Churro Apple Pie Bowls with Caramel Sauce

For the Churro Bowls:

Roll out the puff pastry sheet on a lightly floured surface.
Using a bowl or a large cookie cutter, cut out circles from the puff pastry.
Press each circle into a muffin tin, shaping them into bowls.
Brush the pastry with melted butter.
In a small bowl, mix together sugar and cinnamon, then sprinkle over the pastry bowls.
Bake for 12-15 minutes or until golden brown and crispy. Remove from the oven and let them cool slightly.

For the Caramel Sauce:

In a small saucepan, combine sugar and water over medium heat. Stir until sugar dissolves.
Let it cook without stirring until it turns into a deep amber color, about 5-7 minutes.
Remove from heat and carefully stir in heavy cream. Be cautious as it will bubble up.
Stir in butter, vanilla extract, and salt until smooth.
Let the caramel sauce cool slightly.
To assemble:

Fill each churro bowl with the apple pie filling.
Drizzle caramel sauce over the top.
Serve warm and enjoy!