For the filling :

2 large apples, peeled, cored, and diced

1/4 cup brown sugar

1/2 teaspoon cinnamon

1 teaspoon vanilla

2 teaspoons cider

1 teaspoon cornstarch

For the dough :

2 cups flour, sifted

4 Tablespoons butter

2 egg yolks

1/3 cup HOT milk

1/4 teaspoon salt

For the glaze :

1 teaspoon vanilla

2 Tablespoons milk

1 cup powdered sugar Vegetable or canola oil, for frying

Directions :

To make the filling, combine the apples, brown sugar, cinnamon, and vanilla in a small sauce pan. Cook on medium heat until juices start to form, about 3 minutes. Make a slurry by whisking together the cider and cornstarch. Stir this into the pan, turn the heat up to high, and cook, stirring constantly, until mixture is thickened, about 3 minutes longer. Remove from heat and set aside.

For the dough, cut the butter into cubes then use a pastry cutter to work it into the flour. Continue to cut in the butter until it’s in small pea-sized lumps. In a small mixing bowl, beat the egg yolks and salt together. Slowly pour in hot milk, stirring constantly. Pour the milk mixture into the flour mixture. Stir together until a dough begins to form. Turn the dough out onto parchment or wax paper, and knead it until it smooths out, about 1 minute.