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Individual fruit pies combine fall favorite flavors of apple and caramel.
Heat oven to 400°F. Line baking sheet with parchment paper; set aside.
Combine apples, brown sugar, flour, cinnamon and salt in bowl; mix well. Set aside.
Roll out cold puff pastry on lightly floured surface to 14-inch square. Cut dough in half crosswise; cut into thirds lengthwise to form 6 rectangles. Spoon about 1/3 cup apple mixture onto half of each dough rectangle, to 1/2 inch of edges. Brush outside of pastry with water. Fold dough over filling; press firmly to seal. Press around edges with fork to seal; cut 3 small slits in top of each pastry. Place 2 inches apart onto prepared baking sheet.
Bake 20-22 minutes or until deep golden brown. Cool 15 minutes on cooling rack.
Melt butter in 1-quart saucepan over medium-low heat. Continue cooking 3-4 minutes or until deep golden brown. Remove from heat. Stir in caramel topping. Add powdered sugar; beat with whisk until smooth. Drizzle over mini pies.
Dietary Fiber: 1g
Nice recipe for family dinner and also for company since you can make it ahead. Also served it with a vanilla topping since some don't care for caramel. And it tastes fine with no topping at all!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3651
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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