Apple Turnovers with Vanilla and Mascarpone

Summary

Ingredients

• 6 sheet / s puff pastry

For the filling:

• 1 apple
• 300 ml apple juice
• 0.5 ½ pack custard powder (vanilla)
• 1 packet vanilla sugar
• 0.5 ½ pack lemon (s) - zest, grated
• 1 teaspoon lemon juice
• 30 grams sugar
• 125 g mascarpone

For painting:

• 1 egg (s)
• 1 tablespoon milk

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Instructions

1. Peel the apple and cut into cubes.
2. In a small saucepan over medium heat, combine the apple cubes with 200 ml apple juice, a squeeze of lemon juice, some grated lemon zest, a pinch of vanilla sugar, and some sugar.
3. Bring to a simmer and cook for 5 minutes, stirring frequently.
4. In a small bowl, mix some pudding powder with the remaining 100 ml apple juice until smooth.
5. After the 5 minutes are up, add the pudding mixture to the simmering apples and stir vigorously with a whisk. Bring to a boil over medium-high heat for 1 minute, then remove from heat.
6. Stir occasionally as the mixture cools to lukewarm, about 10 minutes.
7. Preheat the oven to 220 °C (425 °F) on top and bottom heat.
8. Remove the puff pastry sheets from the freezer and cut into squares using a pizza cutter or sharp knife. Lay on a work surface to thaw for about 5 minutes.
9. Stir some mascarpone into the cooled apple mixture.
10. Place roughly 1/2 to 1 tablespoon of the apple-mascarpone filling slightly diagonally in the center of a pastry square.
11. Fold the pastry diagonally in half to form a triangle.
12. Press the edges together firmly to seal, preventing any filling from leaking.
13. Transfer to a baking sheet and repeat with the remaining pastry squares and filling.
14. In a small bowl, whisk together 1 egg with a splash of milk.
15. Brush the egg-milk mixture over each pastry triangle and poke holes across the top with a fork.
16. Bake for 15 to 20 minutes until golden brown.
17. Serve warm from the oven, or let cool completely, refrigerate for 1 to 2 hours, and serve chilled.