Caramel Apple Palmiers
A cookie made from rolled up pie crust with a caramel apple filling.
Ingredients
- 1 refrigerated pie crust, PIllsbury, 9-inch round
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 small apple, finely diced
- 1/4 cup caramel ice cream topping
Instructions
- In a small bowl, combine the sugar, cinnamon and apple bits. Stir until apples are coated.
- Remove the pie crust from the refrigerator and unwrap it. While the pie crust is cold, carefully unroll it and lay it flat on your work surface. With a sharp knife, trim off the rounded sides until it forms a square.
- Add the apple mixture to the dough and spread it to within 1/2 inch of the edges of the crust.
- Carefully roll one side of the dough as tightly as possible towards the center without tearing the crust. Roll the opposite side towards the center, so both rolls touch in the middle.
- Place the rolled up dough on a small baking sheet or paper plate and place it in the freezer for 30 minutes. This will make it easier to slice.
- Remove the rolls from the freezer and, using a sharp knife, slice 1/2-inch strips across the rolled dough. Place them on a baking sheet lined with parchment paper a few inches apart.
- Bake cookies at 350 degrees for 10 minutes. Carefully turn cookies over. I used two forks to do this because a spatula was just too big and the cookies seemed to stick to it. Bake for an additional 8-10 minutes.
- Remove the baking sheet from the oven and allow cookies to cool completely. Some of the sugar and caramel will escape from each roll, this is fine. It allows the pie crust to absorb some of the excess while baking. Cookies will be caramelized and gooey.
Equipment
- 1 baking sheet
Nutrition
Calories: 103kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 74mgPotassium: 31mgFiber: 1gSugar: 10gVitamin A: 12IUVitamin C: 1mgCalcium: 7mgIron: 0.4mg