Let’s talk about the ultimate cozy treat: Caramel Apple Puff Pastries. We’re talking golden, flaky pastry wrapped around warm cinnamon apples, finished with a gooey drizzle of caramel. This is one of those desserts that looks super fancy, but it’s secretly really easy to pull off. Perfect for fall, but honestly? It slaps year-round.
Why You’ll Love This Dessert
These pastries are fast, fun, and wildly delicious. They’re basically personal little apple pies—but made with store-bought puff pastry, so you skip all the hassle. Serve them hot with a scoop of vanilla ice cream, and boom. Dessert magic.
Ingredients for Caramel Apple Puff Pastries
Here’s what you’ll need to make a batch of 6:
- 1 sheet puff pastry, thawed but still cold
- 2 apples (thinly sliced)
- 6 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1½ tablespoons butter, cut into small pieces
- 4 to 6 tablespoons caramel sauce (store-bought or homemade)
- Optional: Vanilla ice cream for serving
Step-by-Step Instructions
Prep the Pastries
- Preheat your oven to 425°F (that’s the magic temp for flaky pastry).
- Roll out your puff pastry and cut it into six rectangles.
- Place the rectangles on a baking sheet lined with parchment.
- Use a fork to gently poke the center of each piece (this helps it puff around the apples, not under them).
Add the Apple Filling
- Fan out a few slices of apple on each piece of pastry—right in the middle.
- In a small bowl, mix the sugar, cinnamon, and salt.
- Sprinkle that mixture generously over the apples.
- Top each one with a few bits of butter (don’t skip this—it helps caramelize the apples).
Bake It Up
- Bake for 18 to 20 minutes, or until the pastries are puffed and deeply golden.
- Remove from the oven and immediately drizzle with warm caramel sauce.
- Serve warm, ideally with a scoop of vanilla ice cream on the side. Just trust me on this.
Tips & Variations
- Apple choices? Go for Honeycrisp, Gala, or Granny Smith. You want apples that hold their shape and bring some natural sweetness or tang.
- Feeling extra? Use homemade caramel sauce or add a sprinkle of sea salt on top.
- Switch it up with pears or peaches when apples aren’t in season.
- You can also fold these into little hand pies or triangles if you’re feeling creative.
Nutrition Snapshot (Per Pastry)
- Calories: ~205 kcal
- Carbs: ~40g
- Fat: ~5g
- Sugars: ~35g
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Caramel Apple Puff Pastries
Description
Caramel Apple Puff Pastries are flaky, golden pockets filled with cinnamon-sugar apples and topped with gooey caramel. They look fancy but come together fast with store-bought puff pastry. Perfect with vanilla ice cream for a cozy dessert win.
Ingredients
- 1 sheet puff pastry, thawed but still cold
- 2 apples, thinly sliced
- 6 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons butter, cut into small pieces
- 4 to 6 tablespoons caramel sauce (store-bought or homemade)
- Optional: Vanilla ice cream for serving
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Roll out puff pastry and cut into six rectangles.
- Place rectangles on the baking sheet and gently poke the center of each with a fork.
- Fan out a few apple slices on the center of each piece.
- In a bowl, mix sugar, cinnamon, and salt. Sprinkle over apples.
- Top each with a few small pieces of butter.
- Bake for 18–20 minutes or until pastries are puffed and golden brown.
- Remove from oven and immediately drizzle warm caramel sauce over the top.
- Serve warm with a scoop of vanilla ice cream, if desired.
Notes
Use apples like Honeycrisp, Gala, or Granny Smith for best results. Add a sprinkle of sea salt for a salted caramel twist. Pastries can be folded into hand pies for variation.
Final Thoughts
Caramel Apple Puff Pastries are the kind of dessert that looks like you spent hours in the kitchen, but really, it’s a 30-minute wonder. Sweet apples, buttery pastry, and a sticky caramel finish—that’s a win on any day of the week.
Whether you’re baking for a fall gathering, a brunch treat, or just a random Tuesday that needs a little sugar boost, this is the recipe you’ll come back to again and again.