Crispy puff pastry, cinnamon-scented apples, and a delicate cream made from whipping cream and mascarpone create a simple dessert for coffee or tea. After baking, the pastries are fluffy and golden, while the fruity filling gives them a pleasant sweetness.
Preparation is neither complicated nor time-consuming. Simply sauté the apple with butter, sugar, cinnamon, and jam, bake the puff pastry squares, and once cooled, fill them with cream. Finally, lightly dust the finished pastries with powdered sugar.
What You’ll Need
For the apple filling:
- 1 apple,
- 1 tablespoon sugar,
- 1 tablespoon butter for frying,
- cinnamon to taste,
- 1 tablespoon jam.
For the puff pastries:
- 1 sheet of puff pastry,
- milk for brushing,
- 1 packet vanilla sugar.
For the mascarpone cream:
- 200 ml whipping cream or sweet cream,
- 150 g mascarpone,
- 3 tablespoons powdered sugar.
For finishing:
- powdered sugar for dusting.
Step-by-Step Preparation:
1. Slicing the apple: Cut the apple into half-moons. Heat butter with sugar in a pan and add the prepared apple slices.
2. Making the apple filling: Sauté the apple over low heat, then add cinnamon and apricot jam to taste. Transfer the finished filling to a plate and set aside.
3. Preparing the puff pastry: Brush the puff pastry with milk and sprinkle evenly with vanilla sugar. Then fold it in half and use a pastry wheel to cut out large squares.
4. Brushing before baking: Transfer the squares onto a baking tray lined with parchment paper and brush the tops again with milk. This will make them fluffy, golden, and crispy after baking.
5. Baking: Place the prepared squares in an oven preheated to 180°C. Bake for 20 minutes until golden and crispy.
6. Making the cream: Pour the whipping cream into a bowl and whip until stiff. Add the mascarpone and powdered sugar and whip together into a medium-stiff cream, then transfer it to a piping bag.
7. Filling the pastries: Cut the baked pastries in half. Pipe the mascarpone cream onto the bottom half and add the prepared sautéed apples, then cover the filling with the top half of the pastry.
8. Finishing and serving: Dust the filled pastries with powdered sugar and serve. They are best enjoyed with a cup of coffee or tea.
How to Make the Perfect Stiff Cream
First, whip the cream on its own, then add the mascarpone and powdered sugar. The resulting cream should be medium-stiff so it can be easily piped and won’t run out of the filled pastries.
How to Fill the Pastries
Carefully cut the baked puff pastry so both halves stay intact. Pipe the cream onto the bottom half, add the sautéed apples, and cover everything with the top half. Add the powdered sugar only at the very end.
Final Tip
Add cinnamon to taste and use the apricot jam as described in the instructions. Stick to the baking temperature of 180°C and the 20-minute bake time to achieve the desired golden color and crispy texture.
