1 sheet of puff pastry, defrosted
4 tablespoons butter, divided
1 tablespoon sugar
1 tablespoon cinnamon
3-4 large apples, cored and sliced
1/4 cup brown sugar
2 teaspoons apple pie spice
2 tablespoons dark rum
2 cups VELVET Cinnamon Ice Cream
4 tablespoons caramel ice cream topping
Preheat oven to 400 degrees. Cut the puff pastry into 8 equal
pieces and place on a nonstick baking sheet. Melt 1 tablespoon
of butter and crush onto puff pastry squares. In a small bowl,
combine the sugar and cinnamon and sprinkle over the pastry
squares. Bake for 10-12 minutes, or until lightly browned.
In a 10-inch skillet, melt remaining butter and add the brown
sugar, apple pie spice and rum; stir. Add the apples and cook
for 10-12 minutes, or until softened.
While the pastry is hot, place one square of pastry on 4 individual
dessert plates. Using approximately one-half of the sautéed
apples, top each pastry with apples. Place a 1/2 cup scoop of
VELVET Cinnamon Ice Cream over the apples. Top each dessert
with remaining pastry and apples. Pour one tablespoon of caramel
topping over the top. Serve immediately. Serves 4.