• Preheat oven to 375° 

For The Apple Filling

• In a medium saucepan over low heat, bring water, cornstarch, sugar, cinnamon and lemon juice to a boil, stirring constantly.
• Continue stirring for 3-4 minutes until sauce thickens up.
• Once sauce has thickened, add apples, stir and let simmer for 8-10 minutes.
• Remove from heat and let cool.

For The Cream Cheese Filling

• In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
• Add sugar, egg yolk, vanilla, lemon juice and beat for an additional 2 minutes.

Making The Pastry Ring

• Unroll crescent rolls and separate into precut triangles.
• Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.
• *When forming the circle, the wider ends of the crescents will overlap each other. 
• Spread cream cheese mixture over the wide part of the crescents.
• Spoon apple filling on top of cream cheese mixture.
• Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
• Bake for approximately 20 minutes. Remove from oven, let cool.

For the Caramel Sauce

• In a small heavy bottom pan, melt butter over low heat.
• Stir in brown sugar and milk.
• Bring to a boil over low heat and continue stirring constantly until desired consistency, approximately 8-12 minutes.
• Remove from heat and add 1 tsp of vanilla. Stir and let cool for a little bit then drizzle over pastry once pastry has cooled.

Making The Glaze Drizzle

• Using a one cup measuring cup, pour powdered sugar and milk together and stir until combined (might need more milk/sugar as desired).
• Drizzle glaze over pastry ring, once pastry has cooled, and cut into desired portions. Enjoy!