• Preheat oven to 350°F. Lightly grease a 9 x 13-inch pan with non-stick baking spray.
• In a bowl, mix the nuts, raisins and brown sugar. Set aside.
• Place 1 apple half, skin side down, on a puff pastry square. Pastry should be pliable enough to twist.
• Fill apple cavity with nut mixture, approximately ¼ cup per apple half.
• Bring pastry up and around the apple half to cover. Twist the corners together so it looks like a drawstring purse.
• Sprinkle with cinnamon and drizzle with honey. Repeat with remaining ingredients.
• Place in prepared pan.
• Bake, uncovered, at 350°F for 45 minutes or until apples are soft. A sharp knife inserted into an apple should slip out easily.
• Serve each with a scoop of non-dairy vanilla ice cream, if desired.

Tips

• For a change of pace, substitute dried cranberries or dried blueberries for the raisins. When the puff pastry is completely defrosted, it is pliable enough to wrap around 1/2 an apple. If you don't have the patience to wait, you can slice the apples in 1/4s to fit in the semi-defrosted squares.
• Contributed by: Quick & Kosher, JAMIE GELLER