puff pastry wrapped apple and pears with caramel sauce

puff pastry apple

 

puff pastry

4 granny smith apples

cinnamon

egg wash

apple

caramel

 

preheat oven to 400

 

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 sugar

 

On a lightly floured surface, unfold the pastry sheet. Cut into 9 strips, about an inch wide, cut leaf shapes. 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. place on baking sheet and spoon in caramel sauce.

 

bake for 25' until golden brown, serve with ice or whip cream