BUTTERSCOTCH APPLE POCKETS

This two-ingredient butterscotch sauce is super easy and requires almost no active work. Save the extra for an amazing ice cream topping!

YIELDS 9

• 1 sheet puff pastry
• 3 Cortland apples, diced
• ½ cup sugar
• 1 Tbsp flour
• 1 tsp cinnamon
• ¼ tsp ground ginger (optional)
• ¼ tsp ground nutmeg (optional)

Butterscotch Sauce

• 2 14-oz (400-g) cans coconut milk
• 1 cup brown sugar

1. To make the sauce: Combine coconut milk and brown sugar in a medium pot, and bring to a simmer. Allow to simmer for 20–25 minutes or until mixture is slightly thickened and reduced to about 2½–3 cups. Cool and store in the fridge until ready for use. (If it settles, just stir before using.)
2. To make the apple pockets: Preheat oven to 350°F (175°C).
3. Roll out puff pastry and cut into 9 squares. In a medium bowl, combine apples, sugar, flour, and spices. Place a heaping 2 tablespoons of filling in the center of each square and bring edges to center to close. Bake for 40 minutes or until golden brown.
4. Serve with butterscotch sauce.