3-Ingredient Caramel Apple Hand Pies
['1 (14–17-ounce) box puff pastry (preferably all-butter puff), thawed according to package directions', '1 large apple, cut into 1/4" pieces', '1/3 cup caramel sauce', 'Flaky sea salt']
Place a rack in center of oven; preheat to 425ºF. Unroll or unfold pastry onto a flat work surface. Using a 3" circular cookie or biscuit cutter, cut out as many rounds as possible (you should have 18 rounds).
Place half of the rounds on a parchment-lined rimmed baking sheet. Spoon 1 (heaping) Tbsp. apples into the center of each round, leaving a 1/2" border. Top apples with 1 (heaping) tsp. caramel sauce and a pinch of sea salt.
Brush pastry border with a pastry brush dipped in water and top each filled round with a second pastry round. Using a fork, crimp edges together, sealing each pie well to avoid leakage.
Cut a few small slits with a sharp knife in the top of each pie to allow steam to escape. Bake pies, rotating sheet halfway through, until golden brown and puffed, about 15 minutes. Serve warm.
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