Unpack the frozen puff pastry and let it thaw on baking paper for approx. 15 minutes. Preheat the oven (200 ° C convection).
In the meantime, peel and core the apples and cut into small cubes. Put these in a saucepan and bring 150 ml of water, 100g of brown sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 2 packs of bourbon vanilla sugar and a pinch of salt to the boil and cook on a low flame for a good 15 minutes. After the cooking time, remove the liquid with a ladle and stir in a bowl with a whisk with the 2 tablespoons of cornstarch until smooth and pour back into the pot. Bring to the boil briefly and remove the pot from the stove.
Place the now defrosted puff pastry sheets individually on a board and cover with 1-2 tablespoons of the apple compote and carefully fold the dough over and press the edges firmly. Then you can press the edge down with a fork - that also gives a nice pattern. If you don`t want to fold the pastry sheets over, you can also put 3-4 tablespoons of the apple compote on the pastry surface and then cover it with another sheet of pastry and also press the edges well.
Now the filled dumplings are placed on a baking tray lined with baking paper (approx. 6 per tray) and baked for about 20 minutes. The bags will open nicely and be fluffy. After cooling, make a frosting from powdered sugar and water and carefully spread it onto the apple pockets with a brush.
Vanilla sauce goes well with it. The apple compote that may be left over also tastes great on a cream cheese roll!
Tip:
You can also deep-fry the bags (without a pan). To do this, put vegetable oil in a high pan and let it get hot. Add the apple turnovers one by one and fry until golden yellow on each side for approx. 2-3 minutes. Then place on kitchen paper so that the oil can drain off.
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