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, cut into cubes and mix with 200 ml apple juice, lemon juice, grated lemon zest, vanilla sugar and sugar in a small saucepan. Bring the whole thing to a simmer for 5 minutes (steaming) and stir again and again.
2. Meanwhile, mix the pudding powder with the remaining 100 ml apple juice. After the 5 minutes simmer, add the pudding mixture to the apples and bring to the boil again briefly while stirring vigorously with the whisk. Then take it off the stove and let it cool down a little while stirring occasionally (approx. Lukewarm).
3. Preheat the oven to 220 ° C top / bottom heat.
4. Take the puff pastry sheets out of the freezer and cut into squares (a pizza knife is ideal for this). Then lay out to thaw.
5. Stir the mascarpone into the apple-vanilla mixture.
6. After about 5 minutes, the panels are relatively easy to form.
7. Take a square of puff pastry, place about 1/2 to a whole tablespoon of the apple mixture slightly diagonally in the middle, fold the puff pastry into a triangle and close the edges by pressing together (press well, otherwise the filling will run out).
8. Lay out on the baking sheet. Whisk the egg with the milk well, brush the pockets with it and poke holes at the top with a fork.
9. Put in the oven for about 15 to 20 minutes.
10. They are irresistible after baking, but in summer you can also let them cool down, put them in the fridge and enjoy after 1 to 2 hours.