Unfold pastry; roll out each pastry sheet on light floured surface to 16x14-inch rectangle. Cut each sheet into 4 (8x7-inch) rectangles.
Melt caramels with half-and-half in heavy saucepan on low heat, stirring frequently until smooth.
Place apples on center of pastry rectangles; fill apple cores with caramel mixture. Fold pastry up and around apples, pressing edges together at top and sides to seal well. Place on baking sheet.
Bake 20 to 25 min. or until pastry is browned.
One serving of this warm fruit dumpling makes a nice dessert for a crisp fall night.
Apple varieties suitable for baking include Baldwin, Cortland, Northern Spy and Winesap.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 58g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.