Ingredients

• 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

Instructions

1. 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).
2. 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.
3. 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.
4. 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.