DEEP FRIED APPLE PIE LOLLIPOPS

Melt butter in skillet over medium heat. Cook apples, brown sugar and cinnamon; stirring often, for about 8 minutes or until apples are tender and caramelized. Stir in lemon juice and vanilla; cook, stirring, for about 2 minutes or until all excess liquid has evaporated.

Place 1 sheet of puff pastry on work surface. Using 2 1/2-inch cookie cutter, cut out 12 rounds. Place on baking sheet lined with parchment paper and refrigerate.

Cut out 12 rounds from second sheet of puff pastry. Place a heaping tablespoon of apple mixture in centre of each round. Place refrigerated rounds on top, then crimp edges with fork tines to seal completely. Refrigerate while bringing oil to temperature. (Make-ahead: Lollipops can be refrigerated for up to 4 hours before heating oil.)

Heat oil in large deep pot or deep fryer to 350°F. Fry lollipops, 3 or 4 at a time, for 1 1/2 minutes, turning halfway through. Drain on paper towels. Repeat with remaining rounds, not letting oil drop or increase in temperature.

Topping: Combine sugar and cinnamon in bowl. Coat each lollipop in sugar mixture and then insert treat stick to serve.