Caramel Apple Kringle

Someone asked the other day if my food “always looks pretty”. The quick answer is no. There are plenty of times I make things that taste good but I just cannot get a good picture of. This is one of those recipes.

After apple picking a few weeks ago, I picked up a container of Marzetti Caramel Dip to have as a treat. Next to it at the store was a mini recipe book that used the caramel dip. I pocketed the freebie and when I got home the recipe for Caramel Pecan Kringle really jumped out at me. I modified it a little to be small enough for just the two of us and include some of our fresh-picked apples.

Of course, when it came out of the oven it was already dark out and I could not get enough light to get a good picture of this pastry. So, here you have a very sub-par picture and a promise that this really does look better in person (and tastes heavenly)!

Caramel Apple Kringle for Two
(adapted from Marzetti)

For pastry:
4 T. Marzetti caramel dip
1/2 small apple, peeled and chopped
1/4 c. almonds
1/2 sheet of puff pastry, defrosted

For icing:
1/4 c. powdered sugar
1/2 T. milk
Drop or 2 of vanilla

In a 350F degree oven, toast almonds on a baking sheet for about 5 minutes. Chop and set aside.

Increase oven temperature to 400F degrees. Line a baking pan with parchment paper. In the center of the pan, unfold the puff pastry.

In a small bowl, combine the chopped apple, chopped nuts and caramel dip. Spoon half of the mixture into the center of the puff pastry and smooth out to edges. Fold 1/3 of the dough over to cover the mixture and top with the rest of the mixture. Fold remaining dough over to completely cover the caramel apple mixture.

Bake 20 minutes or until golden brown.

For icing, whisk together icing ingredients. Drizzle on slightly cooled Kringle and serve.

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