Apple puff pastry corners

  • 700 g sour apples
  • 75 g Walnut kernels
  • 25 g Butter or margarine
  • 50 g Sugar
  • 3 TL 'Vanilla flavor' pudding powder
  • 5 EL Apple juice
  • 1 pack frozen puff pastry (6 slices; 450 g)
  • 1 Egg (size M)
  • flour
  • fat
  • Icing sugar
105 minutes
Peel the apples, cut into eighths, core and cut into thin slices. Roughly chop the walnuts to 12 halves. Heat the fat, sugar and chopped walnuts in a saucepan while stirring. When the mixture turns lightly brown, add the apples.
Steam for 8-10 minutes. Stir the pudding powder and apple juice until smooth and bring to the boil with the apple compote while stirring. Let the compote cool down. In the meantime, put the puff pastry slices next to each other and let thaw at room temperature.
Roll out sheets of puff pastry on a floured work surface into rectangles (12 x 24 cm) and cut in half. Whisk the egg and coat the puff pastry squares thinly with it. Place 1 tablespoon of apple compote in the middle of each square and fold into a triangle.
Press the edges firmly all around using a fork. Place the puff pastry corners on two greased baking trays, brush with the egg and cover each with a walnut half. One after the other in the preheated oven (electric stove 175 ° C / gas: level2) bake for about 30 minutes.
Serve dusted with powdered sugar. Makes 12 pieces.
1 portion approx:
  • 270 kcal
  • 1130 kJ
  • 4 g protein
  • 17 g fat
  • 25 g carbohydrates


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