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Caramel Apple Puff Pastry Footballs

Servings 8

Ingredients

  • 1 package frozen puff pastry dough thawed
  • 1/2 - 1 cup of sugar for rolling out dough
  • 1 large apple
  • 6 SNICKERS® Minis
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp cold butter
  • pinch of salt
  • 1 egg mixed with a splash of water for sealing "footballs"
  • 2 oz semi sweet baking chocolate optional
  • 1/2 tsp butter optional

Instructions

  • Preheat oven to 400°
  • Line a heavy baking sheet with parchment or a silicone liner
  • Core and peel the apple and cut it into small pieces. You should have 1 cup
  • Cut each SNICKERS® Minis into six pieces.
  • Place a heavy bottomed pot over medium high heat. Add the 1/4 cup sugar, cinnamon and pinch of salt.
  • Let it cook until the sugar melts. As it starts to melt it will start to look lumpy and a bit like little rocks. This is OK - just keep stirring.
  • When the sugar is melted add the butter. It will hiss and spit. Just keep stirring.
  • When the butter is melted add the apples. It will hiss and spit and harden a little. Just keep stirring. Press down on the hardened bits and they will break up and melt.
  • Cook for about 5 minutes until the apples just begin to give out a bit of their juice and start to soften.
  • Remove from the heat and strain
  • Sprinkle some sugar onto your work surface. Place the puff pastry dough on top, Sprinkle some sugar on top of the dough. Roll the dough with a pin until it is about 15" x 12" and the sugar is incorporated.
  • Cut out a football shaped piece and use it as a template for 7 others so that you have 8 in all. Save the scraps. You can twist them and bake them for a tasty treat.
  • Take one piece and place 4 - 6 pieces of cut up SNICKERS® in a row across the center.
  • Add about 1 TBS of the apple mixture.
  • Use your finger to put the eggwash along the edge so the pastry will close.
  • Top with a second piece. Carefully stretch it to fit to the edges. Press lightly to close.
  • Cut three slits across the top, parallel to each other.
  • Place the four completed "turnovers" on the prepared baking sheet.
  • Cut the puff pastry leftovers into four pieces. Double over and twist together. Add to the baking sheet.
  • Bake in the preheated oven for 15 minutes. Check them. If they are just golden brown they are done. If they are still pale let them bake for another 2 - 3 minutes. Just be careful they do not burn on the bottom. The sugar will caramelize.
  • While the first batch is baking repeat the steps for the second sheet of puff pastry dough.
  • After they have baked cool on a wire rack.
  • If you would like to add the chocolate line to make them look like little footballs melt the semi-sweet chocolate and add the butter. Stir to mix. Let cool a little and add to a zip bag.
  • Cut a small opening from one end and pipe a line across the three slits you had cut.