Caramel Apple Pastry
Super easy Puffed Apple Pastry with a delicious caramel sauce! :D Perfect for apple season and fall dessert! :)
Steps
Step 1 β Get Everything Ready
1
Preheat your oven to 180Β°C convection/fan.
Line a baking tray with parchment paper.
Take your puff pastry from the fridge. You want it thawed enough to bend without cracking, but still cold. If it becomes floppy or sticky at any point, throw it back in the fridge for 10 minutes.
Mix together in a little bowl:
15 g sugar + 1 tsp cinnamon + tiny pinch of salt.
Set aside.
Line a baking tray with parchment paper.
Take your puff pastry from the fridge. You want it thawed enough to bend without cracking, but still cold. If it becomes floppy or sticky at any point, throw it back in the fridge for 10 minutes.
Mix together in a little bowl:
15 g sugar + 1 tsp cinnamon + tiny pinch of salt.
Set aside.
Step 2 β Prepare Your Apple π
2
Wash your apple. You don't need to peel itβthe red skin actually makes these super cute.
Slice it horizontally across the apple into approximately 7β8 mm thick rounds.
Now remove the core from the center of each round. A small round cookie cutter is perfect, but you can carefully use a small knife.
You want a hole roughly 3 cm wide in the middle. Don't make the hole too small! Otherwise the stripes of dough won't go through the hole.
Pat the apple rings really well with paper towel. This is important because excess moisture = sad soggy puff pastry.
Sprinkle/coat both sides lightly with your cinnamon sugar.
Slice it horizontally across the apple into approximately 7β8 mm thick rounds.
Now remove the core from the center of each round. A small round cookie cutter is perfect, but you can carefully use a small knife.
You want a hole roughly 3 cm wide in the middle. Don't make the hole too small! Otherwise the stripes of dough won't go through the hole.
Pat the apple rings really well with paper towel. This is important because excess moisture = sad soggy puff pastry.
Sprinkle/coat both sides lightly with your cinnamon sugar.
Step 3 β Cut The Puff Pastry
3
Cut it into long strips about max 1 cm wide.
Don't worry about making them perfectly identical.
Don't worry about making them perfectly identical.
Step 4 β Wrap The Little Apple Donuts
4
Take one apple ring.
Thread one end of a puff pastry strip through the center hole and wrap it around the apple.
Keep going around the entire ring.
When one strip ends, gently press the next strip onto it and continue wrapping.
You don't need to completely entomb the apple.
Put the finished ring seam-side down on your baking tray.
Repeat with the remaining apple rings.
If the pastry has gotten soft during all this, put the entire tray in the fridge for 10 minutes before baking. Cold puff pastry = better puff!
Thread one end of a puff pastry strip through the center hole and wrap it around the apple.
Keep going around the entire ring.
When one strip ends, gently press the next strip onto it and continue wrapping.
You don't need to completely entomb the apple.
Put the finished ring seam-side down on your baking tray.
Repeat with the remaining apple rings.
If the pastry has gotten soft during all this, put the entire tray in the fridge for 10 minutes before baking. Cold puff pastry = better puff!
Step 5 β Finish Them Before Baking
5
Lightly brush the puff pastry with milk.
Then sprinkle just a little more cinnamon sugar over the tops.
Bake at 180Β°C convection for about 25-30 minutes.
You want:
deep golden pastry + visibly puffed layers + tender apple.
If they're still pale at 25 minutes, give them another 5.
Then transfer them to a rack and let them cool for about 10 minutes.
Then sprinkle just a little more cinnamon sugar over the tops.
Bake at 180Β°C convection for about 25-30 minutes.
You want:
deep golden pastry + visibly puffed layers + tender apple.
If they're still pale at 25 minutes, give them another 5.
Then transfer them to a rack and let them cool for about 10 minutes.
π― Step 6 β Make The Salted Caramel
6
See attached recipe.
Nutrition Facts
Per serving250 calories
Calories from
- Protein 4%
- Carbs 45%
- Fat 51%
-
Fat High 15 g 23%
-
Saturated Fat High 8 g 40%
-
Carbohydrates 30 g 10%
-
Fiber 2 g 8%
-
Sugar High 20 g 40%
-
Protein 3 g 6%
-
Cholesterol 40 mg 13%
-
Sodium 150 mg 6%
% Daily Value is based on a 2,000 calorie diet.
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