Puff Pastry Wrapped Apples

• 4 medium Granny Smith apples, peeled

• 1/2 cup cinnamon sugar

• 1 sheet ready rolled puff pastry

• 1 egg, beaten

• 1/2 cup salted caramel sauce

• For the topping

• Ice cream, of desired choice

• Preheat the oven to 400 degrees.

• Using a melon baller, scoop the cores out of the apples from the top, making sure to leave the bottoms intact. Next, coat the apples with the cinnamon sugar.

• On a lightly floured surface, unfold the pastry sheet. Cut into 9 strips, about 2 centimeters wide. Then, cut leaf shapes from 1 of the pastry strips.

• Starting at the bottom of an apple, wind 1 pastry strip up and around the outside, slightly overlapping the edges of the pastry.

• Repeat with a second pastry strip and secure at the top. Continue to cover the remaining apples.

• Top each apple with 2 pastry ‘leaves’. Brush the pastries with the egg wash.

• On a baking sheet, place the pastries and spoon 2 tablespoons caramel sauce into each apple.

• Bake for 25 minutes or until golden brown. Serve the pastries with the ice cream of your choice.