Prepare the puff pastry as indicated on the package and cut into 6 squares.
Cut the sweet and sour apples into small cubes and heat them in a saucepan with just a little butter.
Then add the cinnamon sugar and let everything simmer for about 5 minutes. B. dislikes when the apples are too floury and likes when they still have that certain bite. Therefore, decide for yourself how soft they should be. Then stir in the apple mango purée and warm it up briefly. Whisk the egg and set aside.
Now the apple mixture can be applied to the puff pastry squares. Please note that you are forming a triangle and thus only equip one half with the mass and leave the edge free!
Brush this with a beaten egg, because then the dough will stick together better. Now fold the two halves together and shape them into triangles. I pressed the edges together with a fork, but there are no limits to the design! I`ve also molded candies or filled them with cherries. The corners are now coated with the whisked egg and possibly cut into, if you like.
Now put the air in the oven for approx. 15 minutes at 190 - 200 degrees. Set the alarm clock and always look nice! Depending on the dough, it can be quicker or take longer!
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