Fruit bundles

Yield: 8 servings

Measure Ingredient
17 ounces Puff pastry sheets (1 pkge)
¾ cup Prunes, pitted (4 oz)
¾ cup Apricot halves, dried (4 oz)
¾ cup Apple juice
1 medium Apple,golden delicious
1 tablespoon Flour
½ teaspoon Cinnamon
½ cup Sugar, separated
2 tablespoons Water

Let puff pastry thaw 20 minutes at room temp. Meanwhile coarsely chop prunes and apricots. In sauce pan, over high heat, heat prunes, apricots and apple juice to boiling. reduce heat to low, simmer 8 minutes until fruit is soft and liquid is absorbed. cool . Peel, core and cut apple into ½ inch pieces. In bowl, combine apple, cinnamon, cooled fruit mixture, and ¼ c sugar. Unfold 1 sheet of pastry on lightly floured surface. With floured rolling pin, roll pastry to 12 inch square. Cut square into 4 6inch squares. Spoon ⅛ of fruit mixture onto centre of each square. Brush edges of 1 pastry square with some water, Bring corners of pastry square over fruit mixture, gently squeeze and twist pastry together to seal in fruit filling and to form a bundle. fan out corners of pastry. Repeat to make 3 more bundles. Repeat with second sheet of pastry. Place bundles 2 inches apart on ungreased cookie sheet. Preheat oven to 425. brush tops with water then sprinkle on 1 tbsp. sugar. bake 20 minutes until bundles are puffed and nicely golden. serve warm. each serving. 370 calories, 22 g fat, 0 mg. cholesterol, 145 mg sodium Submitted By KATHERINE WALDEN On 10-04-94

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