Decadent Apple Spice Pastries With Brown Butter Glaze

Apple Pastries

Heat oven to 375

Slice apples thinly (I like to leave the skins on), and cook down in a saucepan with the butter and cinnamon. You want them to be softened but not mushy (see notes about adding opt sugar here)

Prepare baking sheet with parchment, sprayed with cooking spray

Roll out the puff pastry with a roller to thin it out a bit

Cut into rectangles, 8-10 per sheet. That will make 8-10 total pastries because each will have a top and bottom piece

Spoon cooled apples into the middle of one rectangle of pastry. Don't put on too much, as it will seep out the edges. I would say about 1 Tbsp is generally fine

Run a little water around the edges of the pastry to help with seal

Place the other puff pastry rectangle over the top

Crimp the edges down with a fork to seal

Whisk together 1 egg and 2 Tbsp water and baste the top of the pastries with egg/water wash

I like to poke little holes in the top with fork prongs to let them breathe so they don't puff up to a crazy amount!

Bake for 20-30 minutes depending on your oven heat until golden brown

While baking, make the brown butter glaze.

Remove from oven and let cool

Drizzle icing over top and enjoy!

Sweetened Cinnamon Brown Butter Glaze

Brown the butter in a saucepan until it starts to brown, constantly stirring

Add in the cinnamon and keep stirring, remove from heat but keep everything in warm pan

Stir in the powdered sugar

The thickness you want is a not-too-runny, glaze. Add a tsp of heavy cream at a time and stir quickly until you reach the desired consistency