For the apple pockets, wash the apples well, peel them, cut them into cubes and put them in a pot. Immediately sprinkle with lemon juice so that they do not turn brown.
Add the sugar (if the apples are very sour, you can use a little more sugar), the milk and the Amaretto (alternatively you can use eggnog or rum) to the apples.
Depending on taste, add cinnamon, nutmeg or vanilla – but this is not a must. Cook everything on low heat until the liquid is reduced and the apples are softer.
Now turn off the heat and quickly stir the cornstarch into the apples. Let the apple filling cool for a few minutes. While the apples are cooling, cut the puff pastry into 6 squares.
Place a heaping teaspoon of the apple filling in the center of each square and fold the square into a triangle. You can also make other shapes.
To prevent the apple turnover from leaking during baking, brush the edge with a little egg yolk or water and press everything together with a dessert fork.
If you like, you can sprinkle the apple turnover with nuts (for example, leftover toasted almond flakes) and then bake at 180 °C top and bottom heat for about 15 minutes until golden brown.
Preparation Tip:
The apple pockets, for example, you can also add marzipan in the filling.
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