• Begin by thawing 1 sheet puff pastry on your counter. It should take about 20 minutes.
• Core 2 small apples, and cut in half. Cut into slices (they should be fairly thin so they cook all the way through – use a mandolin if you have one).
• In a large bowl, combine 1 tablespoon cinnamon, 1 cup dark brown sugar and ½ teaspoons salt.
• Add the apple slices and mix well, making sure each slice is covered. Set aside for 5 minutes. Liquid will form in the bowl.
• Roll out your puff pastry to desired size, and using a pizza cutter – cut the edges (to fold over later – see pics)
• Drizzle a little of the liquid from the apples on top, then top with half of the ½ cup roughly chopped pecans.
• Add the apple slices in even rows, overlapping a little.
• Top with remaining ½ cup roughly chopped pecans.
• Bake at 425ÌF for 18-22 minutes, or until the edges are a golden brown.
• Remove from oven and allow to cool.

To serve

• Cut into slices, top with whipped cream and sprinkle with extra cinnamon and extra pecans.
• Devour.