Cut squares into quarters. Place on cookie sheets. Smear with egg white.

Combine 3/4 cup sugar and two teaspoons cinnamon in a baggie, close, and shake to combine. Sprinkle on dough. Prick with fork.

Bake at 400 degrees Fahrenheit until golden, 20 to 25 minutes. Let cool.

Whip up eight ounces of whipped topping. Combine with two vanilla custards.

Slice apples very thinly in half moons (or use food processor thin slicing blade). Cook in pot with margarine, sugar, and cinnamon until very soft and falling apart (approximately half an hour). Stir to combine.

Heat the brown sugar and the margarine in a small pot. When melted, stir in the whipped topping. Allow to cool.

Smear custard mixture on half of the squares, until custard is used up (approximately three and a half tablespoons per square).

Spread apple mixture gently on top of custard.

Place remaining empty squares on top of apple mixture.

Dust with confectioners’ sugar. Cut into squares and chill until ready to serve. Serve with the caramel sauce.