Caramel Apple Puff Pastry – Full Detailed Recipe

 

These Caramel Apple Puff Pastries are the perfect blend of flaky, buttery layers and a warm, gooey caramel apple filling. They look elegant, taste bakery-quality, and come together surprisingly fast. Whether you’re making them for a fall gathering, a cozy evening treat, or a holiday dessert table, they never fail to impress.

This long, detailed recipe walks you through each step, from preparing the apples to baking golden, crispy pastries, plus helpful notes for perfect results every time.

Ingredients

For the Puff Pastry

• 1 sheet puff pastry, thawed
• 1 egg (for egg wash)
• 1 tbsp water
• 1 tbsp granulated sugar (for sprinkling)

For the Caramel Apple Filling

• 2 cups diced apples (Granny Smith or Honeycrisp recommended)
• ¼ cup brown sugar
• 1 tbsp granulated sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
• ¼ cup caramel sauce (plus more for drizzling)

Instructions (Long, Detailed Version)

1. Make the Caramel Apple Filling

1. In a medium saucepan, melt the butter over medium heat.
2. Add the diced apples, brown sugar, granulated sugar, cinnamon, and nutmeg.
3. Cook for 5–7 minutes, stirring occasionally, until the apples soften and the sugars caramelize, forming a glossy sauce.
4. Stir in the vanilla extract.
5. Add the cornstarch slurry and cook for 1–2 more minutes until the mixture thickens to a jam-like consistency.
6. Remove from heat and allow the filling to cool slightly before assembling the pastries.
   Cooling protects the puff pastry from becoming soggy.

2. Prepare the Puff Pastry

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with parchment paper to prevent sticking.
3. Unfold or gently roll out the thawed puff pastry to smooth the creases.
4. Cut the pastry into equal rectangles or squares, depending on your desired size.
5. Using a knife, gently score a border around each piece—about ½ inch from the edge—without cutting all the way through.
   This helps the edges puff up nicely while the center stays flat for the filling.
6. Whisk the egg and water together to create an egg wash.
7. Brush the edges lightly with the egg wash.
8. Sprinkle granulated sugar along the edges for extra sparkle and crunch.

3. Assemble the Pastries

1. Spoon a generous amount of the cooled caramel apple filling into the center of each puff pastry square.
2. Keep the filling inside the scored border to prevent overflow during baking.
3. Transfer the assembled pastries to the lined baking sheet, leaving space between each one so they puff properly.

4. Bake

1. Bake for 15–18 minutes, or until the pastries are golden brown, crisp on the edges, and puffed up beautifully.
2. The centers should be bubbling gently and the pastry fully cooked through.

5. Drizzle & Serve

1. Once out of the oven, drizzle warm caramel sauce over the top of each pastry.
2. Serve warm for the best texture and flavor.
3. Optional: Add a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert.

Tips for Perfect Puff Pastry

• Keep the puff pastry cold: Warm pastry doesn’t rise as much.
• Don’t overload the filling: Too much apple mixture can spill over the sides.
• Use tart apples: Granny Smith balances the sweetness perfectly.
• Cool the filling: Hot apples melt the pastry layers and prevent puffing.

Variations

• Salted Caramel: Add a pinch of flaky sea salt on top.
• Apple Pie Spice: Replace cinnamon + nutmeg with 1 tsp apple pie spice.
• Nutty Version: Add chopped pecans or walnuts to the filling.
• Mini Pastries: Cut smaller squares for bite-sized dessert trays.

Storage & Reheating

• Store: Keep leftovers in an airtight container for 2–3 days.
• Reheat: Warm in the oven at 350°F (175°C) for 5–7 minutes for crispiness.
• Freezing: Freeze baked pastries and reheat directly from frozen.