Ingredients
1 sheet frozen puff pastry, thawed
1 C packed brown sugar
½ C flour
1 t cinnamon
¼ t nutmeg
2 C peeled, diced Granny Smith apples
1 C chopped pecans
1 T butter, cut in small pieces
Preparation
Thaw the pastry at room temperature for 30 minutes. Preheat oven to 375ºF.
In a large bowl, combine the brown sugar, flour, cinnamon, and nutmeg. Stir in the apples and pecans, then add the butter and toss to coat.
Unfold the pastry on a floured surface. Roll into a 15 x 10 rectangle. Brush lightly with water. Spoon the apple mixture over the pastry to within 2 inches of the long sides, and to the edge of the short sides,
Starting with the long side, roll up jelly-roll style, pressing edges to seal. Cut into 12 slices, each about 1 ¼ inch thick. Place slices 2 inches apart on a greased cookie sheet. Bake for 15 minutes, until golden. Remove pastries from baking sheet to cool, and drizzle with glaze if desired.
For glaze, stir together ½ C powdered sugar, 1 ½ t almond extract, and 2-3 t water.
