Entertaining with Beth

Pre-heat oven to 400F (200C)

In a small bowl combine the sugar with the cinnamon and set aside.

In a medium-sized bowl add the apples, the cinnamon sugar, and the raisins. Toss well to combine and set aside.

Beat 1 egg until combined.

Roll out the puff pastry onto a floured surface. Cut into 4” by 3” rectangles. Using a pastry brush, brush the egg wash around the perimeter of each rectangle.

Fill one half with a scoop of the apple mixture about 1 ½ tablespoons. Top with 2nd half of pastry and seal shut using the tines of a fork, pressing down into the pastry all the way around.

Brush pastry tops with egg wash, and then make 4-5 slits across the apple mound for ventilation. Transfer with a floured spatula to a parchment-lined cookie sheet.

Bake for 30-35mins, depending on it they were frozen or not if frozen will take the full 35 mins most likely. If not 25-30 mins. If not freezing before do take the time to firm up the dough by popping your tray in the fridge for 20 mins, freezer for 10 mins, otherwise the pastry can melt too quickly in the oven and lose its shape.

Remove from oven and allow to cool slightly. Meanwhile in a small bowl and the powdered sugar and heavy cream and whisk with a fork until smooth. Start with 1 teaspoon if too thick and the 2nd tsp.

Drizzle the glaze on the pastries with a fork in a zig-zag motion. Transfer pastries to cake stand, et voila! Serve and enjoy!