Swirled Apple Pastry Puffs 2 large apples pealed and shredded or grated (do not use food processor) 1/4 to 1/2 c Apricot Jam (or Sugar-free Apricot Jam) 2 Sheets of Frozen Puff Pastry (thawed) ½ sugar (or Splenda) 1 teaspoon cinnamon Pinch of nutmeg ¼ c finely chopped toasted walnuts or peacans (optional)   Glaze option I ½ c Apricot Jam (or Sugar-free Apricot Jam) heated for 30 seconds in microwave   Glaze option II Pinch cinnamon 1 1/2 c powdered sugar 1-2 tablespoons water or milk (added as needed to create a thick but smooth glaze)   Glaze option III Pinch of cinnamon (to taste) 1 1/2 c splenda 1/4 c cornstarch 4-5 teaspoons water (added as needed to create a thick but smooth glaze) Pre-heat you over to 400 degrees. Place apple pieces in paper towels and squeeze as much mositure out as possible then place in small bowl. Add cinnamon, nutmeg, and sugar or splenda.  Set aside. Layout one sheet of Puff Pastry on flat surface.  Spread about 1/4 c Aproicott jam over pastry.  Stop just short of the end oposite to you, leaving about a 2 inch stripe pastry.  Sprinkle a layer of the apple mixture over the pastry.  Sprinkle walnuts or peacans (optional).  Roll pastry away from you like a jelly roll - leave seem side down.  Slice roll into 1 inch pieces (approximately 10 pieces) and place on a cookie sheet.  Repeat the process with the 2nd puff pastry sheet, remaining, apples and jam.  Bake for 10 minutes or until pastry is golden brown.  Gently remove and place on cooling rack.  Combine glaze ingredients (I, II, or II) and drizzle over cooled pastries.  Allow to set 5 minutes and serve. From the kitchen of Janel Keen - Vivid Expressions LLC "Vivid Entertaining, The Art of Creative Celebrations"