Recipe: Apple-Cherry Danish Pastries (using apple pie filling and puff pastry dough)

APPLE-CHERRY DANISH

"Canned apple pie filling and dried cranberries are the secrets to these easy but impressive Danish."

1 (21-ounce) can apple-pie filling
1/3 cup dried tart cherries
1 tablespoon fresh lemon juice
1 (17.3 ounce) package frozen puff pastry (2 sheets), thawed for 30 minutes
1 large egg, beaten
2 teaspoons sugar

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a medium bowl mix apple pie filling, dried cherries, and lemon juice.

On lightly floured surface roll out 1 of the pastry sheets to a 10-inch square. Place pastry square on one end of prepared baking sheet. Gently fold over 1 side of pastry so edge meets center; do not press fold. With small sharp knife, make 9 parallel cuts along folded edge, 1 inch apart and 2 inches deep. Unfold pastry.

On other half of pastry (without the slits), spoon half of the apple mixture, leaving a 3/4-inch border on 3 sides. Lightly brush edges of pastry with some water. Fold side of pastry with cuts over filling; press edges gently to seal. Repeat with second pastry sheet and remaining filling.

Brush pastries with beaten egg; sprinkle with sugar.

Bake 25-30 minutes until puffed and golden, covering edges with foil if they begin to get too brown. Cool slightly on wire rack to serve warm.

Makes 16 servings
Source: Puff Pastry Perfection by Camilla V. Saulsbury