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| 1/2 | cup plus 2 tablespoons packed brown sugar |
| 1/3 | cup corn syrup |
| 2 | tablespoons butter or margarine |
| 1/3 | cup whipping cream |
| 1 | teaspoon rum extract or vanilla |
|
| 2 | medium cooking apples, thinly sliced |
| 1 | tablespoon lemon juice |
| 1/2 | cup granulated sugar |
| 2 | teaspoons ground cinnamon |
| 1 | teaspoon ground nutmeg |
| 1 | package (3 oz) cream cheese, softened |
| 1 | egg |
| 1 | teaspoon vanilla |
| 1 | package (17.3 oz) frozen puff pastry, thawed |
| 1 | cup chopped nuts, toasted |
| 1. | Heat oven to 400°F. Line 2 cookie sheets with foil or cooking parchment paper. In 1-quart saucepan, heat brown sugar, corn syrup and butter to boiling over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract. |
| 2. | In medium bowl, mix apples and lemon juice. Stir in granulated sugar, cinnamon and nutmeg. |
| 3. | In small bowl, beat cream cheese with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended. |
| 4. | Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each pastry square into 10-inch circle. Place scraps in center; roll into pastry. |
| 5. | Spread half of cream cheese mixture over each pastry round. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup caramel syrup over each pizza. |
| 6. | Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining caramel syrup over hot pizzas. Serve warm. |
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| Is life a little nutty? Doing some advance prep will help. Toast nuts in a shallow pan in a 350°F oven about 5 to 10 minutes, stirring occasionally, until golden brown. |
|
| Use 1 cup caramel ice-cream topping instead of making the caramel syrup and don't peel the apples. |
Nutrition Information:
480 ( 260 ); 29 g ( 10 g); 85 mg; 160 mg; 51 g ( 2 g); 5 g 6 %; 0%; 4 %; 14 %