Ingredients:
- 1 (14-17 ounce) box puff pastry (thawed according to package directions)
- 1 large apple (cut into ¼ inch pieces)
- 1/3 cup caramel sauce
- Flaky sea salt
Directions
Place a rack in center of oven; preheat to 425º F.
Unroll or unfold pastry onto a flat work surface. Using a 3 inch circular cookie or biscuit cutter, cut out as many rounds as possible (you should have 18 rounds).
Place half of the rounds on a parchment lined rimmed baking sheet. Spoon 1 tablespoon apples into the center of each round, leaving a ½ inch border. Top apples with 1 teaspoon caramel sauce and a pinch of sea salt.
Brush pastry border with a pastry brush dipped in water and top each filled round with a second pastry round. Using a fork, crimp edges together, sealing each pie well to avoid leakage.
Cut a few small slits with a sharp knife in the top of each pie to allow steam to escape. Bake pies, rotating sheet halfway through, until golden brown and puffed, about 15 minutes. Serve warm.