3 medium apples (Granny Smith or Honeycrisp), peeled & diced
1 tbsp light butter (or cooking spray)
1 ½ tbsp brown sugar (or brown sugar substitute like Lakanto Golden / Stevia blend)
½ tsp cinnamon
Pinch of nutmeg (optional)
1 tsp cornstarch + 1 tbsp water (slurry, to thicken)
1 sheet light puff pastry (Pepperidge Farm Light or reduced-fat crescent roll dough works)
1 tsp light caramel sauce (optional drizzle)
Instructions:
Cook Apples → In a skillet, melt the light butter (or use a spritz of cooking spray). Add diced apples, brown sugar substitute, cinnamon, and nutmeg. Cook until apples soften (5–7 minutes). Stir in cornstarch slurry to thicken. Let cool slightly.
Prep Puff Pastry → Roll out the puff pastry sheet on a lightly floured surface. Cut into 6 equal rectangles.
Fill & Fold → Place a spoonful of the apple mixture in the center of each rectangle. Fold over (like a turnover) and press edges with a fork to seal.
Bake → Place pastries on a parchment-lined baking sheet. Bake at 375°F (190°C) for 18–20 minutes, until golden and puffed.
Optional Drizzle → Lightly drizzle with sugar-free caramel sauce before serving.
