Apple Puffs with Fresh Cream and Warm Caramel Sauce

Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.

Place a medium skillet over medium low heat. Melt butter. Peel, core and thinly slice apple. Place into the warm butter with sugar, cinnamon and salt. Cook until apple slices have softened, about 7 minutes.

Sprinkle a clean work surface with flour. Roll out puff pastry to a 10 x 10 inch square and to seal the edges from where it was folded. Cut into 4 even squares. Place equal amounts of cooked apples into the center of each puff pastry square. Whisk egg and milk in a small bowl and brush onto the edges of the puff pastry to help seal them. Bring the opposite corners up and seal together at the top. Press the edges together to seal completely. I pressed the dough against my finger with a fork to help seal it well. Brush the tops with more egg wash and sprinkle with 1/2 teaspoon of sugar each.

Bake 13-15 minutes or until puffed and golden brown.

While apple puffs are baking, prepare the whipped cream and the caramel sauce for garnishing. Whip heavy cream together on high speed with sugar and vanilla until stiff peaks form. Warm caramel sauce in microwave.

Remove apple puffs from the oven and cool 5 minutes.

Place a large dollop of cream over each warm apple puff and drizzle caramel sauce over top. Serve.