Granny Smith apples, peeled and cored
package puff pastry
small package vanilla pudding
teaspoon Rum extract
Preheat the oven to 450F. Peel and core the apples and set aside. Roll out puff pastry to about an 1/8" thickness. depending on size of apple will depend on squares you cut to wrap apple. Set each apple on its own piece of puff pastry. Fill the apple core with cinnamon/sugar and plug the top with a little almond paste. Egg wash the dough edges so the corners will stick together as you fold each corner of puff pastry up toward center of core. Flip apple over so folds are at bottom and lightly egg wash to help with coloring. Bake until the pastry shell starts to brown, then lower heat to about 350F and continue baking until golden brown. Remove from oven. Top with the rum sauce. Rum sauce: Make the vanilla pudding and then add the whipped cream and rum extract. Pour rum sauce over the top.