Caramel Apple Puff Pastry

When fall arrives and crisp apples fill the markets, there is nothing better than making these Caramel Apple Puff Pastries. Flaky, golden pastry wraps around tender cinnamon apples, all topped with silky caramel sauce. These are always the first dessert gone at any gathering and I often sneak one straight out of the oven while they are still warm.

I first made these while baking with my niece on a rainy afternoon. We had a blast making the apple filling together and now it is our go to project every autumn.

Ingredients

• Granny Smith or Honeycrisp apples: The tartness of Granny Smith or the sweetness of Honeycrisp balances the caramel beautifully Look for firm apples without bruises
• Unsalted butter: Adds richness and helps caramelize the apples Choose good quality butter for best flavor
• Brown sugar and granulated sugar: Using both gives a deeper flavor and the perfect sweetness Use fresh sugars without clumps
• Ground cinnamon and nutmeg: These spices build warmth and classic apple pie flavor Try to use fresh spices for brightest taste
• Lemon juice: Brightens the filling and keeps apples from browning Use freshly squeezed juice for best results
• Cornstarch with water: Optional for a thicker filling Be sure to mix well so there are no lumps
• Puff pastry: Pre made dough makes this recipe easy and impressive Thaw fully in the fridge for easy handling
• Egg plus milk or water: For a shiny golden crust Use the freshest egg you have
• Caramel sauce: For drizzling over the top Use quality store bought or homemade caramel for best flavor
• Powdered sugar whipped cream or vanilla ice cream: Optional for a pretty finish or extra indulgence

Instructions

Prepare the Apple Filling:

Peel core and slice the apples into thin wedges so they soften evenly in the pan. In a large skillet melt the butter over medium heat then add the apples both sugars cinnamon nutmeg and lemon juice. Cook for five to seven minutes stirring occasionally until the apples give off their juices and begin to soften. If the filling is too liquid add the cornstarch mixed with water and cook for one or two more minutes until the mixture thickens. Remove the pan from the heat and allow the filling to cool slightly so it does not steam the pastry.

Prepare the Puff Pastry:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. On a lightly floured surface roll out the thawed puff pastry gently until it is smooth. Cut the sheet into eight equal rectangles or squares using a sharp knife or pizza cutter. Arrange half of the pastry pieces on a baking sheet lined with parchment paper so they do not stick to the pan.

Assemble the Pastries:

Spoon a generous tablespoon of cooled apple filling into the center of each piece of pastry you placed on the baking sheet. Drizzle each with a bit of caramel sauce for even more flavor. Top with a matching piece of pastry or fold over into a triangle if you prefer turnovers. Use a fork to seal the edges of each pastry so no filling escapes while baking. In a small bowl beat the egg with the milk or water then brush it evenly over the tops of the pastries for a golden finish.

Bake:

Bake the assembled pastries in your preheated oven for eighteen to twenty two minutes until they are puffed up and deeply golden brown. Watch closely near the end to prevent overbaking. Remove from the oven and let them cool for a few minutes so the caramel does not burn your mouth.

Serve:

Drizzle each pastry with even more caramel sauce while they are still warm. Dust with powdered sugar if you love the look of a bakery style treat. Serve right away with a big spoonful of whipped cream or a scoop of vanilla ice cream for richness.

My favorite part is watching the caramel bubble over the edges while they bake. The combination of crispy pastry and sweet cinnamon apples always reminds me of fall days spent apple picking with my family. Making these together is now a yearly tradition.

Storage Tips

Store leftover pastries in an airtight container at room temperature for up to two days. For longer storage keep in the refrigerator to maintain crispness. To reheat place pastries in a warm oven for five to seven minutes until refreshed and crisp.

Ingredient Substitutions

Try pears instead of apples for a delicious twist. Swap in maple syrup instead of caramel sauce for a new flavor. If you do not have brown sugar use all white sugar instead.

Serving Suggestions

Serve with fresh apple slices on the side for extra crunch. Pair with warm cider or a cup of black tea for a cozy snack. Sprinkle toasted pecans or walnuts on top for crunch.

Seasonal Adaptations

Use early season tart apples for extra tang Sprinkle ginger into the filling for holiday flair Top with cranberry sauce for a Thanksgiving dessert

Success Stories

One reader told me she made these for her book club and everyone asked for the recipe. Another friend bakes double batches for her kids bake sale and they sell out in ten minutes. Even my uncle who does not consider himself a dessert person devoured two of these when we made a dozen last Thanksgiving.

Freezer Meal Conversion

Assemble the pastries right up to baking then freeze them flat on a sheet. Once frozen move to a zip top bag. Bake straight from frozen adding about five extra minutes to the bake time.

The smell of these caramel apple pastries baking will make your whole kitchen feel like fall. Enjoy them slightly warm for the very best taste and texture.

Recipe FAQs

→ What type of apples work best for this dessert?

Granny Smith or Honeycrisp apples provide a tart-sweet flavor and hold their shape well during baking.

→ How do I prevent the pastry from getting soggy?

Cool the apple filling before adding it to the pastry, and avoid overfilling to maintain a flaky texture.

→ What is the purpose of the egg wash?

Brushing the pastry with an egg wash helps achieve a shiny, golden-brown crust as it bakes.

→ Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce is quick and convenient, but homemade offers a richer flavor if preferred.

→ Is it necessary to add the cornstarch slurry?

Cornstarch thickens the apple filling, preventing leaks and creating a pleasing consistency in the pastry.