Delicious mini hand pies filled with a creamy apple filling with caramel, wrapped around crispy puff pastry.
Place 2 sliced apples, 2/3 cups sugar, 2 tsp lemon juice and 1 Tbsp vanilla extract in a pot over medium heat. Cook with lid off, stirring occasionally for about 15 minutes, or until soft and tender. Add 2 spoons of dulce de leche and stir. Allow to cool (place on a flat plate, cover with plastic and put in the freezer for 15 minutes).
Turn oven to 375°F. Place the rack in the middle.
Beat 1 egg and 1 Tbsp water together to make egg wash.
Serve hot with vanilla ice cream or chilled heavy cream. Alternatively allow to cool and serve warm as is.