Apple Cranberry Puff Pastry w/ Brandy Caramel Nut Sauce

1 box Pepperidge Farm puff pastry, each sheet cut into 1/6
2 muffin tins
6 apples, peeled, cored, sliced
2 cups cranberries, frozen
3 T. lemon juice
½ cup brown sugar
1 tsp vanilla
1 cup mascarpone cheese
¼ cup water

Sauté apples in water and lemon juice, add brown sugar.  Soften apples about 7 minutes.  Add vanilla extract and cranberries.  Simmer for five minutes more.  Add mascarpone cheese at the very end.  Combine well.  Remove from heat and let cool. 

Brandy Carmel Nut Sauce

½ cup butter
1 cup brown sugar
2 Tbsp. Brandy
1 ½ cups whipping cream
1 cup toasted almonds or pecans

Melt butter in saucepan and add brown sugar.  Whisk together until smooth.  Add brandy and cream and simmer for a few minutes on very low heat.  At the end of the cooking, add the nuts and stir together.

Place scoop of apple mixture in center of puff pastry square.  Drizzle with brandy caramel nut sauce.  Fold corners up and pinch together.  Place in muffin pan and brush with egg wash.  (1 egg white and 1 T water).

 Bake in oven at 325 degrees for 20-25 minutes or until puff pastry is golden brown. 

 Gina Prange