3 large apples, peeled, cored and thinly sliced (I like to use different varieties)
1/4 c dried tart cherries
1/4 – 1/2 c toasted pecans
1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, 1 tablespoon flour and cinnamon in a medium bowl. Add the apples, nuts and cherries and toss to coat.
Sprinkle the remaining flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet (this will help keep it from unrolling during baking). Tuck the ends under to seal. Brush the pastry with the egg mixture.
Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
This dish is a one pot wonder – a perfect fall dinner. it comes together in less than 30 minutes and tastes amazing.
1 lb ground pork
1/2 small to medium cabbage, chopped
1 garlic clove minced
1 small onion, chopped
2 apples of choice (gala, pink lady, honeycrisp work great), chopped
3 tbsp chopped sage
1/4 tsp onion powder
1 tsp fresh thyme
1/8 tsp cayenne pepper
1/8 tsp ground pepper
1 tsp salt
Mix seasoning into ground pork. Make sure it is evenly distributed.
In a large skillet, heat 1 tsp of olive oil, add the onion, garlic, apples and pork into the pan, cook over medium heat, stirring occasionally, and breaking up the pork. Once the pork starts to brown add the cabbage and continue to cook until slightly wilted and the pork is cooked through.