Caramel Puff Apple Dumplings
1 sheet frozen puff pastry
4 medium cooking apples ( Golden Delicious or Jonathan)
4 tablespoons brown sugar or 4 tablespoons Splenda brown sugar blend
2 tablespoons unsalted butter or 2 tablespoons margarine
1 teaspoon cinnamon
1 egg, lightly beaten
1 teaspoon water
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
1/4 teaspoon lemon juice, for apples in case they start to turn brown
1/2 cup prepared caramel ice cream topping
1/3 cup toasted chopped pecan halves
Cool Whip (optional)
vanilla ice cream (optional)
Preheat oven to 400°F.
Thaw and unfold puff pastry.
On lightly floured surface, roll the pastry into a 16″ sqaure.
Cut with a knife into 4 equal pieces.
Peel and core apples.
Trim the bottoms so the apples sit flat.
Place 1 apple in the center of each square.
Use 1/4 teaspoon of lemon juice if apples start to trun brown.
Mix together the brown sugar or brown-sugar splenda, butter or margarine and cinnamon.
Spoon into apples.
Beat the egg and water together in a small bowl.
Moisten the edge of the pastry with the mixture.
Bring the pastry up around the apple, pleating the pastry as needed to form a seal.
Place the dumplings in an ungreased 9×13 inch baking dish.
Brush them with remaining egg mixture, sprinkle with granulated sugar or splenda.
Bake for 35 minutes until golden brown.
When ready to serve; heat the caramel sauce and the toasted pecans.
Place a warm dumpling on a serving plate and drizzle the sauce over the top.
Garnish with cool-whip or vanilla ice cream, if desired