Caramel Apple Galette

3 red or green cooking apples, unpeeled, thinly slices
1 tbsp lemon juice
2 tbsp each all purpose flour and brown sugar
1 tsp cinnamon
200 g frozen puff pastry
1/2 cup caramel sundae topping
2 tbsp chopped pecans

In large bowl, toss apple slices with lemon juice. Add flour, brown sugar and cinnamon; mix gently.
On lightly floured board, roll 1 block of pastry to an irregular 12-inch (30cm) circle. Place on large baking sheet or pizza pan. Pile apple mixture in middle of pastry leaving a 2-inch (3 cm) border. Fold dough border over fruit, pleating edges and pressing them together to keep fruit in place.
Bake at 400 degF 35 to 40 minutes or until golden brown and apples are tender. Cool slightly on rack.
Serve warm cut into wedges, drizzle each serving with caramel topping and sprinkle with pecans.
Makes 8 servings
Hint: For an attractive edging to pastry, brush with beaten egg and spinkle with 2 tsp sugar before baking.

Sidenote: Do not twist dough repeatedly: this creates an interesting texture but the layers may be less flaky. Receipe can be modified into palm-sized apple pies. Cut apple slices into small squares. Add more flour but less cinnamon so that mixture is beige, not brown. Add more sugar in place of caramel. Skip the pecans but do sprinkle fine sugar. Make sure the thickness of the puff allows room for expansion.