Cranberry Apple Breakfast Pastries

Before you start, make sure your puff pastry is thawed. The box has directions on how to thaw them. I’ve found that sticking the box in the fridge the night before works just fine.

Preheat your oven to 400 F.

Add apples, cranberries and water into a small pot. Cook over a low heat for about ten minutes until the apples and berries begin to get tender. You can poke them with a fork to determine if they are tender.

Add honey and cornstarch and stir well. Cook for another 5 minutes, stirring occasionally to allow the mixture to thicken. Remove from heat.

Unfold your puff pastry on a cutting board and cut each sheet into 6 equal-sized rectangles. Each sheet yields 6 pieces so you will have 12 pieces total from both sheets.

Place 6 of the rectangles on a baking sheet (you may line the sheet with foil to avoid clean up if desired). Drop a large spoonful of filling in the middle of each of the pastry pieces. Cover each with another pastry piece and use a fork to press together and seal the edges of the pastry dough.

Beat the egg in a small bowl and brush the tops of each pastry with the wash. Poke a few holes in the top of each pastry.

Bake for 18-20 minutes or until the pastries are fully risen and golden brown on the outside. When done remove pan from oven and set it on a rack.

Add milk and powdered sugar to a small bowl and stir well to make your icing.

Allow the pastries to cool for about 5 minutes before handling or frosting them. Serve and enjoy warm!