Cranberry-Apple Pastries


1 17.3 ounce package of Puff Pastry, thawed
3 Granny Smith apples, peeled, cored & thinly sliced
1/3 cup sugar
1/2 teaspoon cinnamon
1 tablespoon all-purpose flour
1/2 cup Mariani Dried Cranberries
1/4 cup chopped walnuts
1 1/2 teaspoons lemon juice
1 egg beaten lightly with 1 tablespoon water
Confectioners sugar for serving (optional)


  1. Adjust oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together sugar, cinnamon and flour. Add cranberries and walnuts and stir to combine. Add apples and lemon juice and toss, stirring until the apples are well coated; set aside.
  3. Lightly flour a clean work surface and cut puff pastry along perforations (if perforations are not given, then simply cut into 3 strips per large roll) and roll puff pastry out.
  4. Fill pastries with apple mixture, leaving about an inch border at the end closest to you. Roll the pastry up, jelly roll-style, and crimp to seal edges. Repeat with remaining puff pastry dough and apple mixture.
  5. Transfer rolled up pastries onto the prepared baking sheet and brush the top with egg wash. Cut three slits on the top of each pastry to let steam escape. Bake until the tops are golden, about 35 minutes.
  6. Transfer pastries to a wire rack and let cool for 20 minutes. Dust with confectioners sugar before serving, if desired.