Puff pastry shoe soles with mascarpone curd and apple sauce

Name: Puff pastry shoe soles with mascarpone curd and apple sauce
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 4 rectangular slices (20 x 10 cm; à 75 g) deep-frozen puff pastry; 1 Egg yolk (size M); 3 TABLESPOONS Milk; 12 TABLESPOONS Sugar crystals; 750 g Apples (e.g. Elstar); 175 g Sugar; 150 g Mascarpone; 250 g Low-fat curd; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Flour; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

4 rectangular slices (20 x 10 cm; à 75 g) deep-frozen puff pastry
1 Egg yolk (size M)
3 TABLESPOONS Milk
12 TABLESPOONS Sugar crystals
750 g Apples (e.g. Elstar)
175 g Sugar
150 g Mascarpone
250 g Low-fat curd
2 TABLESPOONS Lemon juice
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry next to each other on a floured work surface and allow to thaw. Cut out the puff pastry with an oval cookie cutter (10 x 7 cm). Place the rest of the puff pastry on top of each other, roll out and cut out a total of 12 ovals. Place the puff pastry ovals on a baking tray lined with baking paper. Whisk egg yolk and milk, spread the puff pastry thinly and sprinkle evenly with 1 tablespoon of sugar crystals. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes. In the meantime, peel and quarter the apples and cut out the core.
2
Dice quarter roughly. Caramelise 100 g sugar in a pot. Add the apples, pour 100 ml water on them and bring to the boil. Cook apples in a closed pot for about 15 minutes until soft. For the cream mix mascarpone, quark, 75 g sugar and lemon juice. Cut open the soles of the shoes horizontally and fill with cream and applesauce
3
10 minutes waiting time