Apple Cranberry Puff Pastry
Using frozen puff pastry makes creating these pastries a breeze
Calories per serving: 308kcal
Ingredients
- 16 oz (453.59 g) puff pastry, frozen
- 3 oz (85.05 g) dried apples
- 1 tablespoon (1 tablespoon) dried cranberries
- 1 tablespoon (1 tablespoon) raisins
- 1 cup (200 g) sugar
- 1 ¼ cups (295.74 ml) water
- 2 (2) cinnamon sticks
-- Topping --
- 1 (1) egg
- 1 tablespoon (1 tablespoon) water
- 1 tablespoon (1 tablespoon) sugar
- 3 (3) reserved apple slices
Instructions
- If the pastry is still frozen, put it into the refrigerator to thaw. Only remove it when it has softened.
- Flour your work area with a bit of flour to prevent sticking. Put parchment paper on your half-sheet pan. Preheat the oven to 400 °F (204 °C).
- In a large sauce pan, put the apples, cranberries, raisins, sugar, water and cinnamon sticks. Put on medium heat, and stir occasionally until the apples are fully hydrated. Cover and reduce heat to low and let the sauce thicken until it sticks to the back of a spoon. Remove from the heat, but keep covered.
- Remove three of the apple slices from the pan, and set aside. Put the remaining mixture into the food processor and pulse process until you have uniform shapes and sizes. Do not over-process.
- Roll out the sheet. Put filling down the center of the pastry.
- Fold each side up and over, then slit those with a knife.
- Make an egg wash by combining the water and egg and mixing thoroughly. Using a good pastry brush, brush the pastry thoroughly. Then sprinkle sugar on the top.
- Put the slices of apple you set aside on top of the pasty.
- Put the pastry into the hot oven and bake until they have puffed up and are golden brown, about 10-15 minutes.
- When the pastry has slightly cooled, remove them from the pan and put it on a nice serving dish. The caramel candy that oozed out is good to eat, too!
Notes
You could use almost any dried fruit to make these. Be creative!
Scan for full nutrition info and step-by-step photos.
