Caramel Apple Empanadas

1 package (12 oz.) STOUFFER'S frozen Harvest Apples
1 tablespoon all-purpose flour
1/4 cup butter or margarine
1/4 cup firmly packed light brown sugar
1/4 teaspoon ground allspice
3 1/2 cups all-purpose baking mix
1 cup plus 3 tablespoons whipping cream, divided
2 tablespoons butter or margarine, melted
3/4 cup powdered sugar

Thaw apples in microwave at MEDIUM (50% power) 6 to 7 minutes; let stand 2 minutes. Stir together apples and flour.

Melt 1/4 cup butter in a medium skillet over medium heat; add apple mixture, brown sugar, and allspice. Cook, stifling constantly, 4 minutes or until thickened. Remove from heat. Coarsely mash apple mixture, and set aside.

Stir together baking mix and 1 cup whipping cream with a fork until moistened.

Turn dough out onto a lightly floured surface, and knead 3 to 4 times.

Pat or roll dough to 1/2-inch thickness. Cut into 9 (4 1/2-inch) circles. Pat or roll unused dough to 1/8-inch thickness. Cut into 5 (4 1/2-inch) circles.

Spoon 1 heaping tablespoon apple mixture in center of each circle; set aside remaining apple mixture. Fold 1 side of circle over, pressing edges with a fork to seal. Place on a lightly greased baking sheet. Brush tops evenly with 2 tablespoons melted butter.

Bake at 400F for 18 to 20 minutes or until golden brown.

Whisk together powdered sugar, reserve apple mixture, and remaining 3 tablespoons whipping cream until smooth. Serve with empanadas.

Yields 14 Empanadas