Inside-Out Caramel Apples
Getting reviews...
- Total: 1 hr 25 min
- Prep: 20 min
- Inactive: 40 min
- Cook: 25 min
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 275
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 5 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 40 mg
- Sodium
- 176 mg
- Total: 1 hr 25 min
- Prep: 20 min
- Inactive: 40 min
- Cook: 25 min
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 275
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 5 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 40 mg
- Sodium
- 176 mg
Ingredients
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.
