Swirls of flaky pastry are filled with chopped apple and pecans. A quick dusting of powdered sugar and they're ready to serve.
Thaw Time: 40 minutes
Bake Time: 15 minutes
Prep Time: 20 minutes
1 sheet (1/2 of 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets
1 cup packed brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups peeled, diced Granny Smith apples
1 cup chopped pecans
1 Tablespoon cold butter, cut into pieces
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.
Heat the oven to 375°F.
Lightly grease a baking sheet.
Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl.
Add the apples, pecans and butter and toss to coat.
Unfold the pastry sheet on a lightly floured surface.
Roll the pastry sheet into a 15 x 10-inch rectangle.
Brush the pastry sheet with water.
With the long side facing you, spoon the apple mixture on the pastry to within 2 inches of the long sides and to the edge of the short sides.
Starting at a long side, roll up like a jelly roll.
Cut the pastry roll into 12 (1 1/4-inch) slices.
Place the slices 2 inches apart on the baking sheet.
Bake for 15 minutes or until the pastries are golden.
Remove the pastries from the baking sheet and cool on a wire rack.
Sprinkle with the powdered sugar.