1 sheet of puff pastry, defrosted
4 tablespoons butter, divided
1 tablespoon sugar
1 tablespoon cinnamon
3-4 large apples, cored and sliced
1/4 cup brown sugar
2 teaspoons apple pie spice
2 tablespoons dark rum
2 cups VELVET Cinnamon Ice Cream
4 tablespoons caramel ice cream topping

Preheat oven to 400 degrees. Cut the puff pastry into 8 equal pieces and place on a nonstick baking sheet. Melt 1 tablespoon of butter and crush onto puff pastry squares. In a small bowl, combine the sugar and cinnamon and sprinkle over the pastry squares. Bake for 10-12 minutes, or until lightly browned.

In a 10-inch skillet, melt remaining butter and add the brown sugar, apple pie spice and rum; stir. Add the apples and cook for 10-12 minutes, or until softened.

While the pastry is hot, place one square of pastry on 4 individual dessert plates. Using approximately one-half of the sautéed apples, top each pastry with apples. Place a 1/2 cup scoop of VELVET Cinnamon Ice Cream over the apples. Top each dessert with remaining pastry and apples. Pour one tablespoon of caramel topping over the top. Serve immediately. Serves 4.