Baked Apples In Puff Pastry Video

Why We Love This Baked Apple Recipe

This Baked Apples Recipe takes things up a notch by wrapping the apples in a layer of flaky puff pastry that is to die for! Baked apples in puff pastry taste just like apple pie with a mix of caramel apples, since you have the apples, apple pie spice, caramel candies, and the flaky crust. So if you’ve ever wanted to make apple pie but thought it was too complicated (or required too much slicing and rolling.) Or, if you’ve ever had an intense apple craving in September and October, or any time of the year, really… Then this baked apple bomb recipe is going to blow your mind! These individually wrapped mini apple pies are like nothing you’ve ever experienced. The apples are lightly coated in sugar, so the true apple essence really shines through. Each whole baked apple is tender, yet firm on the inside, with a crisp golden pastry wrapper for buttery crunch. Oh, and did I mention there are caramels stuffed in the hollowed core of each apple? They melt and fill the hole.

Ingredients You Need

Granny Smith Apples – or any good baking apples Puff Pastry – store-bought works great Granulated Sugar – for added sweetness Cornstarch – to help the sugar and cinnamon mixture to stick to the apple Apple Pie Spice – or a combination of cinnamon, allspice and nutmeg Salt – to balance the flavors Caramel Candies – to stick in the middle of the apple (optional) Eggs – for the egg wash Demerara Sugar – a coarse sugar to sprinkle on top Salted Caramel Sauce – for serving

How to Make Baked Apples

Preheat the oven to 400 degrees F. Mix the granulated sugar, cornstarch, apple pie spice, and salt in a shallow dish or bowl. Cut both pieces of puff pastry in half so you have 4 rectangles. Use a rolling pin to gently roll out any cracks or creases. Then lay them on a large parchment paper-lined baking sheet. Peel and core the apples using an apple corer or a paring knife. Roll 4 peeled and cored apples in the sugar mixture and set one in the middle of each piece of puff pastry. Unwrap the caramels and stick 3 caramel squares down in the center of each apple. To wrap each apple, pull the short sides of the puff pastry halfway up the side of the apple and hold them there with one hand. Then lift the longer sides to the top and pinch the seams together on each side (over the short edges) to completely cover the apple. Pinch the excess puff pastry together at the top to seal, then arrange the flaps in a pretty way. Whisk 2 eggs with 2 tablespoons of water and brush the egg wash over each apple. Sprinkle the tops with sugar. The most important step is to place the baking sheet with the wrapped apples in the freezer for 15 to 20 minutes to harden the puff pastry. This will ensure your puff pastry bakes in place and does not sag to the bottom! Just make sure not to leave them in the freezer for too long, you don’t want the apples to freeze! Once the puff pastry is hard, place the baking sheet in the oven and bake for 25 minutes, until puffy and golden. Cool for 10 minutes before serving. Drizzle the tops with extra caramel sauce and serve!

Tips & Tricks

For a nutty addition to this baked apples recipe, sprinkle sliced almonds on top of the puff pastry before baking! After the puff pastry baked apples have cooled a little, you have the option of picking them up with both hands and biting right through the puff pastry, drizzling with caramel sauce and using a knife and fork, or wrapping them individually for amazing edible gifts! Drizzle them in extra caramel and serve them with a scoop of vanilla ice cream! For an even more caramelized flavor, use brown sugar instead of granulated sugar! Since the puff pastry is packed with butter, there is no need to add any extra butter to this recipe! If you don’t want to make a caramel sauce but want some added sweetness, drizzle these apple bombs with some maple syrup!