Apple Pecan Pastries
- 92 g Tree Top LM Apple Granule, 4 M (111’s)
- 474 g Tree Top Apple Juice
- 1 sheet puff pastry
- 220 g brown sugar
- 64 g all-purpose flour
- 4.60 g ground cinnamon
- 0.50 g ground nutmeg
- 122 g chopped pecans (optional)
- 14.25 g cold butter, cut into small pieces
Thaw puff pastry at room temperature for 40 minutes or until it is easy to handle. Lightly grease a baking sheet.
Preheat oven to 375 F. Rehydrate apples in apple juice for at least 5 minutes. Drain well.
Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl. Add well drained apples, pecans and butter to the flour mixture; toss to coat.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 10- inch rectangle. Brush the pastry sheet with water. With the long side facing you, spoon the apple mixture on the pastry to within 2 inches of the long sides and to the edge of the short sides. Starting at a long side, roll up like a jelly roll. Cut the pastry into 1¼-inch slices. Place the slices 2-inch apart on the baking sheet.
Bake for 15 minutes or until the pastries are golden. Remove the pastries from the baking sheet and cool on a wire rack. Sprinkle with confectioners sugar.
Yield: 12 pastries