1 sheet of puffed pastry, thawed
4 apples, peeled and diced
1/2 stick butter
1 tbsp. sugar
1 tsp. pumpkin pie spice
1 1/2 tsp. flour
1/2 tsp. vanilla
1/2 tsp. sea salt
2 tbsp. raisins
1/2 c. chopped nuts
1 beaten egg for egg wash
GLAZE
1/2 c. confectioner’s sugar
1/4 c. cream
Mix with whisk
Preheat oven 375° or convection oven 350°
Heat butter in a frying pan; add apples and mix to coat with butter.
Cook for 3-4 minutes; add 1 tbsp. of sugar, pumpkin pie spice. Continue cooking for 2-3 minutes, until apples are soft, but not mushy.
Transfer apples to a bowl and cool.
Once cooled gently stir in vanilla, sea salt, flour, raisins and nuts.
Roll pastry to form a large rectangle. Spoon apple mixture down the middle of pastry. Fold pastry over the apples and seal edges with water. Using a sharp knife, make 5 slits down the middle.
Place on a cookie sheet that has been lined with parchment paper.
Brush dough with egg wash and bake for 30 - 40 minutes. Cool for 5-10 minutes and use a fork to drizzle with glaze.
