Crisp puff pastry turnovers with vanilla pudding and caramel apples

Tip: tap a step to mark it as done.

1. Cook the vanilla pudding mix with 300 ml milk and the sugar until thick. Let cool.

2. Melt the sugar in a skillet until it turns a light caramel color. If it hardens, add a little hot water or milk and melt it back into a syrup.

3. Add the butter, cinnamon, vanilla sugar, and diced apples to the caramel and stir well.

4. As the apples soften, pour in the chocolate pudding mix stirred into milk. Let bubble until the juices thicken, then let the apples cool.

5. Roll out both packages of puff pastry on a work surface and cut into equal rectangles.

6. Place a teaspoon of cooled vanilla pudding in the center of each rectangle and top with cooled caramel apples.

7. Fold the pastry over and firmly crimp the edges with a fork to keep the filling from leaking out.

8. Place the turnovers on a baking sheet lined with parchment paper and brush generously with beaten egg.

9. Bake in an oven preheated to 200 °C (400 °F) for about 15–20 minutes, until puffed and golden.

10. Once cooled, store the turnovers in the refrigerator for 2–3 days. Dust with powdered sugar before serving.

Tip: Warm the turnovers for 1–2 minutes before serving to soften the pudding and crisp up the pastry again.

This recipe was translated from the Slovak original: Chrumkavé jablkovo-pudingové taštičky z lístkového cesta: vanilkový puding a karamelové jablká