Steps
- Combine 2 tablespoons of dried currants, 2 tablespoons of raisins, and ½ cup of apple juice. In another bowl, cover 3 dried apricots with warm water. Soak both for at least 4 hours or overnight, then drain.
- Thaw 450g of puff pastry according to its package. Peel, core, and finely dice 2 Jonagold apples. Mix with the drained currants and raisins, finely minced apricots, 2 tablespoons of sugar, and 1 pinch of ground cinnamon.
- Cut the pastry into 8 squares, approximately 4½in / 11.5cm across. Place about ¼ cup filling on one half of each square. Dampen the edges, fold diagonally, and press the seams firmly closed.
- Transfer to a parchment-lined baking sheet and refrigerate while the oven heats to 385°F / 195°C. Brush the tops with water and sprinkle with coarse sugar. Bake on the middle rack for about 20 minutes, until puffed and golden.