Recipe adapted from pg 154 in the Apple Cookbook by Olwen Woodier
1 sheet frozen puff pastry
4 medium apples, cored & peeled
1 tbsp Splenda Blend Brown Sugar
2 teaspoons cinnamon, divided
2 tbsp Egg Beaters
1/2 tsp water
1 tsp sugar
1/2 cup prepared caramel sundae topping
1/3 toasted chopped pecan halves
Thaw and unfold the pastry as the package directs.
Preheat oven to 400. Spray a 9 x 13 inch dish with cooking spray.
Roll the pastry into a 16 inch square. Cut into 4 equal squares.
Place one apple in the center of each pastry square. Combine Splenda blend brown sugar and 1 tsp cinnamon. Spoon mixture into apples.
Combine the egg beaters and water in a small bowl. Brush edges of puff pastry dough. Bring the pastry up around the apple, pinch edges together to form a seal.
Place dumplings in pan.
Combine remaining tsp of cinnamon and sugar in a bowl. Brush apples with remaining egg mixture. Sprinkle with cinnamon sugar.
Bake for 35 minutes or until golden brown.
For the sauce, combine the caramel and pecans in a small bowl. Microwave for 30 seconds on high heat.
Place dumplings in bowls. Drizzle sauce on top.