Makes: 36 pastries
Thaw: 40 minutes
Prep: 20 minutes
Bake: 20 minutes
1/2 of a 17.3 ounce package Pepperidge Farm Frozen Puff Pastry sheets (1 sheets)
1/2 of an 8 ounce container mascarpone cheese
4 teaspoons packed brown sugar
1 tablespoon port wine
2 teaspoons ground cinnamon
2 teaspoons lemon juice
2 Granny Smith apples, cored and finely chopped
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Unfold the pastry on a lightly floured surface and roll into to a 14-inch square. Cut the pastry into 36 (2 1/4-inch) squares. Gently press each square into each section of 3 (1 3/4-inch) mini muffin pans. Heat the oven to 400 degrees. Bake for 10 minutes or until golden.
Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl. Add the apples and toss to coat.
Divide the apple mixture among the pastry cups. Bake for 10 minutes more or until the filling is hot.