Filled Fruit Pastry
Put the apples in a pan with the lemon juice, xylitol and water and bring to a simmer. Cover and cook gently for about 15 minutes until soft. Remove the cover and cook for about 2 minutes to evaporate most of the moisture. Remove from the heat and leave to cool completely.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
Roll out the pastry between 2 sheets of non-stick baking paper. Cut out 6-8 rectangle-shaped pieces.
Spread the apple mixture over half of each pastry rectangle, then fold the other half over the top and pinch the sides together to seal well.
Brush with egg yolk and sprinkle with flaked almonds.
Bake for 15-18 minutes until the pastry is crisp and golden. Serve warm.