Apple Dumplings With Caramel Sauce
|Frozen puff pastry||8 2⁄3 Ounce, thawed (1/2 Of A 17 1/4 Ounce Package)|
|Cooking apples||4 Medium|
|Granulated sugar||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Egg||1 , lightly beaten|
|Caramel ice cream topping||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs), toasted|
On a lightly floured surface, unfold pastry and roll into a 14-inch square.
Cut into four 7-inch squares.
Peel and core apples.
If necessary, trim bottoms of apples so they stand upright.
Place an apple in the center of each pastry square.
Stir together sugar and cinnamon.
Spoon into the centers of apples.
Combine egg and water.
Moisten edges of pastry with some of the egg mixture.
Bring corners to the center over apples.
Pinch to seal, pleating and folding pastry along seams as necessary.
Place in a 13x9x2-inch baking pan.
Brush with the remaining egg mixture.