br>Thaw 1 sheet of puff pastry, about 30-40 minutes. Once
.
Roll out the pastry thinly & use half of it
For the apple filling:
Melt the
Thaw puff pastry for 30 minutes at room
cup of the Almond Pastry Cream into the cooled apples
he temperature recommended for puff pastry shells.
Bake puff pastry shells according to
r aluminum foil.
Roll puff pastry out into a 14- to
archment paper.
Thaw the puff pastry sheet for 40 minutes at
br>Add to the cooling apple mixture.
Prepare the stuffing
ith parchment paper.
Unroll puff pastry on a lightly floured surface
Thaw puff pastry according to directions on package.<
Thaw the puff pastry sheet at room temperature for
ightly floured surface, roll each puff pastry sheet into a 12 inch
urface lightly with flour. Unroll puff pastry and sprinkle lightly with flour
Roll out the puff pastry 1/8-inch thick on
If you use a tart apple, like granny smith, you will
Thaw the puff pastry, unwrap and cut into 8
loured surface, roll out the puff pastry and cut into 6 squares
ach 1/2 of the puff pastry to a rectangle about 8
sheet of puff pastry onto a flat surface. The puff pastry, once rolled