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Apple Pecan Pastries

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Swirls of flaky pastry are filled with cinnamon scented apples and pecans. A quick dusting of confectioners' sugar and they're ready to enjoy!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 6
1 star 2 star 3 star 4 star 5 star
4 24

Recipe

Ingredients

  • 1 cup packed brown sugar

  • 1/2 cup all-purpose flour

  • 1 tsp. ground cinnamon

  • 1/8 tsp. ground nutmeg

  • 2 large Granny Smith apples, peeled and diced (about 2 cups)

  • 1 cup chopped pecans

  • 1 tbsp. butter, cut into pieces

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • Confectioners' sugar

Directions

  1. Heat the oven to 375°F.  Lightly grease a baking sheet.

  2. Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl.  Add the apples, pecans and butter and toss to coat.

  3. 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.

  4. 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.

  5. Flavor Variation: You can substitute walnuts for the pecans if you like.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.

When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.

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Additional comments & ratings
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Submitted by:
Zoe R.
Date: 6/6/2006

5 star rating

"very economical recipe!"

Submitted by:
Linda M.
Date: 10/15/2006

5 star rating

"I use Puff Pastry Sheets a lot! This recipe is awesome. Quick and easy to make."

Submitted by:
Joyce M.
Date: 10/29/2006

5 star rating

"This is a family favorite at our home, and it will be in your home too."

Submitted by:
Mary R.
Date: 2/7/2008

5 star rating

"I doubled the recipe (one with pecans and one without), as I was making it for a funeral dinner at my church. I actually got 34 pastries out of the rolls. They taste like miniature apple pies. What a wonderful dessert! These are going to the front of my recipe box."

Submitted by:
THERESA F.
Date: 11/17/2008

5 star rating

"Best thing I have tasted in ages... gonna try and make it like a baklava next.."

Submitted by:
Vicki H.
Date: 12/5/2009

5 star rating

"Very tasty. The hardest part was rolling it out to 15x10."

Submitted by:
Melody S.
Date: 8/31/2010

5 star rating

"I may never make apple pie again. These are phenomenal! We don't like nutmeg though so I substituted cardamom."

Submitted by:
Thomas M.
Date: 3/18/2011

4 star rating

"Too much filling for one sheet of pastry."

Submitted by:
Jeanne F.
Date: 5/5/2011

4 star rating

"I sliced my roll into thinner pieces and baked in miniature baking cup pan. Great for a cocktail party or reception."

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