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Classic Apple Puff Pastry Bake

Close-up of a golden classic apple puff pastry theamazingfood, flaky and topped with coarse sugar.
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A simple recipe for a traditional apple dessert using flaky puff pastry and a sweet apple filling.

Ingredients

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  • 1 sheet frozen puff pastry, thawed
  • 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, gently toss the sliced apples with the granulated sugar, flour, cinnamon, nutmeg, and lemon juice until the apples are evenly coated. Set aside.
  3. Unfold the thawed puff pastry sheet onto a lightly floured surface. If necessary, gently roll it out slightly to a rough 10×10 inch square.
  4. Cut the pastry sheet into four equal squares.
  5. Arrange the apple mixture evenly over the center of two of the pastry squares, leaving a 1-inch border clear around the edges.
  6. Brush the edges of the pastry squares with the beaten egg wash.
  7. Place the remaining two pastry squares directly over the filled squares. Press the edges firmly together with your fingers to seal. Crimp the edges with a fork to secure the seal.
  8. Cut two small slits in the top of each pastry square to allow steam to escape during baking.
  9. Brush the tops of the pastries with the remaining egg wash and sprinkle with coarse sugar.
  10. Transfer the pastries to the prepared baking sheet.
  11. Bake for 20 to 25 minutes, or until the pastry is golden brown and puffed, and the apple filling is tender.
  12. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool further.

Notes

  • Use firm apples that hold their shape well after baking for the best texture.
  • You can substitute brown sugar for granulated sugar for a deeper caramel flavor.
  • If the pastry browns too quickly, loosely cover the pastries with aluminum foil for the last 10 minutes of baking.

Nutrition

Find it online: https://savoryskies.com/classic-apple-puff-pastry-theamazingfood/