Name: Apple turnovers from puff pastry
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 cupcakes
Ingredients: 2 packages puff pastry; 1 pc egg; 600 g apples; 60 g sugar; 2 teaspoons ground cinnamon; 60 g raisins; 1 pc lemon; 30 ml water; 2 tablespoons breadcrumbs; 2 tablespoons powdered sugar

Step by step process

Prepare the filling

1
Start the apple turnovers by making the filling. Peel the apples, remove the cores, and cut them into small cubes so they heat through quickly and soften evenly. Put them in a saucepan and add the sugar, cinnamon, raisins, and the squeezed lemon juice.
2
Pour in the water and simmer over low heat for about 8 minutes, until the apples soften and most of the liquid cooks off. Stir in the breadcrumbs, which thicken the filling and soak up the excess juice, then let the mixture cool completely before you fill the pastry.

Filling and folding

3
Preheat the oven to 200 °C. Unroll the chilled puff pastry along with the paper it is wrapped in, and cut it with a sharp knife into squares roughly 10 cm on each side.
TIP:
Roll carefully in smooth, continuous movements from the full side toward the edge. Parchment paper is essential, it protects the butter layers. A key technique for strudels, rolls, and other rolled doughs.
4
Place a heaping spoonful of the cooled filling in the center of each square. Brush the edges with beaten egg, fold the pastry over the filling into a triangle, and press the edges firmly with a fork so the filling does not leak out during baking.

Baking and serving

5
Transfer the folded triangles onto a baking sheet lined with parchment paper, brush the surface with the remaining egg for a glossy crust, and prick each one a few times so steam can escape while baking.
TIP:
Beat the egg with a little water and brush the dough surface evenly with a pastry brush before baking. Be careful not to let the mixture reach the edges, as this will give a shiny, golden surface.
6
Bake for 22 to 25 minutes, until the pastry puffs up nicely and turns golden. Let the finished pastries cool slightly and dust them generously with powdered sugar before serving.