Caramel Apple Mini Pies
Individual fruit pies combine fall favorite flavors of apple and caramel.
45 min.prep time
6 mini pies
2 cups peeled, cored, finely chopped apples
1/4 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 sheet (from 17.3-ounce package) frozen puff pastry, thawed in refrigerator
1/4 cup caramel ice cream topping
1/2 cup powdered sugar
Heat oven to 400°F. Combine apples, brown sugar, flour, cinnamon and salt in medium 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 for 20 to 22 minutes or until deep golden brown. Cool 15 minutes on wire cooling rack.
Meanwhile, melt butter in 1-quart saucepan over medium-low heat. Continue cooking until deep golden brown (3 to 4 minutes). Remove from heat
. Stir in caramel topping. Add powdered sugar; beat with wire whisk until smooth. Drizzle over mini pies.
- Puff pastry is much easier to roll and fill when it is cold. Keep refrigerated until ready to use.
- For easy clean-up while drizzling mini pies, place wire cooling rack over waxed or parchment paper to catch drips.