Apple Pie Puff Pasties
1 can apple pie filling 21 ounces
1 teaspoon apple pie spice
grated zest and juice of ½ lemon
1 box frozen puff pastry 17.3 ounces, thawed but chilled
1 egg beaten with 1 tablespoon water
Preheat oven to 400°F. Line two baking sheets with parchment paper.
Place apple pie filling in a medium bowl and use side of a spoon to break up apple pieces into 1-inch chunks. Stir in the spice, zest, and lemon juice.
Unfold 1 sheet of puff pastry. Using a fluted pastry wheel, cut pastry sheets into 3 strips along fold lines. Brush edges of pastry strip with beaten egg.
Divide filling among the strips, spooning onto one half, and leaving a 1/2-inch border around sides. With a sharp knife, cut hashes into the other end of pastry.
Fold over top of filling and lightly press edges to seal. Place pastries on baking sheets and brush tops with egg wash; sprinkle with coarse sugar and a bit of cinnamon, if desired.
Bake for 20 minutes, rotating sheet halfway through. Pastry will be golden brown and puffed.