| Lay out the thawed Puff Pastry Dough on a flat surface.
Using a table fork prick it evenly all over from side to side. It should
measure 10” x 9”. With a pizza cutter cut in half so the two pieces
are 5” x 9”. Cut each half into four strips, each about 2-1/4” x 5”. |
| Lay the eight strips onto a parchment covered baking
pan, spacing evenly. Using a pastry bag with a flat tip dress
each rectangle with a flat ribbon of cold pastry cream lengthways down
the middle of the strip. |
| Peel, core and halve the apples. Slice the halves
evenly into thin slices from top to bottom. Then trim the sides to
the width of 3/8” less than pastry shells. |
| In the palm of your hand fan the sliced apple halves
out and place atop the pastry cream. Garnish each pastry shell with
about 1-1/2 ounces of the sliced apples. |
| At this point the pastries can be stored overnight
in the refrigerator if so desired. |
| In a hot oven of 450°(F) degrees bake for 15 minutes
reducing to 325°(F) and finishing for 25 to 30 minutes till crust is golden
brown on the bottom. |
| Right out of the oven brush the pastries with hot
apricot glaze, coating the fruit and the top side of the pastry dough. |
| Scraps of unused apples are great in apple turnover
filling or fruit smoothie drinks. |
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