Caramel Apple Puff Pastry (Print Version)
Flaky pastry envelopes tender caramel apples, topped with golden crust and a sweet caramel finish.
# Ingredients:
→ Apple Filling
01 -
3 medium apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp preferred)
02 -
2 tablespoons unsalted butter
03 -
3 tablespoons packed brown sugar
04 -
2 tablespoons granulated sugar
05 -
1 teaspoon ground cinnamon
06 -
1/4 teaspoon ground nutmeg
07 -
1 teaspoon lemon juice
08 -
1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
→ Puff Pastry
09 -
1 sheet frozen puff pastry, thawed
10 -
1 large egg
11 -
1 tablespoon milk or water
→ Topping
12 -
1/2 cup caramel sauce
13 -
Powdered sugar (optional, for garnish)
14 -
Whipped cream or vanilla ice cream (optional, for serving)
# Steps:
01 -
Melt butter over medium heat in a skillet. Add sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until apples are tender and juices are released. If mixture is too runny, stir in cornstarch slurry and simmer for 1 to 2 minutes until thickened. Remove from heat and allow mixture to cool slightly.
02 -
Preheat oven to 400°F. On a lightly floured surface, roll out thawed puff pastry to an even thickness. Cut pastry into 8 equal rectangles or squares. Arrange half the pieces on a parchment-lined baking sheet.
03 -
Place a spoonful of apple filling in the center of each pastry piece. Drizzle lightly with caramel sauce. Top with remaining pastry pieces, or fold to form triangles if desired. Press edges with a fork to seal.
04 -
Beat egg with milk or water. Brush the pastry tops with egg wash to enhance browning.
05 -
Bake in preheated oven for 18 to 22 minutes, or until pastries are puffed and deeply golden brown. Let cool slightly on the baking sheet.
06 -
Drizzle pastries with additional caramel sauce. Optionally dust with powdered sugar and serve warm with whipped cream or vanilla ice cream.
# Notes:
01 -
Ensure puff pastry remains cold until use for the flakiest texture. Excess moisture in apple filling may cause soggy pastries—thicken as needed.