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!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • total: 20 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/7 teaspoon ground nutmeg
  • 2 large Granny Smith apple, peeled and diced (about 2 cups)
  • 1 cup chopped pecans
  • 1 tablespoon butter, cut into pieces
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 tablespoon 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.

Rolled Recipe

Watch a how-to demonstration of this recipe technique.

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

Puff Pastry works best when cold. So chill your tools—knife, pastry/pizza cutter, cookie cutters, even pastry board and baking pans in the fridge - while thawing your pastry.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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