I was inspired by two recipes that were very similar in nature to make my version of Apple Pillows.
Source: Das Kochbuck der Sabina Welserin, a 16th century collection of German recipes
Nim gút epffel, schels vnnd schneidt 4 schnitz daraús, nim ain mell, air vnnd wasser vnnd saltz, mach ain taig nit zú ring, schit die epffel darein, thú ain schmaltz jn ain tiefe pfannen, wan es haiß jst, thú die schnitz jn das schmaltz, bis der kúch gar hoch wirt, lasß jn sittig bachen, ker jn vmb/ lasß jn an der andern seiten aúch bachen, so jst er gút.
Die aúffgelaffnen weixlen zú bachen
Nim ain hais wasser, leg ain schmaltz darein als ain bamnúsß/ vnnd wan das schmaltz ergangen jst, so mach ain taig mit mel, der dick sey, schlag jn, bis er platern jberkompt, darnach mach jn ring vonn weissen vom aý, magst woll ain ainig ortotter aúch dareinthon, bind alweg 4 weixlen zúsamen, stosß jn tog, bachs, ridtlen die pfannen, so gandt sý aúff, das schmaltz músß woll hais sein.
Translation: (Translated by Valoise Armstrong)
Take good apples, peel them and cut them into four pieces. Take flour, eggs and water and salt, make a batter, not too thin , pour the apples into it and put fat in a deep pan. When it is hot, put the pieces into the fat, until the cake rises, let it fry slowly. Turn it, let it also fry on the other side, then it is good.
To bake puffed apples
Take milk with a little water in it and heat it well, until you can still just stand to dip a finger into it. Make a firm batter with flour, beat it until it bubbles, lay eggs in warm water and thin the batter with them. Cut the apples in circles and as thin as possible, draw them through the batter and coat them with it. Shake the pan, then they will rise. And the fat should be very hot, then they will be good and rise nicely.
Prepare a deep fryer (or a pan that can support a candy thermometer) for frying. In a shallow bowl, whisk together egg and milk until combined. Add flour to egg mixture and combine until a batter is made. Peel, core and slice thinly apples. Pre-heat deep fryer to 375°F. Dip apple slices in batter, until well coated. Let excess batter drip back into bowl. Place apple slice in deep fryer and cook until golden brown on both sides. Let drain on paper towel and sprinkle with cinnamon sugar, if desired.
Welserin Sabina Das Kochbuch der Sabina Welserin [Book]/ ed. Stopp
Hugo.- Heidelberg: Carl Winter Universitätsverlag, 1553.- 1980: p. 173.-
A Transliteration and translation of the 16th century German cooking
"Das Kochbuch Der Sabina Welserin." Recreational Medievalism. Trans. Valoise Armstrong. David D. Friedman, 29 Oct. 1998. Web. 27 Sept. 2012. <http://daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html>.
Welserin, Sabina. "Das Kochbuch Der Sabina Welserin (c. 1553)." Monumenta Culinaria Et Diaetetica Historica. Thomas Gloning, 26 Aug. 2006. Web. 27 Sept. 2012. <http://www.uni-giessen.de/gloning/tx/sawe.htm>