We use the sauce part of this recipe to teach our students that you can make something delicious and nutritious from local fall tree fruit without added sugar. At home I decided to put the sauce into puff pastry for a truly fabulous yet easy dessert. These taste delicious for about three days if kept in an airtight container.

Ingredients

• 1/4 cup unsweetened apple juice or water
• 2 tablespoons maple syrup
• 1 vanilla bean or 1 tablespoon vanilla extract
• 3 medium apples, peeled and chopped
• 3 medium pears, peeled and chopped
• 1 medium lemon, zested and juiced
• 2 packages (17.3 ounces each) frozen puff pastry, thawed
• 1 large egg, beaten
• 2 tablespoons coarse sugar, optional
• 1/2 teaspoon ground cinnamon, optional

Directions

1. 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 pod.
2. Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll out 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.
3. Transfer to greased baking sheets. Brush tops of pastries with beaten egg; prick tops with a fork. If desired, sprinkle with coarse sugar and cinnamon. Bake until golden brown, 18-20 minutes. Remove from pans to wire racks. Serve warm or at room temperature.