My gift to you, dear reader, is sharing a favorite holiday recipe often served Christmas morning. Ours is a blended-traditions household. I borrowed some ideas from the Jewish Holidays cookbook my mother-in-law gave me and combined it with memories of cinnamon and yeast rolls from my mother's cooking. This combination yields a healthy protein packed breakfast bite that goes well with coffee. Dried fruits, apples, nuts, honey and cinnamon wrapped in puff pastry will get you through the morning.
Pepperidge Farm Puff Pastry Sheets
2 Gala apples cored and cut in chunks
Raisins dark or light or both. Dried cranberries work, too.
Chopped nuts: walnuts, almonds, pecans, hazelnuts.
Dried fruit: prunes, figs, apricots
Put half of the nuts in the blender. Add apple chunks. Add half of the dried fruit. Use the blender to coarsely chop the combination into a spreadable mixture. Put this in a mixing bowl and blend up the remaining apples, fruits and nuts.
Add a tablespoon of honey to the bowl.
Add a generous dusting of cinnamon.
Blend by hand.
Line the baking sheet with parchment paper.
Unwrap the puff pastry on a lightly floured surface.
Spread the fruit/nut mixture on the puff pastry to the edges.
Roll up the puff pastry and gently place it on the baking sheet.
Bake in oven until golden brown. Take out and let cool. Then slice into 1" wide pieces.
Note: What temperature? Well, my oven is from the 1970's so it is hard to tell what the temperature really is. I set it at 425 degrees and keep an eye on it.
Enjoy the Holidays!