Inside-Out Caramel Apples
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Inside-Out Caramel Apples

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 4
  • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product

Ingredients & Directions

  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons sugar
  • 1 egg
  • 1 tablespoon water
  • 4 medium Granny Smith apple, peeled
  • 1/2 cup caramel topping
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 4 cups vanilla ice cream

Heat the oven to 400°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 topping 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.