Last night I decided to come up with a way to use up some pie filling that was left over after we made bush pies on our last camping trip. My first thought was to make tarts, but when I looked through the freezer there were no tart shells to be found. But while looking for tart shells I discovered a package of puff pastry that was in the freezer. I figured I could make it work with the pie filling so I let it defrost and went to work.
Since it was about 10 pm when I decided to start making these, I wanted to make the process go quickly, so I didn’t really take any pictures of the process (that and I wasn’t really sure it would turn out). But here’s some instructions as they were very delicious. Too delicious in fact, that I’m sure I polished off at least a dozen of them before noon today. They remind me of strudels, but they don’t fall apart and make a big mess every time you take a bite.
- Tenderflake frozen puff pastry
- Pie filling
- Egg (optional)
- Defrost puff pastry
- Preheat oven to 375 degrees F.
- Roll out puff pastry on lightly floured surface, until it’s roughly a square.
- Cut into 12 squares (I used a pizza cutter).
- Spoon a small amount of pie filling along one edge of the square, then roll the square over onto itself to make a roll.
- Pinch the edge together to seal the roll. You could also brush egg onto the end of the square to help seal it.
- Then cut 3 or 4 slits in the top and egg wash the top (if desired)
- Place onto a parchment lined baking sheet and bake for 15 – 20 minutes.