2 sheets puff pastry
approx. 80g cream cheese
approx. 700g Bangkok apples, skin on and trim ends
1 egg, lightly beaten
1/2 to 3/4 cup sugar
2 tbsp cornstarch
3 cups + 3 tbsp water
1. In a saucepan combine 1/2 cup sugar, Bangkok apples and 3 cups water. Bring to a boil and simmer in low heat for 40 minutes.
2. Using a sieve drain the Bangkok apple reserving liquid. While draining, mash the Bangkok apples using a big spoon to extract the liquid. This process will push some soft Bangkok apple flesh in the surface below the sieve scrape this off and mix it together with the liquid.
3. Place liquid back on the saucepan on medium heat and further reduce liquid to roughly 1 1/2 cups.
4. Reduce heat to low, dilute cornstarch in 3 tbsp of water then combine with the Bangkok apple liquid, you can also add more sugar to suit your taste. Once it thickens remove from heat then set aside.
5. Prepare your pastry but cutting them both in the middle crosswise, this will leave you 4 rectangular pastry sheets.
6. Place 2 pastry sheets in a baking paper lined baking tray then spread cream cheese on the middle of each pastry, leave 1 inch border on all sides.
7. Place the Bangkok apple paste on top of the cream cheese.
8. Brush edges with beaten eggs.
9. Prepare the remaining 2 pastry sheets by folding them in half lengthwise, cut slits on the pasty 1 cm apart and leaving a space on the creased edge to hold them together. Unfold the pastry and place on top of prepared pastry.
10. Press edges with fork to seal then brush top with remaining beaten eggs.
11. Bake in a 220C preheated oven for 10 minutes, then bring down heat to 200C and bake for 20 more minutes or until pastry is puffed up and golden brown.
12. Let it cool down before serving.