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Apple Puff Pastry Recipe

Golden, flaky layers wrapped around a warm cinnamon-apple filling make this Apple Puff Pastry an effortless dessert that feels straight from a bakery. Using ready-made puff pastry keeps preparation simple, making it an excellent choice for everything from weekend baking to holiday entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 38 minutes
Servings: 8 pastries
Course: brunch, Dessert, sweet treat
Cuisine: American, european inspired
Calories: 327
Ingredients Equipment Method Notes

Ingredients
  

Apple Filling
  • 2 medium Granny Smith or Honeycrisp apples peeled and diced
  • 2 tablespoons unsalted butter
  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 tablespoon water
Pastry
  • 1 sheet frozen puff pastry thawed
  • 1 large egg
  • 1 tablespoon milk
  • 2 tablespoons coarse sugar
Optional Icing
  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract

Equipment

  • Baking sheet
  • Parchment paper
  • Medium saucepan
  • Mixing bowl
  • Rolling pin (optional)
  • Sharp knife or pizza cutter
  • Pastry brush
  • Fork
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
    Preheat the oven to 400°F (200°C)
  2. Cook the butter, diced apples, brown sugar, cinnamon, nutmeg, and vanilla in a saucepan over medium heat until the apples begin to soften.
    Cook the butter, diced apples, brown sugar, cinnamon,
  3. Mix the cornstarch with the water and stir it into the apples. Continue cooking until the juices become glossy and thick, then allow the filling to cool.
  4. Roll the puff pastry lightly if needed and cut it into eight equal rectangles. Spoon the cooled apple mixture onto one side of each rectangle, leaving space around the edges.
  5. Fold the pastry over the filling, seal with the tines of a fork, and transfer each pastry to the prepared baking tray.
    Fold the pastry over the filling, seal with the tines of a fork
  6. Bake for 22–25 minutes, or until the pastry is deeply puffed and evenly golden.
  7. Cool slightly before finishing with the optional vanilla icing, then serve while still warm.

Notes

  • Let the filling cool completely before assembling.
  • Keep the pastry chilled until baking for maximum rise.
  • Don't overfill the pastries to avoid leaks.
  • Press the edges firmly to keep the filling enclosed.
  • Bake until richly golden for the crispiest layers.