Churro Apple Pie

Ingredients:

• Cooking spray
• 2 (12 ounce) packages puff pastry (thawed)
• ½ cup cinnamon sugar
• Apple Filling
  • 2 tablespoons butter
  • 4 apples (peeled, cored, and chopped)
  • ¼ cup granulated sugar
  • ¼ cup brown sugar (lightly packed)
  • Juice of ½ lemon
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt
• Caramel (for serving)

Directions

Preheat oven to 400° F and spray an inverted muffin tin with cooking spray.

Roll out puff pastry and using a 4 inch cookie cutter, cut out 12 circles. Place puff pastry on inverted muffin tin and press to form bowls.

Bake until golden, 10-12 minutes. Let cool. Since puff pastry puffs, you may have to use an oven mitt and gently press bowls back onto muffin tin and reshape bowls.

When cool enough to handle, remove bowls from muffin tin and toss in cinnamon sugar.

Apple Pie Filling

In a medium saucepan over medium heat, melt butter. Add apples, sugars, lemon juice, cinnamon, and a pinch of salt. Cook, stirring occasionally, until apples are soft and caramelized, 20 minutes.

Let cool 10 minutes.

Fill churro bowls with apple pie filling and drizzle with caramel.