Apple Puff Pastry

2 rolled out sheets of french pastry (or 6 frozen pie crusts)
1 egg beaten
1/3 cup plus 1 Tbsp of sugar
3 medium McIntosh Apples pared, cored and sliced
1/2 tsp of cinnamon
1/2 tsp of lemon rind
2 Tbsp of raisins (optional)
6 tsp of apple jelly melted
1 Tbsp of chopped pistachios (optional)
  1. Preheat oven to 350 degrees
  2. Thaw pastry at least 20 minutes (if using frozen pie crusts). Otherwise, see directions for pie crust below.
  3. Cut approx 10 pastries to 10 x 4 inch size pcs saving one for top and the other for the bottom.
  4. Paint with beaten egg and sprinkle with sugar.
  5. Prick and bake 12 minutes; cool.
  6. Combine apples with remaining sugar, cinnamon, lemon rind, etc.
  7. Toss apples until coated.
  8. Arrange apples making chevron pattern in center of dough.
  9. Wrap dough around apples pinching closed; flute edges.
  10. Place on lightly greased cookie sheets.
  11. Bake 15 minutes at 350 degrees until brown and puffed.
  12. Brush with apple jelly and sprinkle nuts.
*1 Pie Crust
(Ingredients): 1 cup flour; pinch of salt; 1/3 cup Crisco; 1/4 cup ice water (double above ingredients for 2-pie crusts)
(Directions): Mix and sift flour, salt. Cut in Crisco and add water. Roll out on floured board. Bake 375 degrees for 1/2 hour.
    @2001 lmw

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