sheet (1/2 of 17-1/4 ounces package) frozen puff pastry, thawed
1
teaspoon water
1/2
cup powdered sugar
Vegetable cooking spray
1. Preheat oven to 375°F. Spray baking sheet with nonstick cooking spray; set aside. Place Michigan Apples, walnuts, brown sugar, corn syrup, margarine and cinnamon in 12-inch skillet. Cook over medium heat, stirring frequently, about 5 minutes or until apples are almost tender. Drain Apples, reserving syrup. Cool completely.
2. In small bowl, combine cream cheese, granulated sugar, egg yolk and vanilla; set aside. In separate small bowl, mix egg white and water; set aside.
3. On lightly floured surface, roll pastry into 12×10-inch rectangle. Place on prepared baking sheet. Spread cream cheese mixture vertically down center 1/3 of pastry. Place cooled Apple mixture over cheese. Cut sides of pastry in 1-inch strips to filling. Starting at one end, alternately cross strips at an angle. Brush with mixture of egg white mixture.
4. Bake about 35 minutes or until golden brown. Remove to wire rack to cool. In small bowl, mix reserved syrup and powdered sugar; drizzle over pastry. Serve pastry warm or cold.
Suggested Michigan Apple varieties to use
Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh or Rome.
Variations
Substitute 1 can (20 ounces) sliced Michigan Apples, drained for fresh apples. Cook apples as fresh apples. Continue with above method. OR omit step 1 and substitute 1 can (21 ounces) Michigan Apple pie filling for fresh apples, brown sugar, margarine and corn syrup. Stir walnuts and cinnamon into pie filling. Continue with above method. Stir 1 tablespoon hot water into powdered sugar for glaze.
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