Apple Puff Pastry
A golden, flaky puff pastry cradles tender cinnamon-spiced apple slices, creating an elegant dessert that’s deceptively simple to prepare. The caramelized edges and buttery layers make this a crowd-pleasing treat perfect for any occasion.
Ingredients
- 1 sheet of frozen puff pastry thawed (approximately 320g/11oz)
- 3 medium-sized apples Honeycrisp, Granny Smith, or Braeburn work best
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
- 1 egg for egg wash
- 1 tablespoon water for egg wash
- 2 tablespoons apricot jam or honey for glazing, optional
- Vanilla ice cream or whipped cream for serving optional
Instructions
- Prepare your workspace and ingredients. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Take the puff pastry out of the refrigerator about 15 minutes before you plan to use it so it’s easier to work with.
- Core and slice the apples thinly. Aim for slices about ⅛-inch thick, and place them in a medium bowl. Immediately toss with lemon juice to prevent browning.
- Mix the flavor components. In a small bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, and flour. Sprinkle this mixture over the apple slices and gently toss until evenly coated.
- Prepare the pastry base. Unfold the puff pastry sheet onto the lined baking sheet. Using a knife, score a 1-inch border around the edge without cutting all the way through the pastry. This creates a frame that will puff up around your filling.
- Arrange the apples attractively. Place the sugar-coated apple slices inside the scored border, slightly overlapping them in rows or a circular pattern. Don’t pile them too high as this can make the center soggy.
- Create the egg wash and apply. Beat the egg with 1 tablespoon of water and brush it on the border of the pastry (not on the apples). This will give your pastry that professional golden-brown finish.
- Bake until perfectly golden. Place the baking sheet in the oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown and the apples are tender.
- Add the finishing touches. If using, warm the apricot jam or honey in the microwave for 10-15 seconds until fluid, then gently brush over the warm apples to create a shiny glaze.
- Allow to cool slightly before serving. Let the pastry rest for 5-10 minutes before cutting to allow the filling to set slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Notes
- For the best results, make sure your puff pastry is cold but pliable. If it gets too warm, pop it back in the refrigerator for a few minutes.
- The flour mixed with the sugar helps absorb excess moisture from the apples, preventing a soggy bottom on your pastry.
- You can prepare this recipe ahead of time by assembling everything up to 2 hours before baking—just keep it refrigerated until you’re ready to bake.
- If you notice the edges browning too quickly during baking, loosely cover them with foil strips.
- This pastry is best enjoyed the day it’s made, but can be reheated in a 300°F oven for 5-7 minutes to crisp it up again.