Apple envelopes
4 servings
45 minutes
Apple envelopes are a refined treat with an Eastern character, originating from Chinese cuisine. This dessert combines airy puff pastry with a rich fruit and nut filling. Sour apples add freshness, marzipan gives a delicate sweetness, and hazelnuts provide crunch and richness. A light aroma of cinnamon and powdered sugar makes the pastry especially appealing. Envelopes are perfect for a cozy tea time or as an exquisite dessert for a festive table. Their preparation is an art of creating the perfect balance of flavors and textures, while their appearance makes them a true decoration for any meal. Beneath the golden crust lies a juicy, tender filling that awakens warm memories and enjoyment in every bite.
1
Let the puff pastry sheets thaw for about 10 minutes, then place them next to each other and roll out to a size of approximately 40x20 cm. Cut the dough into 8 squares of 10x10 cm.
- Puff pastry: 300 g
2
Preheat the oven to 200°C.
3
Peel the apple, remove the core with seeds, and cut it into 8 pieces. Cut the marzipan mass into cubes. Chop the hazelnuts coarsely.
- Sour apples: 1 piece
- Marzipan mass: 30 g
- Hazelnuts: 30 g
4
Place 1 piece of apple and a marzipan cube in the center of each test square. Sprinkle with nuts and cinnamon sugar on top.
- Sour apples: 1 piece
- Marzipan mass: 30 g
- Hazelnuts: 30 g
- Cinnamon with sugar: 4 teaspoons
5
To close the envelopes, each corner of the square must be lifted in turn and secured over the filling. The diagonal gaps should be smoothed with fingertips to prevent the filling from spilling out during baking.
6
Moisten the baking tray with cold water.
7
Place the envelopes on a baking sheet and brush with beaten egg yolk. Bake in the oven for 20-30 minutes until golden brown.
- Egg yolk: 1 piece
8
Sprinkle the warm envelopes with powdered sugar.
- Powdered sugar: 2 g