1/2 c. sugar
2 t. ground cinnamon
1 pkg. (14-oz.) refrigerated pie pastry
3 T. butter, melted, divided
2 med. tart apples, cut into 8 wedges each
In small bowl, combine sugar and cinnamon; set aside 1 tablespoon. On a lightly floured surface, unroll pastry. Brush with 2 tablespoons butter; sprinkle with remaining sugar mixture. Cut each sheet into eight 1-inch strips, about 8 inches long. Wrap one strip around each apple wedge, placing sugared side of pastry against the apple. Place on parchment-paper-lined baking sheet. Brush tops with remaining butter and sprinkle with reserved sugar mixture. Bake at 425° for 13-15 minutes or until pastry is golden brown. Serve warm. Serves 16.
Marie Rizzio, Interlochen
