1 box (6-count) frozen & ready-to-bake puff pastry shells
2 Granny Smith apples
2 tablespoons H-E-B Butter
1 jar (9 ounce) Chef Dean Fearing Pecan Praline Caramel Sauce
2010-02-04 tablespoons H-E-B Cream or Milk
Heat oven to 400 degrees F. Place frozen pastry shells on a large baking sheet, top-sides up.
Bake pastry shells 20 to 25 minutes or until golden brown and puffed.
Meanwhile, chop apples coarsely; discard seeds. Melt butter in a large heavy skillet over Medium to Medium-High heat. Cook apples in butter 3 to 5 minutes or until browned and tender. Reduce heat to Medium-Low and stir sauce into skillet with apples. Add 2 to 4 tablespoons cream or milk to reach desired sauce consistency. Stir until hot; remove skillet from heat. Remove 1/4 cup sauce from skillet and reserve for topping.
Split pastry shells in half, horizontally, with a fork. Place pastry bottoms on individual dessert plates. Spoon one-sixth of sauce mixture with apples over each bottom half; place pastry shell tops over each. Drizzle with reserved sauce and serve immediately.
No Nutritional Information Available