Miniature Apple Purses

So simple! So delicious!  I love these because they are small, 4 bites.  When served with an assortment of miniature desserts, your guests can try a variety!
I made up this recipe just this afternoon.  I used 2 apples and 1 sheet of puff pastry and made 16 mini purses.    I have a bit of the filling left over and will use it to top pancakes tomorrow or the next day.
Here is my Apple Purse Recipe.
Make sure the puff pastry sheets are thawed.  I used 1 Sheet of Pepperidge Farms Puff Pastry Sheets which come 2 to a box.  They are found in the freezer section.  Preheat oven to 400.  Peel, section, and dice 2 Golden Delicious Apples into tiny cubes about 1/4" x 1/4".  In a saucepan over medium heat, melt 4 Tbl UnSalted Butter and add 1/4 Cup Brown Sugar.  Once bubbly, add 1/4 tsp Cinnamon, 1/2 tsp Vanilla, 2 Pinches of Salt and 10 grinds of Fresh Nutmeg.  Add Diced Apples.  Cook until they appear to be getting soft but hold their shape, about 3-4 minutes.  The mixture should be just about to bubble without boiling.  Add 1 Tbl Flour and cook for 1 more minute.  Remove from heat and set aside.

Roll out Pastry keeping its' square shape.  Cut into quarters.  Working with 1 quarter at a time, cut into quarters again.  Roll each quarter so you have a piece about 3" square.  Place about 1 Tbl of apple filling in the center of each piece of pastry.  Wet the edges with Heavy Cream.  This will act as glue. Bring up the corners and sort of pinch the entire thing closed.  Gently tie with string.  Place purses on a light colored sheet pan allowing 3" of space between them.  Brush the outside with Heavy Cream.  Dust with Sanding Sugar.
Place in oven and bake for 10-12 minutes or until golden brown.  Pictured they are baking.  Let cool for 10 minutes before trying to remove them from the sheet pan.  They should lift easily.  Can be made in advance and reheated for 7 minutes in a 350 degree oven.  Place on a warm platter to serve.