This delicious apple and toffee tart will quickly become one of your favorite fall apple dessert recipes. When the sharp, tart taste of Granny Smith apples meets the buttery sweetness of HEATH BITS O’ BRICKLE Toffee Bits, great things happen.
1 package frozen puff pastry sheets (17.3 oz), thawed
1 egg, beaten with 2 teaspoons of water
1 can apple pie filling (21 oz) or about 2 cups
1 cup HERSHEY’S Cinnamon Chips, divided
1/4 tsp shortening (do NOT use butter, margarine, spread or oil)
1.Heat oven to 425 degrees. Line cookie sheet with parchment paper or lightly grease.
2.Unfold one pastry sheet on lightly floured cutting board. Lightly brush with egg mixture. Cut into squares. Place about 1/4 cup apple pie filling in center of each pastry square. Sprinkle 1 tablespoon cinnamon chips over pie filling on each square. Fold each square diagonally in half; seal edges. Lightly brush tops of pastry with egg mixture. Repeat this step with remaining pastry sheet.
3.Place pastry turnovers on prepared sheet. Bake 13 to 15 minutes or until light golden brown. Remove from cookie sheet to wire rack.
4.Place remaining 1/2 cup cinnamon chips and shortening in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Drizzle over turnovers. Serve warm or at room temperature. Refrigerate leftover turnovers.
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