Sausage and Apple Puff Pastry

This is something my daughter requested.  I modified a recipe found at the She Wears Many Hats blog http://shewearsmanyhats.com/2014/02/sausage-apple-puff-pastry-braid-recipe/.  The main modification I made was to use already cooked turkey sausage crumbles instead of the uncooked pork sausage called for in her recipe.  I also found it made enough filling for two logs instead of just one.  I used a Gala apple and low sugar Craisins.  There were a couple of things in the ingredients that could set off inflammation in my body, and I think they did - but at a pretty low level.  The sausage includes 'spices' - that often means some nightshades.  And the puff pastry includes both some soy oil and some soy lecithin.

INGREDIENTS

2 eggs, divided

1 Tbsp water

9 oz pkg turkey sausage crumbles

1 large apple, peeled, cored, and diced (1 cup)

1 cup soft bread crumbs (I used a hotdog bun left over from last week's 4th of July cookout)

1/2 cup dried cranberries or dried cherries

1/4 cup chopped onion

1 tsp dried rosemary

1/2 tsp ground cinnamon

2 sheets frozen puff pastry, thawed

COOKING INSTRUCTIONS

In a small bowl, whisk together one of the eggs and the water.  Set aside.

Preheat oven to 375 degrees.  Prepare two baking sheets by placing a sheet of parchment paper on ithem and lightly flouring.

In a large bowl, mix together all the other ingredients (except the puff pastry).

Cut the puff pastry into 11/2 inch strips going lengthwise.  Place one on each prepared baking sheet.  Put the sausage/apple mixture down the middle and then fold the ends of the strips over the filling.  Brush the pastry braids wth the egg and water mixture.

Bake 25-35 minutes, until the pastry is golden brown.

Nutritional information:  Makes 2 braids, 12 servings.  Per serving = 102.8 calories, 4 g fat, 30.1 mg cholesterol, 257.8 mg sodium, 13 g carbs, 2.3 g dietary fiber, 6.1 g protein