In a small bowl, combine sugar, cinnamon, and vanilla sugar.

Sprinkle over puff pastry squares.

Bake until golden, about 25 minutes.

Set aside and let cool.

Melt margarine with sugars in a saucepan over low heat.

Add apples and mix until softened, but not mushy.

Stir in cinnamon, nutmeg, lemon zest, and juice.

Transfer to a container and set aside.

In the bowl of an electric mixer, beat non-dairy whipped topping until stiff.

With the mixer on low speed, add custard and mix until combined.

Once puff pastry squares have cooled, slice open at the seam and insert a spoonful of custard filling.

In the bowl of an electric mixer, beat non-dairy whipped topping until stiff.

Add eggs, one at a time.

Add sugars, cinnamon, and nutmeg.

Mix until combined.

Transfer to container and freeze.

Combine all ingredients in a double boiler.

Cook until combined.

Keep warm until ready to serve.

Top stuffed puff pastry squares with apples and a scoop of ice cream.

Top with warm butterscotch sauce and chopped pecans.