Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water with a fork in a small bowl.

Unfold the pastry sheet on a lightly floured board. Roll the sheet into a 15 x 10-inch rectangle. Cut the dough in half lengthwise. Cut 1 pastry half into 4 (5 x 3-inch) rectangles. Place the rectangles 2 inches apart on the prepared sheet. Repeat with remaining pastry half. Brush with the egg mixture.

Bake for 15 minutes or until golden. Remove from the baking sheet and cool on a wire rack.

Heat the butter in a 10-inch skillet over medium heat. Add the apples, brown sugar and cinnamon to the skillet. Cook for about 10 minutes or until the apples soften, stirring constantly.

Split each pastry rectangle into 2 layers forming a total of 16 layers. Place 1 bottom layer on each of 8 serving plates. Spoon about 1/2 cup of the apple mixture on the bottom layers, and top each with 1 tablespoon of the caramel sauce and pecans. Top with remaining 8 top layers and drizzle with additional caramel sauce. Scoop the ice cream onto plates. Serve immediately.

Bake the pastry rectangles early in the day or up to 24 hours in advance. Bake for 10 minutes in a 300 degrees F. oven or until they're crisp. Apple mixture can also be made in advance and refrigerated up to 24 hours. Reheat in a microwavable container on HIGH for about 2 minutes or until it's hot, stirring once.