Puff Pastry Bag with Apple Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g puff pastry
- 1 lemon (s)
- 4 apples, tart ones, best Boskoop
- 1 tablespoon cinnamon powder
- 1 tablespoon sugar
- 1 egg (s)
- 2 tablespoon milk, low in fat
- some powdered sugar
Print Recipe
Pin Recipe Instructions
- Place the puff pastry slices next to each other to defrost. Preheat the oven to 200 ° C. Line a baking sheet with parchment paper.
- Squeeze the lemon. Quarter, core and peel the apples and cut the flesh crosswise into fine slices. Put in a bowl and drizzle with the lemon juice. Add cinnamon powder and sugar and mix well.
- Separate the egg. Halve the dough slices to make square pieces. Divide the apples in the middle of the puff pastry slices. Whisk the egg white and brush the edges of the pastry with it. Fold the pastry corners in the middle on the apples and press the edges together well.
- Mix the egg yolks with the milk in a bowl. Place the puff pastry pockets on the baking sheet and brush with them. Bake in a hot oven for about 20 minutes until golden. Dust with icing sugar if you like and serve warm.
- Tip:
- The bags taste like little apple strudel when you mix 2 tablespoons of raisins soaked in rum with the apples. Those in a hurry simply fill the dumplings with their favorite jam.
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