Friday, October 3, 2008

Apple & Pecan Pastries

2 Puff Pastry Sheets
1 cup cream cheese, softened
2 tablespoons butter
¼ cup of granulated sugar
¼ cup brown sugar
2 Granny Smith Apples, peeled and chopped
2/3 cup of pecans, chopped
½ teaspoon vanilla
½ teaspoon ground cinnamon

2 eggs, beaten (for brushing pastry)

Remove pastry sheets from freezer and let stand at room temperature until thawed. Make sure they stay covered and don’t dry out.

In a medium size sauce pan, add butter, both sugars and apples.
Sauté until apples are tender, about 5 minutes on medium heat.
Remove from heat and let cool slightly.
Add cream cheese, vanilla, cinnamon, and pecans.
Mix well & let stand at room temperature.

Lay thawed pastry sheets on lightly floured surface and cut into 18 squares. You will have 36 total squares.
Place 1 spoonful of mixture into 18 squares.
Place an empty square on top and crimp with a fork to bind the top and the bottom.
Brush with egg wash.
Bake at 400F for about 10 minutes or until golden brown.

For a sweet glaze, mix 2 cups of powdered sugar & 3 tablespoons of milk. Drizzle over pastries when removed from oven.
If glaze is thin, add more sugar.
If glaze is thick, add more milk