In a bowl sift the flour with a knife to chop the cold butter (from the freezer), grind into crumbs. Gradually add cold water (from the fridge), stir. Do not add all the water at once, it may need less.

Add the egg and salt, stir. To the dough add the vinegar (Apple cider, others are not substitute) and pumpkin puree (pumpkin pre-bake in the oven and grind in a blender. Knead firm dough, wrap in clingfilm and put into the fridge for 30 minutes.

Apples cut into medium dice. I chopped very coarsely, better than 0.5 cm. soak the Raisins, drain the water and dry on a paper towel. In a pan melt the butter and arrange the apples. When Apple will separate the juice, add the raisins and simmer until the liquid is completely evaporated. Add the sugar and caramelize the. At the end add cinnamon.

Roll out the dough into a thin layer (5 mm), fold the envelope down, then right to left. Again roll out the layer and fold the same way two more times.

After you roll out the dough, cut into squares, place it in the middle of each stuffing, and fasten together the opposite ends. The outer edge also suscipiam. Baking tray lay a parchment, grease, lay the Patty, top grease melted butter. Bake in a preheated 200-220 degree oven for 20-25 minutes until Golden brown. The finished cakes sprinkled with powdered sugar.