Ingredients

Pastries

• 1 sheet store-bought puff pastry, thawed (see notes below to make your own from scratch)
• 3 Fuji apples, peeled, cored, and thinly sliced
• 1 Tbsp lemon juice
• ¼ cup dark brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cardamom
• 1 Tbsp all-purpose flour
• ½ cup chopped pecans
• 1 large egg, lightly whisked
• Demerara sugar (or any coarse brown sugar)

Glaze

• 1¼ cup powdered sugar, sifted
• 2 Tbsp maple syrup
• 1 Tbsp whole milk
• 1 tsp vanilla extract

Directions

1. Preheat oven to 400° F. Line a large baking sheet with parchment paper and set aside.
2. On a lightly floured surface, roll out puff pastry to 12 in. x 12 in. and cut into six 4 in. x 6 in. rectangles. With a small knife, lightly score a ½ in. border around the inside of each rectangle (be careful not to cut all the way through).
3. In a large bowl, combine apples, lemon juice, brown sugar, spices, and flour. Leaving the borders clear, overlap your apples in the middle of each pastry. Sprinkle chopped pecans over the top.
4. Brush the borders with egg wash and sprinkle with Demerara sugar (any coarse sugar works).
5. Bake on the middle rack for 15-20 minutes or until desired browning.
6. Once completely cooled, whisk together glaze ingredients and drizzle over the pastries. Enjoy as-is or top with your favorite ice cream or whipped cream!

Notes

• See Josh's favorite rough puff pastry recipe here.
• Be extra careful not to cut all the way through the pastry when scoring! The pastry is already very thin, so all you need is a slight indent to get the desired effect.
• These generally take closer to 20 minutes. It's baker's preference, really, but Josh prefers these extra crunchy!