Easy baked apples with puff pastry recipe
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- Dish type
- Pies and tarts
- Puff pastry
There are many ways to prepare this dessert, you can adapt it for your favourite flavours. I chose a simple and quick version of baked apples with cinnamon and honey, 'hidden' under a puff pastry lid.
4 people made this
- 4 large, juicy apples, peeled and cored
- 4 teaspoons ground cinnamon
- 4 teaspoons honey
- 1 sheet puff pastry
- 1 egg yolk, beaten
- 1 tablespoon water
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Preheat oven to 210 C / Gas 7. Lightly butter a small baking dish.
- Place peeled, cored apples in dish. In the centre of each apple, sprinkle with 1 teaspoon cinnamon and drizzle with honey.
- Roll out puff pastry, prick with a fork in several places and cut into 4 square pieces. Cover each apple with a piece of pastry. Finally, in a small bowl beat egg yolk with water and brush over pastry.
- Bake in preheated oven for 20 to 30 minutes, until apples are tender and pastry is golden brown. Serve with vanilla ice cream, an irresistible combination!
You could add crushed nuts to the centre of the apples, or use golden syrup or brown sugar instead of honey.
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Puff Pastry Baked Apples
Growing up, baked apples were a tradition in my house. This dessert looks impressive but is actually easy to execute. Serve with sorbet, vanilla ice cream or whipped cream for an extra sweet start to the new year.
Baked Apple Recipe
Baked Apples at their best! Our baked apple recipe, lovingly called “Apple Bombs” is like fireworks of fall flavor. These babies are easier to whip up than a classic apple pie and are fun to wrap and give as edible gifts!
That’s all I have to say about this recipe.
Ok, not really… I have A LOT to say today.
Like, if you’ve ever wanted to make apple pie but thought it was too complicated (or required too much slicing and rolling.)
If you’ve ever had an intense apple craving in the cusp of fall.
If you’ve ever felt like there is no dessert that can compare to caramel apples, apple pie, or apple turnovers…
This baked apple recipe is going to blow your mind.
These individually wrapped mini apple pies are like nothing you’ve ever experienced. (I’m guessing.)
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.
(Sorry, couldn’t help myself. I’ll stop now.)
Each apple is rolled in a spice sugar mixture, stuffed with caramels, then wrapped in puff pastry. The wrapping process is as easy as wrapping a package. Simply press the tops together and let the corners folder over.
Then brush with egg wash and sprinkle with course sugar.
Once your apple bombs are wrapped and sugared, place them in the freezer for 15 minutes. This will harden the pastry around the apple to ensure it doesn’t slump while baking.
After they’ve 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.
I like mine drizzled in caramel… you can never have too much caramel.
Any way you serve them, these apple bombs provide an explosion of happiness for all who partake!
Easy Apple Crumble Recipe
I love apple crumble. Although it is very easy to make, it is so hard to wait while it is baking. You can prepare it just in 10-15 minutes however it takes almost an hour to bake. But it is worth it!
This is a very simple recipe. I toss the apples with little sugar, cinnamon, lemon juice and zest. Then I prepare the crumble and sprinkle over the apples.
The apples&rsquo consistency is perfect, not juicy nor dry. I prefer using Golden apples or Granny Smith which are sweet and tangy. You can serve it cold or warm. I personally like it warm with ice cream or heavy cream on top. So delicious!
Before I share my recipe, I would like to answer some questions that you may have.
Can Apple Crumble be Made Ahead of Time?
Yes! You can either freeze unbaked apple crumble and bake when you want or bake the apple crumble, freeze and reheat later.
How to Freeze Unbaked Apple Crumble
You can prepare the apple mixture and place it into the baking dish and cover with a cling film. You can freeze the crumbles separately in the freezer bag. You should thaw the 2 mixture in the fridge the day before you want to bake. When you want to bake, sprinkle the crumble over the apples and bake as the recipe states.
You can freeze up to 3 months. You can keep in the fridge up to 2-3 days.
I don&rsquot use cornstarch in my apple mixture as they come out perfect- not juicy nor dry but if you find apples juicy when they are out of the freezer or fridge, you can drain the extra juice and/or add almost 1-2 teaspoons of cornstarch if needed-depending on how juicy they are.
How to Freeze Baked Apple Crumble
First, you should let it cool completely. Then you should cover the dish with a cling film. You can freeze up to 3 months. You should thaw the apple crumble the day before in the fridge. Bake at 350°F(177°C) for 15-20 minutes until it is warm enough.
How to Store Baked Apple Crumble
First, you should let it cool completely. Then you can keep in the fridge for up to 2-3 days or in the freezer up to 3 months.
Let&rsquos go through the recipe now.
How to Make Basic Apple Crumble with Step by Step Pictures
I start by peeling, coring and slicing the apples as cubes almost 0,8 inches (2 cm) thick.
Then I put them into a medium bowl and toss with sugar, cinnamon, lemon zest and lemon juice. I leave the extra juice in the bowl and line the apples into the baking dish and set aside.
After that, I make the crumble. I put the flour and the cold butter into a medium mixing bowl and rub them either with my fingertips or cut the butter into the flour using a fork until they look like breadcrumbs. Then I add in the sugar, cinnamon and nuts and mix just to combine.
If you want to make big crumbles just like the ones I made in my Strawberry Bars, you can take crumble pieces and squeeze in your hand to make different sizes.
I put the mixture on top of the apples and shake the baking dish so the crumbles go deeper from the sides. By this way, I prevent apples from caramelizing(from sides) too much.
Then I bake almost for an hour or until the color is golden brown and the crumbles are stiff. Finally, I top them with ice cream or heavy cream. Enjoy your apple crumble!
Wash and dry the apples and place the apples on the cutting board. Use a pairing knife and place the tip of the pairing knife roughly 3/8ths of an inch on one side of the stem of the apple.
Push the pairing knife into the apple and rotate it around the top to cut out the core and stem while forming a hole in the middle of the apple. Discard the apple core once removed.
Easy baked apples with puff pastry recipe - Recipes
Heat the oven to 400°F. Stir the cinnamon and sugar in a shallow bowl. Beat the egg and water in a small bowl with a fork or whisk. Using a melon baller, scoop the cores out of the apples from the top, making sure to leave the bottoms intact.
Coat the apples with the cinnamon mixture. Spoon 2 tablespoons caramel topping into each apple.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x9-inch rectangle. Cut into 9 (1x10-inch) strips Press the ends of 2 pastry strips together to make 1 (1x20-inch) strip. Repeat with 6 of the remaining pastry strips. Cut 8 leaf shapes from the last pastry strip.
Starting at the bottom, wind 1 pastry strip around 1 apple, slightly overlapping the edges of the pastry. Repeat with the remaining pastry strips and apples. Top each with 2 pastry leaves. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.
Bake for 25 minutes or until the pastries are golden brown. Serve the pastries with the ice cream.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.
Always flip and place the cut side of the Puff Pastry down on the baking sheet.
What do you need?
- Use a crisp, sweet-sour kind of apple.
- For instance, Granny Smith, Fuji, Gala, Pink Lady, Honeycrisp.
- Ready-rolled &ndash found in the refrigerator section of the supermarket. One sheet weighs 275 g/ 9.7 oz and is about 25 cm/ 9.8 inches long. The exact size is not of vital importance, a bit more or less should be OK.
- Frozen is a very good substitute. But you will have to defrost it according to the package instructions and roll it, if necessary.
- A very small amount.
- I love using walnuts, but if you don&rsquot have any, just leave them out.
- Alternatively, use chopped pecans or pine nuts. Pine nuts might sound unusual, but they are really good here.
Other ingredients: brown sugar, cinnamon, cornstarch, nutmeg, lemon juice, icing sugar, and egg wash if baking the squares.
- 10 pieces of square puff pastry
- 10 small apples (e.g. Elstar)
- 4 tablespoons sugar
- 1 tablespoon ground cinnamon
- small handful of bread crumbs
- 1 egg
- all-purpose flour
&uarr click on the photo to enlarge
- vegetable peeler
- apple corer
- 2 small bowls
- silicone kitchen brush
- oven tray lined with parchment paper
View the original recipe via:
Preparation -- 15 minutes
DEFROST the puff pastry, dust with a flour and use your rolling-pin to make them a bit larger. COMBINE sugar and cinnamon in a small bowl and BEAT the egg in the other small bowl.
PEEL the apples and remove the core. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. DIVIDE a small layer of bread crumbs in the center of the puff pastry pieces.
PLACE an apple in the center and dust with cinnamon-sugar. COAT the sides of the puff pastry with egg and fold it inwards.
Leave a small opening in the center, this way the steam from the hot apples can be released so the pastry won't get soggy.
Pastry-wrapped baked apples
Finishing the pastry-wrapped baked apples -- 25 minutes
COAT the pastry with egg and dust with cinnamon-sugar. BAKE them in the oven for about 20 minutes, or until they're beautiful golden brown. Exact baking time depends on your oven.
The apple are very hot, so let them cool off a bit before serving. But they're best when they are still a little bit warm. Enjoy!
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- 750g/1½lb Bramley apples, peeled, cored and roughly chopped
- 50-75g/2-3oz caster sugar
- 25g/1oz butter, plus extra for greasing
- 2 x 320g/11oz ready-made all-butter puff pastry sheets (about 35cm x 23cm/14in x 9in)
- 250g/9oz natural (uncoloured) marzipan, thinly sliced
- 2 free-range egg yolks, lightly beaten
- 2 tbsp demerara sugar
- 200g/7oz clotted cream, to serve
Preheat the oven to 200C/180 Fan/Gas 6.
Heat the apples, 50g/2oz of the caster sugar, the butter and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil, stirring well, then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes, or until the apple has softened.
Remove the lid and stir well, then cook for a further 2-3 minutes, or until the apple has completely broken down to a purée. Taste the purée and stir in more sugar as needed, then remove the purée from the heat and set aside to cool.
Place one sheet of puff pastry onto a baking tray lightly greased with butter. Lay the slices of marzipan on top of the pastry to cover, leaving a border of 2cm/1in all the way around.
Spread the cooled apple purée over the layer of marzipan, then brush the pastry border with a little of the beaten egg.
Fold the second sheet of puff pastry in half lengthways, then carefully score the pastry from the folded side towards the cut side at 1cm/½in intervals down the length of the pastry, leaving 2cm/1in intact at the cut side of the pastry.
Unfold the scored pastry and lay it exactly on top of the apple-covered pastry, then crimp the edges to seal the two sheets of pastry using your fingers.
Trim the edges of the pastry and brush the top of the Bramley apple slice all over with the remaining beaten egg. Sprinkle the top with demerara sugar, then bake in the oven for 25-30 minutes, or until the pastry has risen and is crisp and golden-brown.
Caramelized Apple Napoleon Puff Pastry Baked Puffed Pastry Layered with Apples
recipe, presentation and photograph created by Peggy Bucholz www.finedinings.com
Prep Time: 50 min Cook Time: 25 min Servings: 2
Frozen puff pastry sheets , thawed
1/2 teaspoon powdered sugar
1/2 cup granulated sugar
8 teaspoons water
1 tablespoon butter
1-1/2 cup apples , peeled, cored, sliced thinly
1/2 teaspoon powdered sugar
2 small scoops ice cream (flavor of your choice) made with a melon baller
2 tablespoons almonds
fresh Mint sprigs for garnish
Preheat oven to 375 degrees F.
Cut pastry into 6 (3-1/2 x 3-1/2-inch) squares, place on baking sheet prick with fork and dust with 1/2 teaspoon powdered sugar. Bake for 10 minutes. Flatten with a spatula bake an additional 5 minutes more or until lightly brown remove from oven to cool.
In a skillet over medium high heat combine 1/2 cup sugar and 8 teaspoons water cook until it turns medium amber lower heat to medium add butter and apples cook until fruit is tender and browned remove from heat to cool.
Dust squares again with 1/2 teaspoon powdered sugar. Place one on plate, add 1/4 of apple mixture add 2nd square turning a quarter turn and 1/4 apple mixture end with a square turning a quarter turn. Each plate should have 3 squares. Repeat process for each napoleon dessert.
Garnish plates with 2 tablespoons almonds, ice cream, mint sprigs and serve.