Ingredients
1/4 cup unsweetened apple juice or water2 tablespoons maple syrup1 vanilla bean or 1 tablespoon vanilla extract3 medium apples, peeled and chopped3 medium pears, peeled and chopped1 medium lemon, zested and juiced2 packages (17.3 ounces each) frozen puff pastry, thawed1 large egg, beaten2 tablespoons coarse sugar, optional1/2 teaspoon ground cinnamon, optional
Preparation
In a large skillet, bring apple juice and maple syrup to a simmer over medium heat. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into skillet; add bean. Cook until liquid has reduced slightly, 1-2 minutes. Add apples and pears; cook and stir until fruit is just tender, 7-9 minutes. Remove from heat; add lemon zest and juice. Cool completely. Remove vanilla bean pods.
Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll each sheet into a 12-inch square; cut each sheet into 4 equal squares. Spoon 1/4 cup apple mixture diagonally over half of each square to within 1/2 in. of edges. Moisten pastry edges with water. Fold 1 corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal.
Transfer to greased baking sheets. Brush tops of pastries with beaten egg; prick tops with a fork. If desired, combine coarse sugar and cinnamon; sprinkle over pastries. Bake until golden brown, 18-20 minutes. Remove from pans to wire racks. Serve warm or at room temperature.
