Mix the cut apples with caramel dream and spices and put them in a pot. Melt the caramel dream mass, briefly boil it up for 3 minutes and pour into a bowl. Set aside.
Make a dough from almond dough mix, eggs, melted butter and water.
Shape small balls à 80g from the dough. Flatten the balls with the palm of your hand. Then take a small jar, sprinkle with bamboo fibre and press a small deepening into the round-shaped pieces for the filling. See photos!
Dollop 2 tsp of pudding and 1 tbsp of cut apples into each deepening. One half of the cut apples will remain, put those aside.
Bake the dough pieces at 175° C (fan) for about 30 minutes. After the first 15 minutes of baking, brush pastry with the egg-milk mix.
During baking, gently stew the remaining apple cubes in a pan.
Put the ready-baked crowns on a wire rack and fill up each deepening with the remaining apple cubes. Sprinkle with erythritol powder and enjoy.