Zubereitung

1. 1

   Spread the ready-rolled puff pastry out on the worktop with its paper and leave it until it can be folded without cracking.

2. 2

   Peel the apples, quarter them, cut out the cores and cut the flesh into small cubes. Small cubes cook through in the short baking time, large ones stay hard.

3. 3

   Mix the diced apple with the lemon juice, the sugar, the cinnamon and the chopped almonds. The lemon juice keeps the cubes pale, and the almonds bind the juice that would otherwise run out of the turnovers.

4. 4

   Cut the puff pastry into eight equal squares and put a heaped teaspoon of filling in the middle of each square. Leave a border of about one centimetre free all round.

5. 5

   Brush the edges with water, fold the squares over diagonally into triangles and press the edges firmly together with a fork. Only tightly sealed turnovers keep the filling inside.

6. 6

   Whisk the egg yolk with the milk, brush the turnovers with it and cut the tops twice, shallowly, so that the steam can escape and the turnovers do not burst open.

7. 7

   Cut a piece of baking paper to the size of the basket and lay it in. It must not stick out over the rim and has to be weighed down by the turnovers, otherwise it flies into the fan.

8. 8

   Preheat the airfryer to 180 °C so that the pastry rises from the very first minute.

9. 9

   Lay the turnovers on the baking paper in a single layer, well spaced, and stack nothing; bake larger quantities in two batches. Bake at 180 °C.

10. 10

    Pull out the basket and rearrange the turnovers with a spatula so that the ones at the back come to the front; they are not turned over, as the filling would run out. Carry on baking at 180 °C until the pastry is golden brown.

11. 11

    Leave the apple turnovers to cool on a wire rack and only then dust them with the icing sugar, as on hot pastry it melts straight away.