MINI CARAMEL APPLE CROSTATAS

Hello All.  As usual, I hope this post finds you doing well.  I started a new job about a month ago and since then, I have been having a hard time finding the time to do any serious cooking.  Today however, I decided that come heck or high water, I was going to prepare SOMETHING that I could post on my blog.  Today I have prepared Mini Caramel Apple Crostatas.  For those of you who like to have a little background information about your food, a crostata is an Italian baked dessert tart that is traditionally prepared by folding the edges of the dough over the top of the filling. 

Special Notes:   This recipe calls for a refrigerated pie crust which I had quite a few problems with.  I'm not sure if the dough was too cold or if my rounds were not cut large enough but during the baking process, most of my dough rounds opened up and went flat rather than closing over and around the apples.  Also, I think that if the apples had been pre-cooked beforehand, there would have been a sauce to accompany the apples and it would have had more of an apple pie consistency rather than just chucks of baked apples.  Nevertheless, I loved it and I will definitely be preparing this one again.  Next time, rather than using the refrigerated pie crust, I think I will use the Pillsbury Crescent Seamless Dough Sheets or puff pastry sheets. 

Final Thoughts:   A very quick, easy and classy looking dessert.

Ingredients:

1 Pillsbury® refrigerated pie crust, softened as directed on box
1 large baking apple, peeled, cored and thinly sliced (about 2 cups)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
8 teaspoons caramel flavored topping

Directions:

1.   Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet.

2.   In medium bowl, mix sugar and cinnamon; toss apple slices into sugar mixture. Divide apple slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on apples.

3.   Bake 18 to 20 minutes or until crust is golden brown and apples slices are tender. Drizzle 2 teaspoons caramel topping over each crostata. If desired, serve warm with ice cream.