Apple Pastries
*Remember to take out the pastry sheets from the freezer about 30-40 mins before to have them defrost. While defrosting, you could slice your apples and squeeze a little lemon or lime juice on them so they won’t turn brown.
Ingredients
3 medium apples
sugar
apricot jam
puff pastry sheets
Preheat the oven to 325. Peel and slice your apples thin and put them aside in a bowl.
If your sheets are not defrosted, squeeze some lemon or lime juice on them to keep them from browning. Once the sheets are ready, you can begin to assemble.Sprinkle a little flour on the sheet and roll it out a little.
Cut the sheet into six squares.
Spoon about a tablespoon of apricot jam in the center of each pastry square.
Spoon about another tablespoon of jam on top of the apple slices. Sprinkle about a teaspoon of sugar on top of the last layer of jam.
You could use any flavored jam that you have. We also had a jar of his mom’s homemade raspberry jam. We brought it back with us from Italy last month. It was also perfect with the apples. Chef decided to fold over the edges of the raspberry ones.
Here they were lined up ready to be baked.
I timed the oven for 20 minutes. We kept checking it every 5-7 minutes. The total baking time was about 35-40 minutes. I wanted them a little golden brown and for the apples to be tender.
This is how they looked when they were done. Delicious!
Denise says
January 23, 2011 at 2:59 amI have some puff pastry in my freezer right now. It's leftover from Christmas when I made the pastry wrapped brie. This looks like a perfect use for it!! I have plenty of apples and pears.
Denise @ Creative Kitchen