Yvonne taught me to make these with apple pie
filling when I was eight years old. Drizzling the sugar over the
baked pastries was my favorite job – next to eating them of
course. When you are in a hurry, use a 21-ounce can apple pie
filling. The pastries may also be filled, frozen and then baked
later without thawing. Thaw the puff pastry in the box for 30
minutes at room temperature or overnight in the refrigerator.
These were the first pastries I ever made and I never forgot how
to make them. They are delicious for breakfast, afternoon tea or
1 (17.3-ounce) package puff pastry sheets
chopped, peeled and cored Braeburn apples
dark brown sugar
teaspoon ground cinnamon
cup whipping cream
1. Apple Filling: In a large sauté
pan, cook the apples, sugar,
nutmeg, mace and water over medium heat until
the apples have
softened. Cool in the refrigerator.
2. In the meantime, lay out one pastry sheet on a floured
on the two folds to form 3 rectangular
pieces. Cut each rectangle evenly into 3
squares by cutting
twice. You will have a pile of 18 squares.
second pastry sheet.
3. Roll the squares out to about 1/2 inch
the original size.
4. Place spoonfuls of apple mixture in one corner of the pastry
and fold in
half to form a triangle. Seal the edges by
moistening with water and
pressing firmly with a fork.
5. Place pastries on baking sheets and bake in a preheated
350˚ oven for
10–15 minutes or until golden.
6. Set pastries on a cooling rack that has been set over a
piece of waxed
paper to catch the icing drips.
7. Confectioners’ Icing: Mix the confectioners’ sugar
Drizzle icing over each pastry. Serve pastries
while still slightly warm.