This recipe puts a fall twist on a summer fair staple.
1 Package of Puff Pastry dough thawed (Found in your local grocery freezer section)
½ cup Litehouse® Low Fat Caramel Dip
1 cup heavy whipping cream
2 large granny smith apples
1 tsp. cinnamon
1 tsp. plus 1 Tbsp. sugar
2 Tbsp. butter melted
Peel and dice the apples and place them into a baking dish. Pour the melted butter, cinnamon and 1 teaspoon of sugar over the apples. Place in the oven and bake at 400 degrees for 20 minutes. On a floured work surface, lay out both sheets of Puff Pastry. Using a 2” round cutter (or similar) cut 24 circles and place them onto a parchment lined baking sheet. Bake according to the package instructions. Combine the whipping cream and remaining sugar in a chilled bowl and beat the cream until it forms soft peaks. Place the whipped cream into a pastry bag. Place the caramel dip into a zip closure bag and place the bag into a bowl of warm water to soften the caramel. When you are ready to assemble the cream puffs, cut the corner of the bag to allow you to easily squeeze the caramel onto the puffs. To assemble the puffs, carefully break each baked puff in half. Scoop approximately 1 tablespoon of apples onto the base of the pastry. Top the apples with a dollop of whipped cream and caramel. Replace the top of the pastry to complete the assembly. When all puffs are assembled, carefully dust the tops with powdered sugar and serve.