Served at the 2023 Holiday Fare Wine Trail, Adam Puchta Winery


2 sheets puff pastry


1 1/2 lbs. peeled and chopped apples
3 Tbsp brown sugar
1 Tbsp flour
1 Tbsp freshly squeezed lemon juice
1/2 tsp apple pie spice or cinnamon
1/8 tsp salt

Salted Caramel Sauce

1 cup sugar
1/2 cup unsalted butter (1 stick), room temperature
1 tsp sea salt
1 tsp vanilla

Preheat oven to 375°F.  Line two large baking sheets with parchment.
Combine all of the filling ingredients, stirring to thoroughly combine.
Cut puff pastry into 6″ rounds. Pile about 1/2 cup of apple mixture in the center of the dough, leaving about a 1″ border of dough.
Fold the dough edges over the apples, pleating and pinching together as you go. Do not stretch the dough or press it into the filling.
Before baking, brush the surface of the dough lightly with the beaten egg, then sprinkle the dough and top of the filling with coarse raw sugar.
Bake for about 30 minutes or until the crust is completely golden and the filling is bubbly.
In a heavy-bottomed saucepan, heat one cup of white sugar over medium heat. Do not stir until it becomes an amber color. Remove from heat and add butter and cream until melted and incorporated.

Serve with Adam Puchta Winery warm Mull It Over

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