Peel the apples and use the apple digger to take out the core, cutting off the two ends of it, which you will then use as a closure.

Work the softened butter in a bowl with the sugar and a teaspoon of Brandy; use this cream to stuff the apples, sealing them at the ends with the bits kept aside.

Roll out the puff pastry with a rolling pin, making a sheet about 2 mm thick, then from it cut out 6 12-cm squares; in the center lay the apple then raise the four corners of the pastry by joining them on top.

Brush the pastry with beaten egg, then place the apples on a lightly buttered and floured baking sheet; bake them in a preheated oven at 190 degrees for about 35 minutes, until the apples are well cooked and the pastry is colored.

Meanwhile, blanch the pistachios in lightly salted water, then peel and finely chop them.

Melt the jam over low heat, diluting it with a tablespoon of water, then strain it through a fine-mesh strainer.

Take the apples out of the oven and brush them with the hot jam, cover the joining points of the pastry with pistachios and a half-cherry in the center. Serve them warm.