Apple Envelopes

Ingredients

Method

1. 1

   Puff pastry, base dough: mix the dough with cold water (do not pour in all the water at once) on low speed for about 3 minutes, then on medium speed for a further 2-3 minutes. The resulting dough should be uniform and have a temperature of about 20 °C. Roll the dough out into a star shape.

2. 2

   Puff pastry, laminating: the fat should have a consistency close to that of the base dough. Place the margarine on the rolled-out dough and wrap it (fold the arms of the star into an envelope shape). Roll the dough out to a thickness of about 1.5 cm and fold in four. Repeat this 3-4 times (dust the dough with a small amount of flour while rolling; brush the flour off thoroughly before folding the dough).

3. 3
   Puff pastry

   Roll the dough out to a thickness of about 0.4 cm and cut squares that allow the envelopes to be folded later (about 70 g each).

4. 4
   Baked apple filling

   Place the baked apple filling (about 30 g each) on the puff pastry squares and fold into envelopes. Bake at 200-220 °C for about 20-25 minutes.

5. 5
   Decoration

   Sprinkle the envelopes with icing sugar. Decorate as desired.