Prep Time 35 minutes Cook Time 20 minutes
Most people usually buy their pastries at the bakery, but by using store-bought puff pastry, you can easily make these breakfast treats at home. The sweet-tart filling goes perfectly with the apples, and not only are these beautiful to look at, but they're tasty too!
by Alison Needham
What you'll need
- 1 package puff pastry, thawed
- 4 ounces cream cheese, (room temperature)
- 2 large apples, peeled, cored and cut into thin slices
- 1 egg mixed with a teaspoon of water for egg wash
- 1 egg yolk
- 2 tablespoons sugar
- 2 tablespoons apricot jam
- 1 tablespoon ricotta cheese
- 1 teaspoon lemon zest
- 1 pinch salt
Notes:
Yields 6 pastries
How to make it
- Preheat oven to 400° F.
- Unwrap and unfold puff pastry (which is usually folded like a letter in thirds) and set on a floured board. Cut each third lengthwise along the fold, then cut each into half horizontally, across the middle (the short side), giving you 6 rectangles of pastry. Roll each section into a square. Cover with a cloth and set aside.
- In a large mixing bowl, beat together the cream cheese, ricotta and egg yolk. Add sugar, lemon zest and salt and mix until just combined.
- Spread cheese filling evenly down the middle of each pastry square on the diagonal (corner to corner). Fan 5 slices of apple across the filling. Fold the two opposite corners (the ones without the filling) to the center, using a bit of the egg wash to help them stick together.
- Brush the top of the dough with the egg wash and use a spatula to place on a parchment-lined baking sheet. Repeat with the remaining pastries, then chill in the refrigerator for 15 minutes.
- Remove from the refrigerator and bake for about 20 minutes, until the filling is bubbling and the pastry is golden. Melt the apricot jam in a small bowl in the microwave (about 15-30 seconds) and brush over the tops of the apples. Serve warm or at room temperature.
