The filling for these flaky puffs is made by cooking cpples with brown sugar, ground cinnamon, beirao, liqueur (or your own preference), and almonds until the apples are tender. It needs to cool before being divided between the dough squares, which are then folded up to enclose it to create a pillow shape. Brushing them with beaten egg helps promote browning and also provides the "glue" for the almonds that are sprinkled on top.