Apple and puff pastry plunder

Name: Apple and puff pastry plunder
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 450 g frozen puff pastry (10 pieces; square); 200 g Marzipan paste; 300 g Fresh cream; 4 Apples (e.g. Jonagold); 3 TABLESPOONS Lemon juice; 150 g Apple Jelly; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

450 g frozen puff pastry (10 pieces; square)
200 g Marzipan paste
300 g Fresh cream
4 Apples (e.g. Jonagold)
3 TABLESPOONS Lemon juice
150 g Apple Jelly
baking paper

Directions

1
Place the puff pastry sheets next to each other and let them thaw at room temperature for about 10 minutes. In the meantime, roughly grate the marzipan. Mix with crème fraîche and whisk smooth with the whisks of the mixer.
2
Wash the apples, grate them dry and cut out the cores with an apple corer. Slice or cut the apples into thin slices and immediately mix with lemon juice.
3
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line two baking trays with baking paper. Fold the corners of each puff pastry sheet inwards, forming the sheets into a slightly oval shape.
4
Put them on the trays. Spread marzipan mixture on the dough pieces. Cover with the apple slices. Bake one after the other in a hot oven for 20-25 minutes.
5
Warm the apple jelly slightly and spread it on the Danish pastry while still hot. Let it cool down.