In a small bowl, combine the unflavored gelatin with 1/2 cup of the apple juice or apricot juice. Set it aside to let the gelatin bloom while you work on the rest of the recipe.

Grease an 8x8-inch baking pan or line it with parchment paper. This will prevent sticking when the mixture sets.

In a saucepan over medium heat, combine the remaining apple juice or apricot juice with granulated cane sugar, lemon-lime juice, and lime juice.

Stir constantly until the sugar dissolves completely.

In a separate small bowl, whisk the cornstarch with a little water to make a slurry. Slowly add this slurry to the fruit juice mixture while stirring continuously.

Cook the mixture until it thickens, resembling a syrupy consistency.

Once the mixture has thickened, remove it from the heat.

Add the bloomed gelatin mixture to the pan and stir until it completely dissolves into the fruit mixture.

Fold in the finely chopped walnuts gently, ensuring they're evenly distributed.

Pour the mixture into the prepared pan, spreading it out evenly.

Let it cool at room temperature for about 2 hours until it sets. You can speed up the process by placing it in the refrigerator for around 1 hour.

Once set, remove the mixture from the pan onto a cutting board.

Cut the set mixture into small squares or rectangles, traditionally about 1-inch in size.

Coat each piece in sifted confectioners’ sugar, ensuring all sides are lightly coated.

Your aplets and cotlets are ready to serve! Arrange them on a plate for a delightful treat.

Store any leftovers in an airtight container, separating layers with wax paper to prevent sticking.