Preheat & Cut: Preheat your oven to 400°F (204°C). On a lightly floured counter, unfold the thawed puff pastry sheet and roll it into a 16-inch square. Slice into 4 equal squares.

Prep Apples: Peel the 4 medium apples, core them (a melon baller works wonders), and slice a thin piece off the bottom so they sit flat.

Fill & Wrap: In a small bowl, stir together the brown sugar, melted butter, and cinnamon. Spoon the mixture into the cavity of each apple. Place one apple in the center of each pastry square. Brush the pastry edges with the egg wash. Gather the corners up and pleat as needed, pinching to seal around the apple.

Bake: Arrange the dumplings in an ungreased 9x13-inch glass baking dish. Brush the tops with the remaining egg wash and sprinkle with the granulated sugar. Bake for 35 minutes until the pastry is puffed and a deep golden brown.

Sauce & Serve: Warm the caramel ice-cream topping and toasted pecan halves in the microwave for 20 seconds. Plate each warm dumpling, drizzle with the caramel-pecan sauce, and serve with vanilla ice cream or Cool Whip if desired.