Apple Puff Pastries

Ingredients

• 4 units Apples (medium size, peeled, sliced into rounds about 1 cm thick)
• 1 sheet Puff pastry (about 250 g, well chilled before use)
• 2 tablespoons Granulated sugar (to coat the apple rounds)
• 1 teaspoon Ground cinnamon (to mix with the sugar (optional))
• 1 unit Egg (beaten, for glazing (or just the yolk + 1 tbsp milk))
• 1 tablespoon Powdered sugar (for finishing)
• 2 tablespoons Salted butter caramel (optional, drizzle over hot pastries)

Instructions

1. Prepare the apples

   Peel the apples, cut them into rounds about 1 cm thick, then remove the core using a corer or a small spoon to obtain a ring.

   Time: PT10M

2. Season the rounds

   Mix the granulated sugar and cinnamon in a bowl, then roll the apple rounds in this mixture until well coated.

   Time: PT2M

3. Prepare the puff pastry

   Take the puff pastry out of the fridge, roll it out slightly and, using a knife or a cutter, cut strips about 1 cm wide.

   Time: PT5M

4. Wrap the pastry around the apples

   Wrap each pastry strip around an apple round, overlapping the ends slightly to form a complete small ring.

   Time: PT5M

5. Prepare the beaten egg

   Crack the egg into a small bowl and beat it lightly. You can use only the yolk or add a tablespoon of milk for more browning.

   Time: PT2M

6. Place on the sheet

   Line a baking sheet with parchment paper, place the pastries on it and brush the tops with the beaten egg using a brush.

   Time: PT2M

7. Cooking

   Put the sheet in a preheated oven at 200 °C and bake for about 20 minutes, or until the pastry is nicely golden and crisp.

   Time: PT20M

   Temperature: 200°C

8. Finishing

   When out of the oven, dust the pastries with a little powdered sugar then drizzle with salted butter caramel (optional). Let cool a few minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Apples: Firm pears
• Instead of Puff pastry: Shortcrust pastry (for a less flaky texture)
• Instead of Granulated sugar: Vanilla sugar, Cane sugar
• Instead of Ground cinnamon: Nutmeg, Vanilla extract
• Instead of Egg: Egg white + a little oil for glazing
• Instead of Powdered sugar: Sifted granulated sugar
• Instead of Salted butter caramel: Chocolate glaze, Maple syrup

Equipment Needed

• Paring knife
• Cutting board
• Apple corer or small spoon
• Mixing bowl
• Spoon or spatula
• Pastry brush
• Baking sheet
• Parchment paper
• Oven

Critical Steps — Do Not Skip

• Keep the puff pastry well chilled before cutting.
• Properly coat the rounds with sugar and cinnamon for good caramelization.
• Brush with egg to achieve a beautiful golden color.
• Bake at 200 °C for 20 minutes while monitoring the coloration.

Chef Tips from the Video

• Use firm apples such as Granny Smith or Pink Lady to keep their shape after baking.
• For an even more indulgent taste, add a pinch of sea salt on the caramel just before serving.
• Serve warm with a scoop of vanilla ice cream for a hot‑cold contrast.

Troubleshooting

Storage

Refrigerator: Store any uneaten pastries in an airtight container in the refrigerator for up to 2 days. Reheat slightly before serving.

Freezer: Can be frozen on a sheet, then transferred to a freezer bag; reheat in the oven at 180 °C for 10 minutes.

Room temperature: Consume the same day to enjoy the crunch; they deteriorate after 4 hours at room temperature.

Make-Ahead Tips

• The rounds can be prepared and coated with sugar the day before and kept in the refrigerator.
• Assemble the pastries and place them on the sheet, cover with plastic wrap and refrigerate until baking.