Slightly Adapted Food52

• 1 large egg
• 1/2 cup apple butter (to spread on top of the pastry) and  2 tsp. apple butter for the “egg wash”
• 1/4 tsp. kosher salt
• 1 sheet frozen puff pastry, thawed
• 2 oz. sharp yellow cheddar cheese (I used Tillamook extra sharp)
• 1-1/2 oz. sharp white cheddar cheese (I used Kerrygold Dubliner)
• flaky salt (optional)

Heat the oven to 375 degrees. Line a large sheet pan with parchment paper. I also like to spray it with a non-stick spray.

Beat the egg with 2 tsp. apple butter and the kosher salt

On a lightly floured surface, roll the puff pastry to desired shape. Spread the apple butter evenly over the top of the pastry. Combine the two cheeses and sprinkle over half of the apple butter, pressing the cheese to adhere to the apple butter. Fold the pastry in half beginning with a short end. Press down the two layers gently to help seal. Brush one side with the apple butter/egg wash. Cut the triangle into 12 sticks. Carefully pick up each one, turn over and brush with the egg wash. Twist each one trying to gently press to keep the cheese inside the two layers. Sprinkle with flaky salt if desired.

Bake until golden brown, it took 25 minutes for me, turning the pan once. Cool and serve warm or room temperature.

Turning applesauce into apple butter:

I took four pints of my thawed applesauce, drained it of half of the liquid and cooked it for about 30 minutes. When you dip a spoon into the applesauce, turn the spoon on its side and it does not fall off the spoon it has now become apple butter. Four pints of my homemade applesauce became 1 pint of apple butter.

Recipe by cookingwithauntjuju.com