
- 1 egg
- 1 tablespoon water
- 2 tablespoons granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 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.