Apple Caramel Twist

Apple Caramel Twist

2 large Granny Smith apples, peeled, cored, and chopped
10 caramel cubes, chopped into small pieces
½ c sugar
½ c sliced almonds, divided
3 T ground cinnamon
2 T all purpose flour
2 (11 ounce) cans refrigerated French loaf dough
1 egg while, lightly beaten
½ c canned vanilla icing, melted

Preheat oven to 375. Line a baking sheet with parchment paper and set aside. In a large bowl, combine apples, caramels, sugar, ¼ c almonds, cinnamon, flour. Remove dough from cans, and cut a 1 inch deep slit down center of both loaves, creating a pocket for filling. Stuff both loaves with apple mixture, and carefully seal the sides together. Place loaves on prepared baking sheet, and twist together. Cut small slits along top of loaf. Bake for 18 minutes, remove from oven, brush with egg white, and sprinkle with remaining ¼ c almonds. Bake for an additional 2-3 minutes or until golden brown. Remove from oven, and cool slightly. Drizzle with vanilla icing.