Puff Pastry: Nekatarine Apple Turnovers with Lemon and Vanilla Cream

Let the puff pastry defrost at room temperature. Preheat the oven to 200 degrees (top and bottom heat). Squeeze the lemon juice.

Peel the apple and nectarine, remove the core and stone, then finely dice the pulp. Drizzle the apple cubes with approx. 1 tbsp lemon juice.

Mix the crème fraîche, remaining lemon juice, apricot jam, vanilla sugar, sugar and tonka bean zest together well. Spread the cream evenly on one half so that the puff pastry can later be folded into a triangle. Leave approx. 5 mm free from the edge. Then distribute the fruits on top.

Whisk the egg yolk and brush the edges of the puff pastry with it. Fold the puff pastry pockets together, press the edges together tightly with a fork, and spread the remaining egg yolk on the pockets. Bake in the oven for about 20 minutes until the pockets are lightly browned. Let cool a little, then dust with powdered sugar and serve.

Note 5: My first attempt with fresh puff pastry from the cooling shelf went completely wrong. The dough quickly became too soft at these temperatures and cracked in several places when it was folded up. It worked immediately with the frozen dough :-).