Apple Pecan Pastries
Swirls of flaky pastry are filled with cinnamon scented apples and pecans. A quick dusting of confectioners' sugar and they're ready to enjoy!
Ingredients
1 cup packed brown sugar
0.5 cup all-purpose flour
1 teaspoon ground cinnamon
0.125 teaspoon ground nutmeg
2 large Granny Smith apple, peeled and diced (about 2 cups)
1 cup chopped pecans
1 tablespoon butter, cut into pieces
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
1 tablespoon confectioners' sugar
0.5 cup all-purpose flour
1 teaspoon ground cinnamon
0.125 teaspoon ground nutmeg
2 large Granny Smith apple, peeled and diced (about 2 cups)
1 cup chopped pecans
1 tablespoon butter, cut into pieces
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
1 tablespoon confectioners' sugar
Instructions
Heat the oven to 375°F. Lightly grease a baking sheet.
Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples, pecans and butter and toss to coat.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15x10-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 roll into 12 (1 1/4-inch) slices. Place the pastry slices, cut-side down, onto the baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Sprinkle with the confectioners' sugar.
Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples, pecans and butter and toss to coat.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15x10-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 roll into 12 (1 1/4-inch) slices. Place the pastry slices, cut-side down, onto the baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Sprinkle with the confectioners' sugar.
Apple Pecan Pastries
Swirls of flaky pastry are filled with cinnamon scented apples and pecans. A quick dusting of confectioners' sugar and they're ready to enjoy!
Directions
Print
Heat the oven to 375°F. Lightly grease a baking sheet.Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples, pecans and butter and toss to coat.Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15x10-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 roll into 12 (1 1/4-inch) slices. Place the pastry slices, cut-side down, onto the baking sheet.Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Sprinkle with the confectioners' sugar.
Ingredients
1 cup packed brown sugar0.5 cup all-purpose flour1 teaspoon ground cinnamon0.125 teaspoon ground nutmeg2 large Granny Smith apple, peeled and diced (about 2 cups)1 cup chopped pecans1 tablespoon butter, cut into pieces0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed1 tablespoon confectioners' sugar
White Chocolate Fruit Tart
This may be the most delectable fruit tart...
Pico de Gallo Frittata
This fabulous frittata features eggs, dice...
Chocolate Walnut Strudel
Served warm from the oven, this exquisite ...
Santa Fe Chicken & Stuffing
Stuffing lovers will rejoice when you serv...