Caramel Apple Puff Pastry (Print Version)
# Ingredients:
→ Fruit
01 -
3 medium Granny Smith or Honeycrisp apples, peeled, cored, and sliced
→ Filling
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 fresh lemon juice
08 -
1 teaspoon cornstarch mixed with 2 teaspoons water (optional)
→ Pastry
09 -
1 sheet thawed puff pastry
10 -
1 large egg, beaten
11 -
1 tablespoon milk or water
→ Topping
12 -
½ cup caramel sauce
# Instructions:
01 -
Peel, core, and slice apples into thin wedges.
02 -
Melt butter in a skillet over medium heat. Add apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until apples soften and juices release. If mixture is too liquid, incorporate cornstarch slurry and cook 1 to 2 minutes until thickened.
03 -
Remove skillet from heat and let filling cool slightly.
04 -
Set oven temperature to 400°F (200°C).
05 -
Roll out thawed puff pastry on a lightly floured surface. Cut into 8 equal rectangles or squares.
06 -
Place 4 pastry pieces on a parchment-lined baking sheet. Spoon apple filling into the center of each. Drizzle caramel sauce over filling. Cover with remaining pastry pieces, fold into triangles, or create closed pockets. Seal edges firmly with a fork.
07 -
Combine beaten egg with milk or water, then brush evenly over pastry tops.
08 -
Bake in preheated oven for 18 to 22 minutes until puffed and golden brown.
09 -
Remove from oven and allow to cool slightly. Drizzle with additional caramel sauce and, if desired, sprinkle with powdered sugar. Serve warm with whipped cream or vanilla ice cream.
# Notes:
01 -
Use firm apples such as Granny Smith or Honeycrisp to maintain texture. Avoid overfilling pastries to prevent leaks. For enhanced flakiness, chill assembled pastries before baking.