs
cinnamon
2 tbsp sugar
2 tbsp rose water
400 g puff pastry
Peel, core and cut the apples in thin slices. Boil until soft with butter and a little water, just enough to cover the bottom of the pot, mash. Whisk eggs with Rose Water and cinnamon, combine with the apples and put the mixture back on the heat until it thickens, leave to cool. Roll out the pastry thinly and cut into rounds, (80 millimetres in diameter or so?), dust with cinnamon, place a dollop of the filling on each round, fold over, seal and crimp the edges. Fry on both sides in clarified butter.
Source: Märta Sture 1739, p. 200.