|Basic puff pastry||1|
|Sliced apples||6 Cup (96 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
|Powdered sugar||1 Cup (16 tbs)|
Roll pastry into a 17- x 13-inch rectangle.
Cut pastry into 4-inch squares; place squares on ungreased baking sheets.
Combine egg yolk and water; brush edges of pastry with yolk mixture.
Fold each square of pastry into a triangle; press edges together with a fork.
Bake at 425Â° for 13 to 15 minutes or until puffed and golden brown.
Let fold over cool on a wire rack.
Combine apples, brown sugar, pecans, butter, lemon juice, and cornstarch in a medium saucepan, stirring until cornstarch dissolves; bring to a boil.
Reduce heat to low; cook, uncovered, about 10 minutes or until apples are tender.
Slice holdovers in half horizontally, not cutting completely through long side of pastry.
Spoon hot filling into fold over; sprinkle tops with powdered sugar.