On cold days, when I don't feel like spending too much time in the kitchen, I often make these quick triangles with apples and nuts. The recipe is simple and doesn't require anything complicated. It's the kind of snack you can whip up anytime you have a sheet of puff pastry and a couple of apples in the fridge. I've made them dozens of times, especially when I want something sweet with my coffee or tea, without planning ahead.
Quick Info
Total time: 30-35 minutes
Preparation time: 10-15 minutes
Baking time: 20-25 minutes
Servings: about 8 triangles (depending on the size of the cuts)
Difficulty: easy
Recipe type: quick snack, simple dessert
Ingredients
2 apples
1 sheet of puff pastry (thawed if necessary)
50 g mixed chopped nuts (hazelnuts, walnuts, almonds)
3-4 tablespoons sugar
1 teaspoon cinnamon
a pinch of nutmeg
1 egg yolk
a little milk (for brushing)
sugar for sprinkling on top
Instructions
1. Preheat the oven to 180°C (350°F). Prepare a baking tray lined with parchment paper.
2. Peel the apples, then dice them into small cubes. I prefer them to be quite small so they cook quickly and don’t tear the pastry.
3. Place the diced apples in a bowl. Add the chopped nuts, sugar, cinnamon, and nutmeg. Mix well to combine. If the apples are very juicy, you can drain a little of the juice or add a sprinkle of flour, but usually, this isn’t necessary.
4. Roll out the puff pastry on a lightly floured surface. Cut the pastry into squares – you can make 8 large pieces or more smaller ones, depending on your preference.
5. Place a teaspoon of the apple mixture on one corner of each square.
6. Fold the square over to cover the filling and form a triangle. Gently press the edges with a fork to seal each piece.
7. In a small bowl, beat the egg yolk with a little milk. Brush each triangle with this mixture, then sprinkle a little sugar on top.
8. Arrange the triangles on the tray, leaving a little space between them. Bake for 20-25 minutes, until they are golden and puffed.
9. Let them cool for a few minutes. They are good both warm and cold.
Why I Make This Recipe Often
It’s one of the quickest sweet snacks you can make with readily available ingredients. I love that you don’t need a mixer or any special equipment, and you can easily adjust the quantities. They keep quite well and are easy to take on the go. They don’t create too many crumbs, making them great for kids.
Tips and Variations
Tips
- Cut the apples as small as possible to avoid them being hard after baking.
- Don’t overfill the triangles to prevent the pastry from tearing during baking.
- Seal the edges well; otherwise, they may leak in the oven.
- For shinier triangles, make sure to brush them evenly with the egg and milk mixture.
Substitutions
- You can use just nuts or just hazelnuts if you don’t have the mix on hand.
- For a nutmeg or cinnamon-free version, you can omit them.
- If you don’t have milk for brushing, you can use just the egg yolk or even water.
Variations
- Instead of apples, you can use diced pears.
- You can add raisins or chopped dates if you want something sweeter.
- For a different flavor, try adding a little grated lemon or orange zest to the filling.
Serving Ideas
- They are great as a snack, for breakfast, or alongside tea or coffee.
- Warm, they go well with a spoonful of plain yogurt or light whipped cream.
- Cold, I sometimes take them on long trips.
Frequently Asked Questions
1. Can I use a different type of pastry?
You can try using pie dough, but the texture won’t be as flaky as puff pastry.
2. Can the triangles be frozen before or after baking?
You can freeze them unbaked, but you’ll need to bake them straight from the freezer (you’ll need a few extra minutes in the oven). After baking, the texture doesn’t hold up as well when frozen.
3. Can they be made without egg for brushing?
Yes, you can brush them with just a little milk or even water. They won’t be as shiny, but they will bake well.
4. What should I do if the filling is too runny?
If the apples release too much juice, you can drain a little or sprinkle some breadcrumbs or flour, but don’t add too much to avoid thickening excessively.
5. What type of apples work best?
I use sweet-tart apples, but any type will do. If they are very juicy, make sure not to overload the filling.
Nutritional Values (estimate)
For one serving (out of 8 triangles): approximately 160-180 kcal, 4 g protein, 7 g fat, 24 g carbohydrates. The puff pastry contributes the majority of the calories and fat. Values may vary depending on the type of pastry and the size of the triangles.
Storage and Reheating
The triangles can be stored at room temperature in a sealed container for up to two days. They are good cold, but can be quickly reheated in the oven (4-5 minutes at 160°C) if you want them crispy. I don’t recommend storing them in the fridge, as the puff pastry will become soggy. After the first day, the texture won’t be as fresh, but the flavor remains pleasant.
Quick Info
Total time: 30-35 minutes
Preparation time: 10-15 minutes
Baking time: 20-25 minutes
Servings: about 8 triangles (depending on the size of the cuts)
Difficulty: easy
Recipe type: quick snack, simple dessert
Ingredients
2 apples
1 sheet of puff pastry (thawed if necessary)
50 g mixed chopped nuts (hazelnuts, walnuts, almonds)
3-4 tablespoons sugar
1 teaspoon cinnamon
a pinch of nutmeg
1 egg yolk
a little milk (for brushing)
sugar for sprinkling on top
Instructions
1. Preheat the oven to 180°C (350°F). Prepare a baking tray lined with parchment paper.
2. Peel the apples, then dice them into small cubes. I prefer them to be quite small so they cook quickly and don’t tear the pastry.
3. Place the diced apples in a bowl. Add the chopped nuts, sugar, cinnamon, and nutmeg. Mix well to combine. If the apples are very juicy, you can drain a little of the juice or add a sprinkle of flour, but usually, this isn’t necessary.
4. Roll out the puff pastry on a lightly floured surface. Cut the pastry into squares – you can make 8 large pieces or more smaller ones, depending on your preference.
5. Place a teaspoon of the apple mixture on one corner of each square.
6. Fold the square over to cover the filling and form a triangle. Gently press the edges with a fork to seal each piece.
7. In a small bowl, beat the egg yolk with a little milk. Brush each triangle with this mixture, then sprinkle a little sugar on top.
8. Arrange the triangles on the tray, leaving a little space between them. Bake for 20-25 minutes, until they are golden and puffed.
9. Let them cool for a few minutes. They are good both warm and cold.
Why I Make This Recipe Often
It’s one of the quickest sweet snacks you can make with readily available ingredients. I love that you don’t need a mixer or any special equipment, and you can easily adjust the quantities. They keep quite well and are easy to take on the go. They don’t create too many crumbs, making them great for kids.
Tips and Variations
Tips
- Cut the apples as small as possible to avoid them being hard after baking.
- Don’t overfill the triangles to prevent the pastry from tearing during baking.
- Seal the edges well; otherwise, they may leak in the oven.
- For shinier triangles, make sure to brush them evenly with the egg and milk mixture.
Substitutions
- You can use just nuts or just hazelnuts if you don’t have the mix on hand.
- For a nutmeg or cinnamon-free version, you can omit them.
- If you don’t have milk for brushing, you can use just the egg yolk or even water.
Variations
- Instead of apples, you can use diced pears.
- You can add raisins or chopped dates if you want something sweeter.
- For a different flavor, try adding a little grated lemon or orange zest to the filling.
Serving Ideas
- They are great as a snack, for breakfast, or alongside tea or coffee.
- Warm, they go well with a spoonful of plain yogurt or light whipped cream.
- Cold, I sometimes take them on long trips.
Frequently Asked Questions
1. Can I use a different type of pastry?
You can try using pie dough, but the texture won’t be as flaky as puff pastry.
2. Can the triangles be frozen before or after baking?
You can freeze them unbaked, but you’ll need to bake them straight from the freezer (you’ll need a few extra minutes in the oven). After baking, the texture doesn’t hold up as well when frozen.
3. Can they be made without egg for brushing?
Yes, you can brush them with just a little milk or even water. They won’t be as shiny, but they will bake well.
4. What should I do if the filling is too runny?
If the apples release too much juice, you can drain a little or sprinkle some breadcrumbs or flour, but don’t add too much to avoid thickening excessively.
5. What type of apples work best?
I use sweet-tart apples, but any type will do. If they are very juicy, make sure not to overload the filling.
Nutritional Values (estimate)
For one serving (out of 8 triangles): approximately 160-180 kcal, 4 g protein, 7 g fat, 24 g carbohydrates. The puff pastry contributes the majority of the calories and fat. Values may vary depending on the type of pastry and the size of the triangles.
Storage and Reheating
The triangles can be stored at room temperature in a sealed container for up to two days. They are good cold, but can be quickly reheated in the oven (4-5 minutes at 160°C) if you want them crispy. I don’t recommend storing them in the fridge, as the puff pastry will become soggy. After the first day, the texture won’t be as fresh, but the flavor remains pleasant.