LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
In a small bowl, stir together sugar and cinnamon; set aside.
On microwave-safe plate, arrange apple wedges in single layer. Microwave (high) for 1 to 2 minutes or until apples are fork-tender and begin to release moisture. Place wedges on paper towel-lined plate; pat dry and set aside.
On lightly floured surface, roll pastry sheet to smooth creases. Using 9-inch round cake pan, cut circle from pastry. Cut pastry circle into 16 wedges; discard pastry scraps. Reserve 2 teaspoons of the cinnamon/sugar; sprinkle remaining mixture over pastry wedges. Place 1 apple wedge at wide end of each pastry edge; roll up crescent-style. Place on parchment-lined baking sheet; brush tops with egg white mixture. Sprinkle almond slices and reserved cinnamon/sugar mix over tops. Bake in 375 degrees oven until golden brown, about 15 minutes. Serve warm with Whiskey Custard Sauce.
Whiskey Custard Sauce
In a medium microwave-safe bowl, whisk together all ingredients. Microwave (high) whisking every 30 seconds until mixture thickens and coats back of spoon, about 1 ½ to 2 minutes. Makes about 1 cup.