Halloween Candy: Bourbon Apple Bundles with Caramel Sauce

Disclaimer: These may be a little messy for trick-or-treating, but they are the perfect thing to calm you down if you are trying to spend a leisurely evening at home and those sugar-hopped kids won’t stop banging on your door asking for handouts.

On Saturday night, we threw a dinner party, which had several fabulous outcomes. First, we invited some of our very favorite people so we had a great time drinking, eating, and eventually playing music, which seems to be how most of our dinner parties come to a close… at 2am.

Second, I made up this dessert that may or may not be my new favorite thing. Oh, and I topped them with my first *ever* batch of caramel… I’m pretty positive I can make magic now just in case you were wondering.

Bourbon Apple Bundles with Caramel  Sauce

2 green apples
1 box Pepperidge Farm puff pastry sheets
1/3 C light brown sugar
1/4 C all-purpose flour
1/4 C bourbon of choice (When cooking, I always use Jack Daniels.)
1 tsp cinnamon
*chopped nuts to top if you like

– – – – – – – – – –

1.) Preheat your oven to 400° and thaw your pastry.

2.) Peel 2 apples. Thinly slice them and then cut them into 1/2 inch pieces.

3.) Mix together brown sugar, flour, bourbon, & cinnamon with your apples.

4.) Cut your puff pastry sheets into 9 square pieces.

5.) Use a small spoon to put a bit of the apple mixture in the middle of each square.

6.) Stretch the pastry a bit and bring together opposite corners. You want the apples sealed into the pastry as much as possible.

7.) Lay out bundles on a baking sheet or baking stone that has been covered in parchment and sprayed with Pam.

8.) Bake until the puff pastry is a golden brown.

9.) Drizzle with Ree Drummond’s (aka The Pioneer Woman) caramel sauce. *

10.) Top with chopped nuts if you choose, but remember who you’re serving. There are so many allergies now!

*A small note on the caramel, after everything was mixed & melted I brought the caramel to a boil and continued whisking. This helped thicken the sauce. I only boiled it until it started to thicken and then I cut it off.

Also, to make drizzling a lot easier, I put the sauce in a little creamer pitcher. It looked adorable, worked perfectly, and then was easy to store. When I used the caramel sauce again yesterday, I just heated the pitcher in the microwave which was just long enough to soften the caramel but not long enough to make the pitcher hot.


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