6 to 8 tart apples, peeled, cored
and quartered
1/3 cup rum
1/3 cup granulated sugar
2 teaspoons ground cinnamon
1 17¼-ounce package frozen
puff pastry
1 egg
2 tablespoons water
Put apple quarters in a bowl and sprinkle with rum, sugar, and cinnamon. Let stand for 30 minutes.
Roll both sheets of frozen puff pastry to about 1/8- to ¼-inch thickness and cut into squares large enough to enclose the apple quarters.
Place once apple quarter in the center of each square; lift the 4 corners toward the center and pinch the sides together. Bend the corner tips back so part of the apple is visible. Repeat with remaining apples.
Beat the egg with the 2 tablespoons water. Brush apples with egg mixture and chill for 30 minutes.
Preheat oven to 450 degrees. Bake apple quarters for 5 minutes, then reduce heat to 350 degrees and bake for 15 to 20 minutes more. Makes 24 to 32 pieces.