Description
A delicious apple puff pastry dessert combining flaky, buttery layers with warm cinnamon-spiced apples. This restaurant-quality treat is surprisingly easy to make, perfect for both special occasions and weeknight indulgences.
Ingredients
Scale
- 2 sheets of pre-made puff pastry, thawed (about 17.3 oz/490g package)
- 4 medium Granny Smith apples (approximately 1.5 pounds/680g)
- 3/4 cup (150g) granulated sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 2 tablespoons turbinado sugar for sprinkling
- 1/4 cup (60ml) apricot jam for glazing (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel, core, and thinly slice the apples (approximately 1/8-inch thick). Toss them in a large bowl with sugar, lemon juice, cinnamon, and nutmeg. Let them sit for 10 minutes to extract natural juices.
- Drain the excess liquid from the apple mixture. Sprinkle cornstarch over the apples and gently toss until evenly coated.
- On a lightly floured surface, roll out one puff pastry sheet to about 12×12 inches. Transfer it to your prepared baking sheet.
- Arrange the apple mixture in the center of the pastry, leaving a 2-inch border all around.
- Roll out the second pastry sheet to the same dimensions as the first. Place it whole over the apples or cut it into 1-inch strips to create a lattice pattern.
- Press the edges together with the bottom sheet and crimp with a fork. For a lattice top, simply tuck the strip ends under the bottom crust. Whisk together egg and water, then brush this egg wash over the exposed pastry.
- Sprinkle turbinado sugar over the top and bake in the preheated oven for 25-30 minutes, or until golden brown and bubbling. Rotate the baking sheet halfway through for even browning.
Notes
- Keep your second pastry sheet refrigerated until needed for better flakiness.
- For an eye-catching presentation, overlap the apples slightly in a circular pattern.
- Make ahead option: Prepare the entire pastry up to the baking stage, then freeze unbaked. When ready, bake from frozen, adding 10-15 minutes to the baking time.
- To reheat from frozen, use a 350°F (175°C) oven for 15-20 minutes; from refrigerated, 8-10 minutes is sufficient. Avoid microwave reheating.
- For cleaner slices, allow the pastry to cool for at least 15 minutes, then use a serrated knife with a gentle sawing motion.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1/8 of pastry
- Calories: 320
- Sugar: 22g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 23mg
Keywords: apple puff pastry, apple dessert, flaky pastry, cinnamon apple, easy dessert, puff pastry recipe, apple tart, fall dessert