Recipe
Ingredients
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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
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6 tablespoons sugar
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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3 large apple or pears, peeled and thinly sliced (about 4 cups)
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2/3 cup caramel topping, warmed (optional)
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3 cups vanilla ice cream
Directions
Thaw the pastry shells at room temperature for 40 minutes. Heat the oven to 375°F. Stir the sugar, cinnamon and ginger in a small bowl.
Roll each pastry shell into a 5-inch circle on a lightly floured surface. Place the pastry circles onto 2 baking sheets. Arrange about 2/3 cup apple slices on each pastry circle, overlapping the slices. Sprinkle each with about 1 tablespoon sugar mixture.
Bake for 25 minutes or until the pastries are golden brown. Drizzle with the caramel topping, if desired. Serve the pastries with the ice cream.
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