Mix flour and 50 g sugar. Add egg and butter in flakes and knead quickly to a shortcrust pastry. Divide dough into 2 portions (1/3 + 2/3), wrap in foil and chill for about 1 hour.
Peel and quarter apples and cut out the core. Cut the fruit flesh into small cubes. Steam apples with some water and 75 g sugar covered in a pot for about 10 minutes until soft. Remove the lid and let the liquid evaporate.
Pour the apple mixture into a bowl and let it cool down.
Roll out the larger piece of dough thinly on a floured work surface and cut out 20 circles (7 cm Ø). Place the dough slices on a baking tray lined with baking paper. Place 1/2 tablespoon compote in the middle of each dough circle.
Roll out the rest of the dough thinly and cut it into strips about 7.5 cm long and 0.6 cm wide using a serrated pastry wheel. Use 4 strips to weave a grid on each cookie, press the ends together and cut out again if necessary.
Mix the egg yolks and 3 tablespoons of water, brush the dough grid thinly with it and sprinkle with 2 tablespoons of sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes until golden brown.