Caramel Apple Puff Pastry

This caramel apple puff pastry is flaky, buttery, and filled with warm spiced apples coated in rich caramel sauce. I love making this dessert when I want something cozy yet elegant—it’s quick to prepare but tastes like it came straight from a bakery.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect mix of comfort and sophistication. The puff pastry bakes into golden layers, while the apple filling is sweet, spiced, and gooey. I also like that it can be served as a simple weeknight dessert or dressed up with ice cream for a dinner party.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the puff pastry

• 1 sheet puff pastry, thawed

• 1 egg (for egg wash)

• 1 tablespoon water

• 1 tablespoon granulated sugar (for sprinkling)

For the caramel apple filling

• 2 cups diced apples (Granny Smith or Honeycrisp)

• 1/4 cup brown sugar

• 1 tablespoon granulated sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 tablespoon unsalted butter

• 1 teaspoon vanilla extract

• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

• 1/4 cup caramel sauce

Directions

1. I start by making the filling. In a saucepan over medium heat, I melt butter and stir in apples, brown sugar, granulated sugar, cinnamon, and nutmeg. I cook for 5–7 minutes until the apples are soft and caramelized.

2. I stir in vanilla extract and the cornstarch slurry, cooking for another 1–2 minutes until thickened. I remove the pan from the heat and let the filling cool slightly.

3. While the filling cools, I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

4. I roll out the puff pastry and cut it into rectangles or squares. Using a sharp knife, I lightly score a border around each piece without cutting through.

5. I whisk together the egg and water to make an egg wash and brush it along the edges of each pastry. I sprinkle the edges with granulated sugar for extra crispness.

6. I spoon the caramel apple filling into the center of each pastry, staying within the scored border.

7. I bake for 15–18 minutes, or until the puff pastry is golden brown and crispy.

8. Once baked, I drizzle warm caramel sauce over the pastries before serving.

Servings and timing

This recipe makes about 6 pastries, depending on how the puff pastry is cut. It takes me around 15 minutes to prepare and 18 minutes to bake, so dessert is ready in about 35 minutes.

Variations

Sometimes I add chopped pecans or walnuts to the apple filling for a nutty crunch. I also like using pears instead of apples for a different twist. For a richer finish, I drizzle white chocolate or dust the pastries with powdered sugar before serving.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I warm them in a 350°F (175°C) oven for 8–10 minutes to bring back the crispiness.

FAQs

Can I make these ahead of time?

Yes, I often prepare the apple filling in advance, refrigerate it, and assemble the pastries right before baking.

Can I freeze caramel apple puff pastries?

Yes, I freeze unbaked pastries on a tray, then transfer them to a freezer bag. I bake them straight from frozen, adding a few extra minutes.

What apples work best?

I like Granny Smith for tartness or Honeycrisp for a sweeter flavor. Both hold their shape well when baked.

Can I use store-bought caramel sauce?

Yes, store-bought caramel works perfectly, but homemade caramel adds an extra special touch.

Can I use pre-cut puff pastry squares?

Yes, pre-cut squares save time and work great for this recipe.

Conclusion

These caramel apple puff pastries are buttery, flaky, and filled with gooey spiced apples that make every bite irresistible. I love how easy they are to make yet how impressive they look and taste. Whether I serve them warm with ice cream or on their own, they’re always a hit.