Today’s recipe is a quick disaster, assuming you have some puff pastry in the fridge or freezer. If it’s in the freezer, you have to be patient to defrost it – the quickest and most effective way is to leave it in the fridge overnight.
From the dough you will cut squares 12 × 12 cm or whatever size you want. Consider how much dough you have, how many pieces you want to make and that you will have to fill the square, then bend it diagonally. If it’s too small, you won’t be able to put too much stuffing in, so you’re going to eat pastry triangles with traces of apples. :))))
As long as you calculate the hypotenuse of the isosceles triangle, prepare the filling separately. 🙂 Grate some cleaned and washed apples, mix them with cinnamon powder and sugar (is not compulsory), then put them to harden on the fire, a process that will evaporate the juice and make the filling easier to use. Finally add some chopped walnut kernels.
Sprinkle a little breadcrumbs or semolina on each square of the dough (to absorb the excess juice), put a spoonful of filling (or as much as it enters), then fold the square diagonally so that the top completely covers the dough. You press the edges to be well glued and you can make a model with the fork.
Brush on top with a beaten egg yolk (mixed or not with a little milk). For artistic impression. 🙂
Bake them in the preheated oven for about 20-30 minutes, at the medium heat. Or see what it says on the foliage.
The recipe is from the book “24 Fruit Sweets”, by Laura Adamache.
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