Apple Cinnamon Puff Pastry
This Apple Cinnamon Puff Pastry is a cross between an apple pie and a flaky, buttery pastry. It is made using frozen puff pastry and a simple toss-together filling.
There is nothing smells better on a chilly day than apples and cinnamon wafting through the house as the weather takes a colder turn. This reminds me of the apple pie that brings kind of healthy and gives the comfort of my mom’s kitchen.
Even with years of home cooking experience, I am still intimidated by making my own pie dough. In addition, there is the part of my mind that tells me that I do not have time or too lazy to make pie dough from scratch. But making a delicious apple pie is totally easy and doable as long as you have the frozen puff pastry. Using store-bought puff pastry is surely the quickest and easiest method to create that crispy and flaky pastry without having to struggle with making your own dough.
Surely the balance of apple and puff pastry ratio is very important in this recipe. Do not skip rolling the puff pastry for the perfect thickness of the puff pastry. I also made this in smaller portions which are small enough to be eaten by hands and perfect serving for each person. It is surely perfect not only as a dessert but also as a to-go breakfast or snacks.
Your house is going to smell amazing when you bake this Apple Cinnamon Puff Pastry. This dessert is every bit as delicious as apple pie, but not having to make a pie crust is a game-changer. Can we take a moment to see how beautiful it is? Those crispy buttery layers of pastry encase the soft, sweet, and jam-packed with fresh, juicy apples. I made 6 servings of the recipe for 4 people and it was devoured in just a few minutes to tell you how good it is.
Best Apple For The Filling
Of course, the most important ingredients in this menu are not surprisingly the apples that you use for the filling. You can mix firm-tart and firm-sweet apple varieties. Whether you like them sweet or tart when baking, make sure to choose the right variety. Look for an apple with a crisp bite so they stay firm and hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious.
If you are not sure which one to choose, Granny Smith apples have long been considered the favorite because they are extremely firm, and do not mush under almost any amount of cooking. The classic green apple is slightly sour and definitely one of the best apples for apple pie. In addition, they are typically readily available at any supermarket any time of year is a plus point.
How To Make Apple Cinnamon Puff Pastry
This recipe comes together easily and quickly because it uses store-bought puff pastry. Therefore, there is no need to make the dough from scratch. Meanwhile, the filling is made just like how you make it in classic apple pie. Let me tell you how it is to make this menu.
Firstly, we need to make the apple cinnamon ahead. It is made by simply cooking butter and diced apples until soft, then add brown sugar, cinnamon powder, and nutmeg powder until well combined. To thicken the sauce, add the cornstarch slurry to the apple cinnamon. Make sure to cool it down completely before assembling.
To make the recipe, you will start by rolling out one sheet of thawed puff pastry until thin. Then, divide the rolled puff pastry equally into six like the picture below. Spoon the filling on top of three squares of puff pastry, leaving an inch border uncovered. Brush the edge of the squares lightly with egg wash. Then, lift the remaining three squares over apples encasing the filling and press the edges well with a fork to seal.
Transfer the filled puff pastries to a lined baking pan. With a sharp knife, cut three slits on the top of each assembled pastry. By making holes on top of the puff pastry will allow the steam to escape while it is baking. This also prevents the puff pastry from getting soggy. Brush the top of puff pastry with egg wash and they are finally ready to bake.
How to Keep The Filling From Leaking
If you have a problem with the filling leaking out the puff pastry, make sure to do these tips below to prevent it.
Firstly, make sure your filling is thick and not runny. Thankfully, apples are naturally high in pectin, which helps them keep their shape and retain their juices when baked. Still, if you find yourself consistently producing the filling that is runnier than you like, you can add more cornstarch slurry to thicken it or simply drain the juice.
Secondly, egg wash will help keep the dry pastry together. Then, crimp tightly all along the edges where the two sheets come together. These steps will help the top and bottom pastries adhere to one another.
Apple Cinnamon Puff Pastry
This Apple Cinnamon Puff Pastry is a cross between an apple pie and a flaky, buttery pastry made with store-bought puff pastry.
- 4 Granny Smith apples peeled, diced
- 3 tbsp unsalted butter
- 3 tbsp brown sugar
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1 tsp cornstarch
- 1 tsp water
- 2 sheets frozen puff pastry thawed
- 1 egg lightly beaten, for egg wash
In a small bowl, combine cornstarch and water until well combined. Set aside.
Preheat a large skillet over medium heat. Melt the butter completely. Add the diced apples and cook until they soften for about 5-6 minutes while stirring occasionally.
Reduce the heat to low and stir in brown sugar, cinnamon powder, and nutmeg powder until well combined. Stir in cornstarch slurry until the sauce thickens. Turn off the heat and let it cool completely before using. Set aside.
Preheat oven to 390°F/200°C. Line a baking pan with a baking mat.
Lightly dust the working surface lightly with flour. Roll over a sheet of thawed puff pastry to make a square about 10x10-inch / 25x25cm wide.
Divide the sheet into 3 lengthwise down with a knife. Divide the sheet again in the middle widthwise. Now you have 6 smaller squares.
Divide half of the apple filling evenly on three squares, leaving the edges uncovered. Brush the edges with an egg wash. Place the remaining three squares over the apples encasing the filling and press the edges with fingers to seal.
Press the edges with a fork. Transfer the sealed puff pastry to the lined baking pan and continue with the remaining puff pastry sheet until you get 6 assembled pastries.
Brush the top of each puff pastry with an egg wash. Cut three slits into the top of the assembled pastries with a knife.
Bake for 18-22 minutes or until the top is golden brown.
lift the remaining three squares over apples encasing the filling and press the edges well with a fork to seal.