I Had Puff Pastry and Nothing To Do

I was bored. Very bored. I wanted to bake something. Anything. I took inventory...I had apples, pears, and puff pastry, so I found this recipe by Dave Lieberman on the Food Network website.

Apple and Raisin Strudel
Ingredients
2 large Golden Delicious apples, peeled, cored and sliced 1/8 to 1/4-inch thick*
1 lemon, juiced
1 cup raisins
1/4 cup sugar, plus 3 tablespoons
2 tablespoons cold butter, cut into small pieces, plus 2 tablespoons butter, melted
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
1 teaspoon ground cinnamon
Directions
Position an oven rack in the center of the oven and preheat to 375 degrees F.
In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well. Set aside.
Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness.
Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together.
Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel.
Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.
Recipe courtesy of Dave Lieberman
Read more at: http://www.foodnetwork.com/recipes/dave-lieberman/puff-pastry-apple-and-raisin-strudel-recipe.html?oc=linkback

*I had Granny Smith apples, so I increased the sugar to about 1/3 cup.

I had raisins (a pantry staple) and, surprisingly, a lemon. I was good to go!

Thank goodness for my Silpat, because it leaked out and made a mess. My seal didn't hold. But the smell was divine. The house smelled of autumn.



But then, what to do with the other piece of puff pastry? I cored a couple of pears and a small Granny Smith apple and sliced them thin. I placed the slices down the middle of the puff pastry pieces and sprinkled them with cinnamon and sugar. I put them in the oven at 375 on a parchment lined baking sheet and turned the pan after about 15 minutes. I took them out when the pastry looked golden. I heated up some apple jelly in the microwave and spread it over the tarts.

Here is the finished product.