Presented by Johnson & Wales University's Max Sanger
1 Fuji apple, peeled, cored and diced 4 stalks rhubarb, trimmed and cut into small dice 3 tablespoons butter 2 tablespoons brown sugar
1 tablespoon Cornstarch 1/4 - 1/2 teaspoon cinnamon (depending upon how much cinnamon you like) pinch ground nutmeg
pinch Jamaican Allspice (Optional)
Egg Wash - 1 Egg/1 tablespoon water
1 Sheet or Pastry dough
Preheat oven to 400 degrees. • Line a baking sheet with parchment paper. • Heat butter over medium heat in a large skillet. • Add the diced apples and rhubarb. Sauté until the fruit becomes soft and translucent, about 5 - 6 minutes.
• Stir in the brown sugar, cinnamon and nutmeg. Cook for another minute to allow flavors to blend and sugar to melt and begin to caramelize. Add cornstarch and cook until glaze thick. Remove from heat and set aside.
Thaw Puff Pastry and create endless shapes. Coat them with egg wash and back off for about 7-10 minutes or until golden brown.