1/2 recipe of home made puff pastry or 1 package frozen commercial puff pastry, thawed but cold
2-4 apples (depends on how many you want to make)
Peel and core the apples. Let sit in water with lemon juice while you prepare the pastry.
Roll the dough to about 1/4″ thickness. Cut into 8″ squares. Cut a V-notch in the middle of each side about 2″ in. Remove apples from water and dry off with paper towels.
Place one apple on each pastry square. Fill the center of the apple with a brown sugar and cinnamon mixture
(1/2 cup brown sugar and 2 tsp cinnamon mixed for 4 apples)
You can add a few chopped nuts or dried cranberries to the middle if you wish.
Sprinkle on 1 tsp lemon juice and a small knob of butter.
Bring opposite ends of pastry up to the center, covering the apple. Repeat with the other 2 sides.
Pinch the pastry closed all around the apples. Brush apples with egg wash and sprinkle with sugar.
Bake at 425 degrees for about 15 minutes. Reduce heat to 375 degrees and bake an additional 35-40 minutes or until apples have softened.
Serve with Bourbon Caramel Sauce
NOTE: I used Gala apples.