Roll out the
puff pastry to an 11 inch square. (If using frozen pastry, thaw for 20
minutes or more before rolling out) Divide into four 5 1/2 inch circles,
cutting around the edges with a sharp knife. Put the pastry on a large
ungreased baking sheet and refrigerate for at least 20 minutes.
oven to 425F. Peel and core the apples and cut them into 1/8 inch
slices. Toss with lemon or lime juice, cloves or cinnamon, and brown
sugar. Cover each circle of pastry with 1 tablespoon of the apricot
preserves. Then place a row of apple slices on top of each pastry
circle, leaving a 3/4 inch border on all sides. Place a slice at the top
and bottom of each pastry circle and invert the last slice in the row to
form a complete circle of apple slices on top of the pastry. Turn up the
pastry edges to form a shell. Brush with the melted butter. To prevent
scorching, place the baking sheet of pastries on a second baking sheet.
Bake for 25-35 minutes, or until the crusts are crisp and golden. Cool
on wire racks before serving.
The crunch of
well toasted puff pastry contrasts nicely with lightly sugared baked