The Freshman Cook: Caramel Apple Pie Bundles/#SundaySupper

It is time for #SundaySupper and this week we are celebrating fall and all the wonderful flavors of the season. For me, that means apples and caramel and Caramel Apple Pie Bundles!
Like many people, fall is my favorite time of year, and what’s not to love? The crisp, cooler weather to wake up to, beautiful leaves tripping across the yard, breathtaking sunsets, less crowded beaches, Friday night football, roaring fire pits in the evenings, and food flavors that I look forward to from the end of fall until it starts all over again. There is nothing like food to evoke wonderful memories and I hope these Caramel Apple Pie Bundles bring some to you.

Caramel Apple Pie Bundles

(Printable recipe)
(makes 2)
2 Granny Smith Apples

1/4 cup Sugar
1 tablespoon Dark Brown Sugar
2 teaspoons Flour
1/4 teaspoon Cinnamon
Pinch Salt
Pinch Nutmeg
1 teaspoon Lemon Juice
4 Phyllo Pastry Sheets
1/4 cup Butter~melted
10-15 Caramels~melted
1/8 cup Heavy Whipping Cream Preheat oven to 350 degrees. Peel the apples, cut them into thin slices and place in a bowl. Add the sugars, flour, cinnamon, salt, nutmeg, and lemon juice. Mix together. (Recipe change~I ended up cutting the apples in half to make a nicer fit for the bundle. See the picture after the next one. You could cut them now.)

Melt the caramels in a double boiler, or if you don’t have one, use a pot on top of another pot with water in it. Once the caramels are melted, heat the heavy whipping cream in the microwave or in another small pot on the stove. It does not have to be as warm as the caramel, but it should be heated. I put mine in the microwave for 15 seconds, and then for 10 more. Add the cream to the caramel a little at a time. Mix together by stirring until it is fully incorporated. Test the drizzle consistency, and if you need more, add it, but a little at a time.

Unroll four pieces of phyllo sheets from the package. Cut in half. Use four half pieces for each bundle. Start by spreading the melted butter on the bottom of each stack of four. As you spread the butter, add the next piece of phyllo and do the same again. You will end up with two stacks of dough with 4 pieces in each one. Stack some of the apples on the top sheet in the middle of the dough. Cut the top 2-3 inches of the phyllo from the sheets, and set aside. You can see where I cut it at the top of this picture.

I put the bundles in these small pie pans. They would also fit in to a large cupcake pan. They will bake just fine on a cookie sheet also. Use the small piece of phyllo and a small leaf cookie cutter to cut out a phyllo leaf. Attach it with a dab of butter to the neck of the package. Bake for 15-20 minutes. After that I kept checking it at 5 minutes intervals until it had the degree of crisp and brown that I was looking for. It took about 30 minutes total.
Remove from oven. Swirl some of the melted caramel onto the center of a small dessert plate. Drizzle caramel over the Caramel Apple Pie Bundles. Thank you for dropping by today and taking time to visit. I hope you enjoyed the Fall Flavors of apple and caramel today. Make sure to scroll down just a little and see all the other Fall Flavors that the #SundaySupper family has to show you! I know you will find many you will love!