Cooking 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.

Ingredients

• 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
• 6 tablespoons sugar
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 3 large appleor pears, peeled and thinly sliced (about 4 cups)
• 0.666 cup caramel topping, warmed (optional)
• 3 cups vanilla ice cream