My Advice

These desserts are very good just after they are prepared because the soft filling tends to make the puff pastry lose its crispness as it absorbs the moisture from the cooked apple. If there are leftovers, you can store them closed in a cake carrier or wrapped in aluminum foil, for a couple of days. You can warm them up in the oven for a few minutes to restore the crispness of the puff pastry. I used peach jam, but you can use the one you prefer. I would not use milk chocolate because the presence of jam already makes the preparation very sweet, and the dark chocolate gives a balanced taste to these delicious apple and jam turnovers.