INGREDIENTS

INSTRUCTIONS

Roll pastry into a 17- x 13-inch rectangle. Cut pastry into 4-inch squares;
place squares on ungreased baking sheets.
Combine egg yolk and water; brush edges of pastry with yolk mixture.
Fold each square of pastry into a triangle; press edges of foldovers
together with a fork. Bake at 425°F for 13 to 15 minutes or until foldovers
are puffed and golden brown. Let foldovers cool on a wire rack.
Combine apples, brown sugar, pecans, butter, lemon juice, and cornstarch in
a medium saucepan, stirring until cornstarch dissolves; bring to a boil.
Reduce heat to low; cook, uncovered, about 10 minutes or until apples are
tender.
Slice foldovers in half horizontally, not cutting completely through long
side of pastry.
Spoon hot filling into foldovers; sprinkle tops with powdered sugar.
Yield: 1 dozen.
Note: One (17 1/4-ounce) package frozen puff pastry may be substituted for
Basic Puff Pastry.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02,
1998

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