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
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
Yield: 12 pastries