Currant and Walnut Pastry Cookies
Recipe by Dragon
Well, I know I said that I was going to take a break from sweets but, who am I kidding. I love sweets! These cookies are too good to keep to myself. That's how much I love all of you. :)
These little jewels taste like tiny cinnamon buns; sweet, rich and flaky. Enjoy!
Makes: 20 cookies
1/3 cup dried currants
2 tablespoons brandy
1/2 cup brown sugar, packed
1/3 cup toasted walnuts, chopped
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
2 tablespoons applesauce
1 sheet puff pastry, thawed (10x10 inches)
1 egg, combined with 1 teaspoon of water to create an egg wash
Course sugar, to garnish
1. In a small saucepan over low heat, combine the brandy and dried currants. When the brandy is warmed, remove the pan from the heat and allow the currants to soak up the brandy for about 20 minutes.
2. Combine the brown sugar, currants, walnuts, cinnamon, salt and applesauce. Mix well.
3. Unroll the puff pastry onto a piece of parchment paper. Brush the surface with the egg wash to cover. Reserve remaining egg wash.
4. Spread the filling evenly over the surface of the puff pastry, leaving a 1/4 inch border all around. Starting at one edge, tightly roll the puff pastry up in a jellyroll fashion. Wrap the roll in the parchment paper and freeze for 30 minutes.
5. Preheat oven to 375. Using a serrated knife, carefully slice the puff pastry roll crosswise into 1/2-inch thick slices. Place them on a parchment paper lined baking sheet. Brush the tops of the cookies with reserved egg wash. Sprinkle tops with some course sugar.
6. Place the baking sheet in the center of the oven. Bake for 20-25 minutes or until the pastry is golden brown. Leave the cookies on the baking sheet for two minutes before transferring them to a wire rack to cool completely.