Ingredients
Units
Scale
- 1 box of Pepperidge Farm Puff Pastry Sheets - (17.3 oz. box) - thawed
- 1 cup dried cherries - chopped
- 1 cup crushed graham crackers
- 1 cup walnuts - chopped
- 1/2 cup dried apricots - chopped
- 1/2 cup chopped chocolate
- 1 tsp. ground cinnamon
- 1/2 cup unsalted butter
- 1/2 cup honey
- Powered Sugar for dusting
Instructions
- Preheat Oven 350 degrees F. and line a baking sheet with parchment paper.
- In a medium sized bowl combine the chopped cherries, crushed graham crackers, chopped walnuts, chopped dried apricots and the ground cinnamon and toss.
- Set the chopped chocolate in its own small bowl.
- Combine the butter and the honey in a small saucepan and melt on a gentle heat.
- On a well-floured surface roll out each sheet of pastry dough into about a 10-inch square.
- Using a sharp knife or pizza cutter, cut the dough right down the middle horizontally and brush the doughs with the melted honey butter.
- Place 2 teaspoons of chocolate at the edge of each strip of dough. Sprinkle the dried fruit and nut mixture over the rest of the dough.
- Starting on the side of the chocolate, gently roll the dough to enclose. Place the pastries on the prepared baking sheet and brush each with the honey butter.
- Bake for 15 -18 minutes or until the pastries are puffed and golden.
- Remove and transfer to a cooling rack. Once cooled, gently dust each with powdered sugar before serving.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: French
