Inside-Out Caramel Apples

Name: Inside-Out Caramel Apples
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 Servings
Ingredients: 1/2 teaspoon ground cinnamon; 2 tablespoons sugar; 1 egg; 1 tablespoon water; 4 medium Granny Smith apples, peeled; 1/2 cup prepared caramel sauce; 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed; Vanilla ice cream

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Total: 1 hr 25 min

Prep: 20 min
Inactive: 40 min
Cook: 25 min

Yield: 4 Servings

Total: 1 hr 25 min

Prep: 20 min
Inactive: 40 min
Cook: 25 min

Yield: 4 Servings

Ingredients

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1/2 teaspoon ground cinnamon

2 tablespoons sugar

1 egg

1 tablespoon water

4 medium Granny Smith apples, peeled

1/2 cup prepared caramel sauce

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Vanilla ice cream

Directions

Heat the oven to 400 degrees F. Stir the cinnamon and sugar in a shallow bowl. Beat the egg and water in a small bowl with a fork or whisk. Using a melon baller, scoop the cores out of the apples from the top, making sure to leave the bottoms intact.
Coat the apples with the cinnamon mixture. Spoon 2 tablespoons caramel sauce into each apple.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x9-inch rectangle. Cut into 9 (1x10-inch) strips. Press the ends of 2 pastry strips together to make 1 (1x20-inch) strip. Repeat with 6 of the remaining pastry strips. Cut 8 leaf shapes from the last pastry strip.
Starting at the bottom, wind 1 pastry strip around 1 apple, slightly overlapping the edges of the pastry. Repeat with the remaining pastry strips and apples. Top each with 2 pastry leaves. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.
Bake for 25 minutes or until the pastries are golden brown. Serve the pastries with the ice cream.