At the PC Cooking Schools, I’m fortunate enough to make some healthy nutritious meals designed by the Head Chef’s at main Kitchen, but I also get to introduce other recipes I have made over the years. Here’s one that continues to receive great feedback. It uses Puff Pastry (I’ve been using the PC Brand as long as it’s been around – really. It comes pre-rolled in about 10×10 squares and I use the wax paper it comes wrapped in so I don’t have to line my baking tray.)  This really is an “oooh-aaah” dish, trust me, they will think you slaved over this for days. Apples in Puff Pastry. As always – enjoy!

2 Granny Smith Apples – cored, peeled and sliced (about 2 cups)
¼ tsp Cinnamon
3 – 4 tblsp Brown Sugar (depends on the sweetness of the apples)
¼ cup Raisins (soak these in warm water for a few minutes)
1 Lemon – zest and ½ lemon juiced
2 tblsp Butter – plus additional – if you like to put on top of the apples before sealing in the pastry
Cream or Egg Wash

1 Package PC Puff Pastry – (thawed)
½ cup crushed Vanilla Cookie crumbs or any other type of cookie crumb.

Over medium heat, melt 2 tblsp butter, add the apples, cinnamon, brown sugar, raisins, zest remaining ingredients and cook on low until apples are warmed through.
Remove from heat.

Unroll puff pastry sheet and spread apples on the bottom half
Wet the edges, fold over, crimp. Brush the top with egg wash, or cream, sprinkle with sugar.
Make a couple of slits on top for steam vents.
Bake at 400f for 17 – 20 minutes – should be puffy and golden brown.

Remove from oven – let cool slightly, slice, dust with icing sugar and serve.

Variations – Limitless, just use your imagination (share with me please)!
Add Pine Nuts or Walnuts to the apple mix.
Substitute Dried Cherries, Blueberries to the mix.
Try it with Grapes and Apples.
Strawberries and Rhubarb compote.
Make it Turnover style, or Strudel style or free form – the rustic look.