Apple Pie Filling: Peel, core, and dice the apples. Mix with the juice of 1 lemon to prevent oxidation. Heat a pan over low heat, add unsalted butter, and then add the diced apples with 1 teaspoon of salt. Stir-fry a few times, then add sugar and the juice of 2 lemons. Stir-fry until the sugar is completely dissolved and the apples release some water. When the liquid reduces by 1/3, add cinnamon powder and continue cooking until the apples soften and the liquid reduces. Mix 150 grams of water with cornstarch, pour it in, and cook until the liquid reduces to 1/3 and thickens. Set aside.

Taro Filling: Ingredients: 2 taro roots, peeled and diced. A little oil, 1 teaspoon salt, sugar as needed, 3 bowls of water. Method: Heat oil in a pan and stir-fry the diced taro. Add salt and sugar, mix well, then add water and bring to a boil. Stir continuously to prevent sticking. Cook until the taro is fully cooked and thickened. Set aside.

Prepare a sheet of puff pastry, fill with the filling, leaving about a 1 cm gap at the edges, forming a U shape. Brush egg wash on the inside edges of the U shape, about 1 cm wide. Fold the puff pastry over and press lightly on the three sides. Do not press too hard, or the pastry won't puff up. Lightly pressing prevents the filling from leaking. After pressing the edges, use a fork to press lightly again. Make 3 cuts on top, brush with egg yolk, and sprinkle with white sesame seeds.

Preheat the oven to 392°F (200°C) for 10 minutes, then bake at 392°F (200°C) for 15 minutes.