Caramel Apple Puff Pastries
Delightful pastries filled with spiced apples and rich caramel, perfect for any occasion.
Ingredients
Pastry and Filling
- 1 sheet puff pastry, thawed to creamy perfection Ensure the pastry is well-thawed but still cold.
- 2 medium apples, peeled and diced into tender morsels Granny Smith, Honeycrisp, or Fuji apples work well.
- 2 tablespoons unsalted butter, for filling Gives a rich, creamy base.
- 1/4 cup granulated sugar Adds sweetness.
- 1 teaspoon cinnamon For warm, aromatic spice.
- 1/4 teaspoon nutmeg Brings a hint of nostalgia.
- 1 tablespoon all-purpose flour For thickening the filling.
- 1/4 cup water Needed to combine with the filling.
Caramel Sauce
- 1/4 cup unsalted butter For caramel sauce.
- 1/2 cup brown sugar Offers a deep, rich flavor.
- 2 tablespoons heavy cream Adds a luscious finish.
Egg Wash
- 1 large egg Beaten until frothy for brushing on pastries.
Instructions
Preparation of Filling
- Melt 2 tablespoons of butter in a saucepan over medium heat.
- Add diced apples, granulated sugar, cinnamon, and nutmeg, and cook for 5-7 minutes until apples are tender.
- Stir in the flour and water until well combined, then let it cool.
Prep the Pastry
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface and cut into 6 squares.
- Score a border inside each square and brush the edges with beaten egg.
Assemble
- Spoon cooled apple filling into the center of each pastry square without overfilling.
- Place on a parchment-lined baking sheet, ensuring space between each piece.
Bake
- Bake for 15-18 minutes until golden brown and puffed.
Make Caramel Sauce
- Melt 1/4 cup of butter in a saucepan over low heat.
- Stir in brown sugar and heavy cream, allowing to boil gently for 2-3 minutes until thickened.
Drizzle and Serve
- Remove pastries from the oven and let them cool slightly.
- Drizzle caramel sauce generously over each pastry and serve warm.
Notes
Serve with vanilla ice cream or whipped cream for an extra touch. Store leftovers in an airtight container in the refrigerator for up to 3 days.