Caramel Apple Puff Pastry (Print Format)
Buttery puff pastry filled with cinnamon apples and drizzled with caramel sauce, perfect for autumn treats.
# Ingredients:
→ Apple Filling
01 -
3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
02 -
2 tablespoons unsalted butter
03 -
3 tablespoons brown sugar
04 -
2 tablespoons granulated sugar
05 -
1 teaspoon ground cinnamon
06 -
¼ teaspoon ground nutmeg
07 -
1 teaspoon lemon juice
08 -
1 teaspoon cornstarch mixed with 2 teaspoons water (optional)
→ Pastry
09 -
1 sheet puff pastry (thawed)
10 -
1 egg (for egg wash)
11 -
1 tablespoon milk or water (to mix with egg)
→ Topping
12 -
½ cup caramel sauce (store-bought or homemade)
13 -
Optional: powdered sugar, whipped cream, or vanilla ice cream for serving
# Steps:
01 -
Peel, core, and thinly slice apples. Melt butter in a skillet over medium heat. Add apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes, stirring occasionally until apples soften and juices release. If mixture is too runny, add cornstarch slurry and cook 1–2 more minutes until thickened. Remove from heat and let cool slightly.
02 -
Preheat oven to 400°F (200°C). Roll out thawed puff pastry on a lightly floured surface. Cut into 8 equal rectangles or squares. Place half on a parchment-lined baking sheet.
03 -
Spoon apple filling onto the center of each pastry square. Drizzle with caramel sauce. Top with remaining pastry pieces or fold over into triangles. Seal edges firmly with a fork. Brush tops with egg wash for a golden finish.
04 -
Bake assembled pastries in preheated oven for 18–22 minutes until puffed and golden brown. Remove and cool slightly.
05 -
Drizzle with extra caramel sauce and sprinkle with powdered sugar if desired. Serve warm with whipped cream or vanilla ice cream for added indulgence.
# Tips:
01 -
Use firm apples like Granny Smith for tartness or Honeycrisp for sweetness. Chill assembled pastries for 10 minutes before baking to enhance flakiness.