|COURSE||PREP TIME||BAKE TIME||TOTAL TIME||YIELD|
|2||firm apples, such as Honeycrisp or Golden Delicious, peeled, cored and grated|
|1 TBSP||lemon juice|
|1/2 TSP||pumpkin pie spice|
|1/4 CUP||apricot jam|
|2/3 CUP||old cheddar cheese, grated|
|1 PKG (454G)||Longo’s Puff Pastry Dough, thawed|
|1 TBSP||milk or cream|
|coarse sugar for garnish (optional)|
1. STIR together apples, lemon juice, pumpkin pie spice and apricot jam. Fold in grated cheddar.
2. UNROLL 1 sheet of puff pastry. Cut into 4 squares. Spoon 2 tbsp of filling onto one side of each square, leaving 1/2-inch edge. Fold pastry over filling. Crimp edges with tines of a fork. Repeat with second roll of pastry. Place on parchment-paper-lined baking sheet.
3. WHISK egg yolk and milk together. Brush pastry tops with egg wash. Sprinkle with sugar, if using.
4. BAKE in preheated 400°F oven for 25 to 30 minutes or until crust is deep golden and puffed. Let cool.