1 box Puff Pastry
Filling:
2 granny smith apples (peeled, diced)
1 handful blackberries
3/4 cups sugar
2 Tbsp cornstarch
1/4 tsp cinnamon
scant 1/4 tsp nutmeg
1 egg white (beaten)
1-2 Tbsp course sugar
On a lightly floured surface, cut one sheet of puff pasty into 6 rectangles. Roll lightly to make the rectangles slightly larger.
Place on parchment lined cookie sheet (one with edges to catch the juice while baking).
Pile filling into center of each.
Cut second sheet of puff pastry into 6 rectangles, roll lightly, and slice vents using a pizza cutter.
Press edges closed with a fork.
Brush with egg white and sprinkle with course sugar.
Bake at 400 for 20-25 minutes or until puffed and golden brown. Cool on wire rack. Makes 6.
