Apple Puff Pastry
Ingredients:
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2 rolled out sheets of french pastry (or 6 frozen pie crusts)
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1 egg beaten
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1/3 cup plus 1 Tbsp of sugar
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3 medium McIntosh Apples pared, cored and sliced
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1/2 tsp of cinnamon
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1/2 tsp of lemon rind
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2 Tbsp of raisins (optional)
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6 tsp of apple jelly melted
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1 Tbsp of chopped pistachios (optional)
Directions:
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Preheat oven to 350 degrees
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Thaw pastry at least 20 minutes (if using frozen pie crusts). Otherwise, see directions for pie crust below.
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Cut approx 10 pastries to 10 x 4 inch size pcs saving one for top and the other for the bottom.
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Paint with beaten egg and sprinkle with sugar.
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Prick and bake 12 minutes; cool.
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Combine apples with remaining sugar, cinnamon, lemon rind, etc.
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Toss apples until coated.
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Arrange apples making chevron pattern in center of dough.
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Wrap dough around apples pinching closed; flute edges.
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Place on lightly greased cookie sheets.
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Bake 15 minutes at 350 degrees until brown and puffed.
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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.