- 8
- 30 mins
- 60 mins
Ingredients
- Crumb Topping:
- 1/2 C. flour
- 1/4 C. brown sugar
- 1/4 C. granulated sugar
- 4 T. unsalted butter, divided
- Apple Filling:
- 4 C. sliced Haralson apples (about 4)
- 3 (.32 oz.) envelopes Dr. Ocker Original Vanilla Sugar
- Pastry:
- 1 egg
- 1 tsp. water
- 1 (17.3 oz.) pkg. puff pastry sheets, thawed
- 1 (8 oz.) carton Dolce Italian Caramel Cream
Preparation
Step 1
1. In small bowl, combine crumb topping ingredients. Set aside.
2. In separate bowl, combine apple filling ingredients. Set aside.
3. In small bowl, whisk together egg and water. Set aside.
4. Line baking sheet with parchment paper. Preheat oven to 350°F.
5. Lightly flour counter. Unfold both sheets of puff pastry. Roll each into a 12x12 in. square. Cut 4 (6") circles from each sheet; arrange on parchment lined baking sheet. Brush each circle with egg and water mixture. Spoon mounded 1/2 C. apple filling onto center of each circle. Sprinkle 2 T. crumb topping over apples; dot each with 1/2 T. butter cut into pieces.
6. Fold pastry up onto fruit, pleating and lightly pressing dough to fit. Brush edges of pastry with egg mixture to hold together.
7. Bake until golden brown, about 28-30 minutes. Serve immediately with a dollop of italian caramel cream.