2apples or pears, peeled, cored, and cut into 12 wedges each
Instructions
Position rack in center of oven and preheat oven to 425.
Line a baking sheet with parchment paper.
Combine sugar and cinnamon in a small bowl and combine orange marmalade and almond extract in a separate small bowl.
Unfold the puff pastry sheet on a lightly floured surface and pinch the creases together, then smooth with your fingertips. Cut pastry into four equal squares and transfer to prepared baking sheet.
Brush pastry squares with melted butter, then spoon 1 tablespoon orange marmalade mixture on each square. Top with 4 apple wedges in the center of the square, with two leaning away from the center one way and two leaning away from the center the other way. Sprinkle a little of the cinnamon mixture over the apple wedges.
Repeat with remaining squares. You may not need all the apple wedges.
Fold the corners of the puff pastry over the apple wedges until the tips are touching and press the dough against the apples. Bake until puffed and golden, about 25 minutes. Allow to cool slightly then serve with vanilla ice cream. (Some juices will leak onto the parchment paper and harden so just break these off before serving.)