Preheat oven to 400 degrees.

Empty can of apple pie filling into a bowl and chop it into smaller pieces.

Roll puff pastry on parchment paper onto a sheet pan or cookie sheet. Roll edges all the way around. Spread apple pie filling on top of puff pastry.

With a mixer, blend cream cheese, sugar and egg together. Add cinnamon and mix well. Add tablespoons of cream cheese mixture on top of apples.

Swirl cream cheese mixture into apple pie filling with a knife. Sprinkle with a dusting of cinnamon.

Spread chopped pecans over cream cheese mixture.

Bake puff pastry at 400 degrees for 20 to 25 minutes until crust is puffy and golden brown. Cool 30 minutes and slice into rectangles.

Mix brown sugar, butter, and cream in a saucepan over medium heat. Whisk for 5 minutes until it begins to thicken. Add vanilla and stir. Cool for 10 minutes, then drizzle over slices of apple pastry. Keep leftover caramel sauce in the refrigerator in a mason jar or sealed container.