• 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


  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Top each apple with 2 pastry ‘leaves’. Brush the pastries with the egg wash.
  6. On a baking sheet, place the pastries and spoon 2 tablespoons caramel sauce into each apple.
  7. Bake for 25 minutes or until golden brown. Serve the pastries with the ice cream of your choice.