- 1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
- 4 ounces mascarpone cheese, softened
- 4 teaspoons packed brown sugar
- 1 tablespoon port wine
- 1/2 teaspoon ground cinnamon
- 2 teaspoons lemon juice
- 1 red or green apple, cored and finely chopped
- Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400 degrees F.
- Unfold the pastry sheet on a lightly floured surface and roll into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares. Press the pastry squares into 36 (1 3/4-inch) mini muffin pan cups.
- Bake for 10 minutes or until the pastry cups are golden.
- Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth. Add the apples and toss to coat.
- Divide the apple mixture among the pastry cups. Bake for 10 minutes or until the filling is hot.