Individual fruit pies combine fall favorite flavors of apple and caramel.
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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 Land O Lakes® Butter
1/4 cup caramel ice cream topping
1/2 cup powdered sugar
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.
- 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.
Explore reviews fromour online community
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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