approximately 2 Tablespoons of sugar for sprinkling
In a large bowl, combine the apples, brown sugar, cornstarch, cinnamon, and lemon juice.
In a large saute pan over medium heat, cook the mixture for about 2 minutes.
Slowly pour in the apple whiskey, and cook for another 3 minutes, stirring constantly.
Turn heat off and allow the mixture to cool for just a minute.
Meanwhile, take out the puff pastry sheets and roll out over an even surface, such as a large cutting board or rolpat mat.
Cut each puff pastry sheet evenly into rectangles.
On the bottom half of each rectangle, place about 1-2 Tablespoons of filling in the middle. Top each with 4-6 mini marshmallows. Set aside the remaining liquid from the filling; you'll use this toward the end.
Gently fold over the top of each rectangle and pinch together the edges. If you have extra pastry in some spots, simply fold them up a bit, then pinch to close.
Using a knife, cut 3-4 small slits at the top of each pastry.
Using a knife or fork, you can gently press into the edges of each pastry to create a striped design. This also helps keep the pastry from puffing up and out too much.
Taking the reserve liquid, brush a small amount over the tops of the pastries.
Sprinkle a little sugar over each pastry.
Bake at 400 degrees for 20-25 minutes.
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