Instructions: Roll pastry into a 17- x 13-inch rectangle. Cut pastry into 4-inch squares; place squares on ungreased baking sheets.

Combine egg yolk and water; brush edges of pastry with yolk mixture.

Fold each square of pastry into a triangle; press edges of foldovers together with a fork. Bake at 425 F for 13 to 15 minutes or until foldovers are puffed and golden brown. Let foldovers cool on a wire rack.

Combine apples, brown sugar, pecans, butter, lemon juice, and cornstarch in a medium saucepan, stirring until cornstarch dissolves; bring to a boil.

Reduce heat to low; cook, uncovered, about 10 minutes or until apples are tender.

Slice foldovers in half horizontally, not cutting completely through long side of pastry.

Spoon hot filling into foldovers; sprinkle tops with powdered sugar.

Yield: 1 dozen.

Note: One (17 1/4-ounce) package frozen puff pastry may be substituted for Basic Puff Pastry.

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