Ingredients for 40 pieces:

- 250g of wheat flour,
- 250g butter,
- 250g cream cheese,
- 1 packet of vanillin sugar,
- 2 apples,
- icing sugar.


Sift flour on a pastry board, add vanilla sugar and butter. Chop with a knife into tiny pieces. Add creamy curd and chop together. Quickly knead the dough, make a ball out of it. The dough will be sticky. Wrap in foil and put in the fridge.

Heat the oven to 200 ° C. Peel the apples, divide them into quarters, cut out the seed nests, cut each quarter into strips 3 - 4 mm wide.

Divide the dough into 2 parts and roll out successively on a flour-strewed table with a roller sprinkled with flour. The pieces of dough are to be about 1/2 centimeter thick. Using a glass, cut out circles, place a piece of apple in the center of each circle and stick the cake in the middle. Place on two thin baking sheets * and bake for about 20 - 25 minutes until golden. Cool on a metal grid. Before serving, sprinkle with icing sugar. The cones are the best right after baking.

* TIPS: Use the thinnest baking tin possible so that the cones bake faster and are more crunchy. The black thick plate from the oven equipment may be too thick.