- 2 medium sized Cortland apples
- 1 Tablespoon firmly packed light brown sugar
- 2 Teaspoons raisins
- 2 Teaspoons chopped walnuts
- 1/8 Teaspoon cinnamon
- 1 Teaspoon unsalted butter, cut into small pieces
- 2 sheets frozen puff pastry (one 17.3-ounce package), defrosted in refrigerator overnight
- 1 large egg
- 1 Teaspoon water
Position rack in center of oven. Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
Peel and core the apples.
Combine the brown sugar, raisins, nuts and cinnamon in a small bowl, then divide between the apples, stuffing the hollowed core. Top with small bits of butter.
Lightly dust your work surface with flour. Unfold one of the puff pastry sheets and roll it out slightly to create one solid piece by smoothing out the folds. Cut out a 9-inch square, saving the extra pieces. Place one apple in center of pastry and bring one corner up to the center, gently pressing the pastry along the contours of the apple but use the corner to stick up slightly to begin creating your “stem”. Bring the next corner up and repeat, using water to seal pastry to itself and pressing that corner to the first corner, again building up the “stem”. Work your way around the apple one corner at a time, overlapping the pastry slightly as you go to create a nice round shape (you want it to hug the apple). Repeat with second pastry sheet and second apple. Cut out leaves with cookie cutters or create freeform leaves with a small paring knife from pastry scraps. Make an egg wash by whisking together egg and water and brush all over pastry. Affix the leaves and then brush leaves with egg wash as well.
Bake for about 25 to 35 minutes or until pastry is golden brown. Allow to sit for 5 to 10 minutes; these are best served warm, although they can be served at room temperature. Serve the same day they are baked.