Apple Ginger Bags
Roll out puff pastry on the work surface cut into 8 squares.
Peel and finely grate ginger. Peel, quarter, core and dice apples. Combine ginger, apples, rum raisins, lemon juice, nuts, cinnamon and sugar.
Sprinkle marzipan onto each pastry square and top with apple mixture.
Separate egg. Beat whites and brush onto pastry squares. Fold up squares to form little purses. Pinch to seal.
Preheat the oven to 200°C (approximately 400°F).
Place pastries onto a baking sheet. Whisk egg yolk with 1 teaspoon cold water and brush onto pastries. Bake for about 20 minutes until golden brown. Remove and serve warm.