Recipe by Claire Robinson
2 medium apples, such as Granny Smith, Golden Delicious or McIntosh
1/4 cup water
1 Tbsp. pumpkin pie spice
1 Tbsp. cornstarch mixed with 1 tablespoon cold water
2/3 cup plus 2 Tbsp. Coffee-mate Natural Bliss Caramel
2 sheets puff pastry, thawed
1 cup powdered sugar
PREHEAT oven to 425 degrees F.
PEEL, core and chop apples, you should have 2 cups. In a small saucepan over moderate heat combine apples and water. Place a piece of parchment paper over the apples, so they are touching and cook over moderately low heat until apples are soft, about 5 to 7 minutes. Reduce heat to low and stir in pumpkin pie spice and Natural Bliss until well combined. Over moderately low heat, stir in cornstarch mixture and bring just to a boil. Remove from heat and let cool to room temperature.
LAY 1 sheet of pastry on board and cut it into 4 equal squares. Place 2 Tbsp. of cooled apple mixture in the middle of the upper part of the dough and fold over the bottom part. Seal the edges with a bit of water and crimp with a fork. Arrange the pastries on a parchment lined baking sheet. Repeat with the other pastry sheet. Bake until golden brown, about 15 to 20 minutes. Remove the pastries from oven and transfer to a cooling rack. Let cool 15 minutes.
IN a small bowl, add the powdered sugar and whisk in 2 Tbsp. of Natural Bliss to make a thick icing consistency. Drizzle the icing over the pastries. Allow the icing to set for about 30 minutes. Enjoy at room temperature.
*Recipe and image courtesy of Coffee-Mate Natural Bliss.*