Baked apple pockets

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Place puff pastry sheets next to each other and defrost at room temperature in 15-20 minutes. In the meantime, roll out the raw marzipan mixture thinly on a work surface dusted with icing sugar and cut out 6 circles (8 - 9 cm Ø).

2. 2

   Dice marzipan remains and mix with sultanas, almond slivers and amaretto. Peel and halve apples and cut out the core. Press the marzipan filling into the apple halves. Separate the egg and mix the egg yolk with cream.

3. 3

   Roll out puff pastry sheets individually to squares (19 x 19 cm) on a floured work surface. Spread marzipan circles with egg white and place them in a corner of the pastry square. Leave one edge free and coat it with egg white as well.

4. 4

   Place one half of each apple on a marzipan circle with the filling facing down. Whip the opposite corner of the dough over it to form a triangle. Press the edges well with a fork and cut straight if necessary.

5. 5

   Place 3 bags each on a baking tray lined with baking paper and brush with egg yolk. Sprinkle with flaked almonds and bake one after the other in a preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes.

6. 6

   Dust apple pockets with icing sugar and serve hot or cold. Makes 6 pockets.

Nutrition Facts

KCAL
610 kcal

CARBS
51 g

FATS
39 g

PROTEINS
11 g