These adorable cookies resemble mini apple pies. A wonderful addition to your cookie collection!
Course: Dessert
Cuisine: American
Servings: 14cookies
Ingredients
COOKIES:
1(14.1 oz.) pkg. Pillsbury refrigerated pie crust
1sm. jar caramel sauce
1(20 oz.) can apple pie filling
1lg.egglightly beaten
CINNAMON SUGAR:
2T.granulated sugar
1 1/2tsp.cinnamon
Instructions
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Slowly and gently unroll one pie crust, place on a lightly floured work surface. Roll out the dough a little bit to slightly increase the surface area. Spread a thin layer of caramel sauce over the crust, about 2 tablespoons.
On a clean cutting board, dice up the apple pie pieces. Spread some of the apple pie filling over the caramel sauce.
Note: You don't need the whole can. Use more apples than filling.
Lightly flour a large piece of parchment paper, roll out the second pie crust slightly as before. Use either a pastry cutter or a knife to cut 1/2-inch wide strips.
Weave the strips to make a lattice top for the cookies.
Gently lift the parchment paper and slide the lattice top over the filling.
Brush a little of the egg wash across the strips on the cookies and sprinkle with cinnamon sugar.
Using a 2 1/2-inch round cookie cutter, cut out the caramel apple pie cookies, you should end up with 14 cookies. Use a thin spatula to carefully transfer the cookies to the prepared baking sheets. (7 per sheet)