PREP: 45 minutes BAKE: 20 minutes cool: 20 minutes OVEN: 400°F MAKES 8 servings
1⁄2 cup packed brown sugar
1⁄2 cup chopped pecans
2 cups all-purpose flour
2 cups shredded white cheddar cheese (8 ounces)
1 tablespoon granulated sugar
1⁄4 teaspoon salt
1⁄2 cup butter, cut up
6 to 8 tablespoons cold water
2 cups peeled and chopped Granny Smith or Jonathan apples
3 tablespoons fig jam or apricot preserves
1 Preheat oven to 400°F. Line a baking sheet with parchment paper. In a small bowl combine brown sugar and pecans. Set aside.
2 In a food processor combine flour, 1⁄2 cup of the cheese, the granulated sugar, and salt. Cover and process with one on/off pulse. Add butter. Cover and process with several on/off pulses until pieces are pea size. With processor running, slowly add enough of the 6 to 8 tablespoons water through feed tube just until dough forms a ball. On a lightly floured surface gently knead dough until smooth. Divide into 8 pieces.
3 For each bundle, roll 1 piece of dough into an 8-inch circle. Place 3 tablespoons of the remaining cheese in center of dough. Top with 1⁄4 cup of the apples and 1 tablespoon of the pecan mixture. Lightly brush edge of dough with water. Bring up dough edge, pleating and pressing together to seal. Place bundles, sealed sides up, on the prepared baking sheet.
4 Bake for 20 to 25 minutes or until pastry is golden brown. Spoon jam over pastry bundles. Cool on baking sheet for 20 minutes. Serve warm.
PER SERVING: 474 cal., 26 g total fat (14 g sat. fat), 60 mg chol., 340 mg sodium, 50 g carb., 2 g fiber, 9 g pro.
