Delighted with the outcome! My friends from church couldn’t stop discussing it.

1. Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into squares or rectangles, depending on your preference.

2. In a medium bowl, combine the chopped nuts, 1/2 cup of brown sugar, cinnamon, and salt. Mix well.

3. Place a spoonful of the nut mixture in the center of each pastry square. Fold the pastry over the filling to form a triangle or rectangle, sealing the edges with a fork.

4. Line the slow cooker with aluminum foil, ensuring it covers the bottom and sides.

5. In a small saucepan over medium heat, melt the butter. Add the remaining 1/2 cup of brown sugar and stir until dissolved. Stir in the heavy cream and vanilla extract, cooking until the mixture is smooth and slightly thickened.

6. Pour a small amount of the caramel sauce into the bottom of the slow cooker. Arrange the filled pastries in a single layer on top of the sauce.

7. Pour the remaining caramel sauce over the pastries, ensuring they are well coated.

8. Cover and cook on low for 2-3 hours, or until the pastries are golden brown and the caramel is bubbly.

9. Carefully remove the pastries from the slow cooker using the foil. Let cool slightly before serving.

For a different flavor profile, try using hazelnuts or almonds instead of walnuts or pecans. You can also add a touch of orange zest to the nut mixture for a citrusy twist. If you prefer a less sweet version, reduce the amount of brown sugar in the caramel sauce. For an extra indulgent treat, drizzle melted chocolate over the pastries before serving. To make this recipe vegan, substitute the butter with a plant-based alternative and use coconut cream instead of heavy cream.