Directions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the apples: Peel, core, and slice the apples into thin wedges. Set them aside in a large bowl.
Make the caramel sauce: In a large saucepan, melt the butter over medium heat. Add the brown sugar, cinnamon, nutmeg, and vanilla extract. Stir constantly until the mixture becomes smooth and begins to bubble, about 2-3 minutes.
Toss the apples in the caramel sauce. Stir until the apple wedges are evenly coated.
Prepare the puff pastry: Unroll the puff pastry onto the prepared baking sheet. If using, sprinkle the chopped nuts evenly across the pastry.
Assemble the dessert: Arrange the caramel-coated apples in a circle or spiral pattern over the puff pastry, leaving a small border around the edges. Drizzle any leftover caramel sauce over the apples.
Bake for 20-25 minutes or until the puff pastry is golden and the apples are tender.
Serve warm with a scoop of vanilla ice cream or whipped cream.
Serving and Storage Tips:
Upon preparing this dish, the smell of the house reminded my teenage daughters of the potlucks held at the church on lazy Sunday afternoons
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