Harvest Spiced
Envelopes
PREP:
20 MINUTES BAKE: 15 MINUTES SERVES: 24
INGREDIENTS
1
orange
2 tbsp.
unsalted butter
2 Gala
apples, peeled and diced (about 2 cups)
1 cup fresh
cranberry
Salt
3 tbsp.
sugar
1/2 tsp.
ground cinnamon
1/4 cup chopped
walnuts or pistachios, toasted
All-purpose
flour
1 pkg. (17.3
ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 1/4 cups
white chocolate chips
DIRECTIONS
2. Heat the butter in a 12-inch skillet over
medium-high heat. Add the apples and cranberries and cook for 6 minutes or
until the apples are tender-crisp, stirring occasionally. Season with the salt.
Stir in the sugar and cinnamon and cook for 1 minute. Remove the skillet from
the heat. Stir in the walnuts and orange zest. Let the mixture cool for 30
minutes.
3. Sprinkle the flour on the work surface. Unfold 1
pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square.
Cut the pastry into 12 (4x3-inch) rectangles. Repeat with the remaining pastry
sheet.
4. Place about 1 1/2 teaspoons white chocolate
chips in the center of each pastry rectangle. Top each with about 1 tablespoon
apple mixture. Brush two opposite corners of each pastry with water. Pull one
corner up over the filling. Pull the opposite corner up over the filling and
tuck it
under the
pastry, enclosing most of the filling but leaving the ends open. Place the
filled pastries on the baking sheets.
5. Bake for 15 minutes or until the pastries are
golden brown. Let the pastries cool on the baking
sheets on wire racks for 10 minutes.
6. Recipe Note: Parchment paper keeps the pastry
from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper,
you can spray the baking sheet with cooking spray instead. However, cooking
spray may cause the bottoms of the pastries to brown more quickly, so begin
checking for doneness 5 minutes early.
7, Heat
the remaining white chocolate chips in a double boiler until melted and
smooth, stirring occasionally. Drizzle the white chocolate over the
pastries.
Flavor
Variation: To
serve these pastries as a gourmet appetizer, omit the white chocolate and
substitute 1 large sweet potato, peeled and diced,
for the apples.
Recipe and photo courtesy of Pepperidge Farms. You can access the original recipe here.
No comments:
Post a Comment