Caramel Apple Coopers

Ingredients

• 200 g philadelphia cheese soft
• 0.5  caramel condensed milk canned tinned
• 1 large eggs 
• 1 large egg yolk 
• 25 g ground almonds 
• 36 servings enough icing sugar to dust pastries 
• 1 packet puff pastry 
• 1  apples red quartered cut into thins slices
• 40 g caster sugar 

Equipment

• bowl
• oven
• whisk
• wire rack
• baking pan
• pastry cutter

Directions

1. Take the pastry out of the fridge about 20 minutes before you start.
2. Pre-heat the oven to 200c/180c fan/gas mark 6/400f.
3. Roll half the pastry out to a square of about 28cm on a floured board.
4. Cut out circles with a 8 cm pastry cutter. Be careful not to twist as you remove the cutter. Try for a sharp tap, as they will go a bit awry if they are twisted. Do the same with the rest of the pastry.
5. Place the circles on a prepared baking tray, leaving a little room between them.
6. Dot a meagre ½ teaspoon of caramel in the centre of each pastry.
7. In a bowl mix together the Philadelphia cheese with the sugar and ground almonds.
8. In a separate bowl, whisk up the egg and egg yolk then mix into the cheese mixture until well combined.
9. Dollop a spoonful of mixture over each pastry, covering the caramel and soothing out, but don't take it quite to the edge.1
10. Pop in the oven for 20-25 minutes until the pastry starts to turn a little golden.1
11. Put on a wire rack to cool. Once cool, dust with icing sugar. 1
12. Say you will just have one, but be prepared to eat at least 4, if not more.