1/4 C. - Splenda Brown Sugar
2 Tbs. - Butter
1 Tsp. - Cinnamon
1 Tsp. - Vanilla
1/2 Tsp. - Nutmeg
2 - Sheets Puff Pastry (thawed)
1/4 C. - Raisins
Cinnamon/Sugar for dusting
Melt the butter in a sauté pan over medium heat and cook the apples, raisins, brown sugar and spices for about 5-8 minutes, until the apples a little soft and a nice tan caramel sauce has been reached. Set the apples aside to cool while you open up the pastry and cut 9 circles out of each sheet using a medium sized biscuit cutter. Place 1 Tsp. of mixture in the center of each round then fold over one side to the other and pinch to seal, then with a fork crimp the edge closed. Deep fry at 350 degrees for 2 minutes then turn and cook for another 2 minutes remove with a slotted spoon and roll in the cinnamon/sugar mixture. I had about 1 C. of filling left; I think it would be great on top of ice-cream, waffles or pancakes.