Ingredients

1 roll of puff pastry (rectangular)
1 apple
1 tablespoon of sugar
6 teaspoons of apricot (or peach) jam
40 g of butter
Icing sugar
2 tablespoons of lemon juice
Zest of 1 lemon (grated)

Preparation

How to make puff pastry with apple and jam?

Peel the apple and grate it with a coarse grater.

Add the zest of one lemon, two tablespoons of lemon juice and one tablespoon of sugar.

Mix well.

Unroll the puff pastry roll and cut it into 6 rectangles with a smooth cutter, then cut strips halfway across the rectangle.

However, you will have to leave 1 cm from the edge so as not to cut it completely and keep the strips attached to each other.

Brush the surface with a little melted butter and fold the rectangle over itself.

The butter should not be hot, but slightly warm.

Add a teaspoon of grated apples to the center of the folded rectangle, then a level teaspoon of jam.

Lightly press the filling with the back of the spoon.

Close the rectangle with your hands to form a triangle.

Gently seal the tip and edges with your fingers.

Using your fingertips, apply light pressure to bring the two edges of the dough together and maintain its shape during baking.

Press well with your fingertips also on the long side.

Very gently, turn the puff pastry to the side with the cutouts.

Transfer to a baking tray lined with parchment paper.

Proceed like this for the other 5 rectangles of dough.

Brush the surface with the remaining melted butter.

Sprinkle with a little icing sugar.

Cook the apple and jam puffs in a static oven preheated to 200°C for about 15 minutes and until golden.

Once puffed and golden, remove them from the oven and let them cool before dusting with icing sugar.