Remove skin from apples, cut into quarters, remove core and cut fruit into thin slices. Coarsely chop the tree nuts. Carefully mix apples, cinnamon, nuts, orange zest, nutmeg and jam.
Roll out the puff pastry on the floured surface to about 3 mm thick. Cut out rounds (2 per doughnut) about 12 cm in diameter.
Place half of the rounds on a baking sheet lined with parchment paper. Spread the filling evenly on top, leaving a 2 cm border free. Brush the edges of the dough with egg white. Place one dough rondelle on top of each filling. Gently roll up the edges and press well until smooth. Stir egg yolk and cream and brush the rondelles with it. If desired, cut decorations with a fork.
Meanwhile, bake the apple fritters in the oven heated to 220 °C on the second lowest rack for about 20 minutes.
For the sauce, thinly grate the orange peel and squeeze out the juice. Put both into a small pan. Stir the cornflour and water together and add. Add sugar, Grand Marnier and coffee. Stir everything together until the sauce thickens slightly. Serve with the Berliner while they are still hot.
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