This caramel apple puff pastry is a simple yet indulgent treat made with buttery pastry, tender cinnamon-spiced apples, and a rich caramel flavor. It’s a warm, flaky dessert that comes together quickly and satisfies any sweet craving.
Why I’ll Love This Recipe
I love how this recipe transforms basic ingredients into something bakery-worthy. The puff pastry bakes up golden and crisp while the apples turn soft and sweet with just the right touch of caramel and spice. It’s quick enough for a weeknight dessert but feels special enough to serve to guests. I also appreciate how easy it is to customize — perfect for fall or whenever I want something warm and cozy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 3 medium apples (Granny Smith or Honeycrisp work best) – 2 tablespoons unsalted butter – 3 tablespoons brown sugar – 1 sheet puff pastry (thawed but chilled) – ½ teaspoon ground cinnamon – 1 egg (for egg wash, optional) – Caramel sauce (for drizzling, optional) – 1 teaspoon lemon juice (optional, to keep apples from browning)
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel, core, and slice the apples thinly. I like to toss them with a bit of lemon juice to keep them fresh-looking.
In a skillet over medium heat, melt the butter. Stir in the brown sugar and cinnamon, then add the apple slices. Cook for 3–5 minutes, just until the apples begin to soften and the mixture turns syrupy. Set aside to cool slightly.
Unfold the puff pastry on a lightly floured surface. Cut into rectangles or squares, depending on the size I want.
Spoon a bit of the apple filling onto one side of each pastry piece. Fold the pastry over and seal the edges by pressing with a fork.
Optionally, I brush the tops with a beaten egg to help them brown beautifully.
Bake for 15–20 minutes, or until the pastries are puffed and golden brown.
Let cool for a few minutes, then drizzle with caramel sauce if desired. Serve warm.
Servings and timing
This recipe makes about 6 turnovers. Prep time: 15 minutes Cook time: 15–20 minutes Total time: around 30–35 minutes
Variations
– I sometimes add chopped pecans or walnuts to the apple mixture for extra crunch. – A sprinkle of sea salt over the caramel gives it a sweet-salty finish. – Instead of turnovers, I make open-faced tarts by layering apples on square puff pastry pieces and folding the edges slightly. – For a fall twist, I add a pinch of nutmeg or cloves to the filling. – I’ve also used pear slices instead of apples for a change.
storage/reheating
– I store leftover pastries in an airtight container at room temperature for up to 2 days. – To reheat, I place them in a 350°F (175°C) oven for about 5–7 minutes to get the crispness back. – I avoid using the microwave, since it makes the pastry soggy. – If I want to freeze them, I freeze the unbaked pastries and bake straight from the freezer, adding a few extra minutes to the bake time.
FAQs
How thin should I slice the apples?
I slice them about ⅛ inch thick so they cook quickly and evenly without becoming mushy.
Can I use homemade puff pastry?
Absolutely, but I usually go with store-bought for convenience. It still turns out beautifully.
How do I keep the filling from leaking out?
I make sure not to overfill the pastries and press the edges firmly with a fork to seal them well. Using an egg wash also helps seal them.
Can I prep these ahead of time?
Yes, I often assemble the pastries, cover them, and refrigerate for a few hours until I’m ready to bake. They’re best fresh out of the oven.
What type of caramel sauce works best?
I like using a thick, buttery caramel sauce for drizzling, but any good-quality caramel works. I sometimes make a quick homemade one with sugar, butter, and cream.
Conclusion
These caramel apple puff pastries are a warm, flaky, and sweet treat I can whip up anytime I’m craving something comforting. The spiced apples and golden pastry create the perfect balance of flavor and texture. It’s a recipe I come back to every fall — and honestly, all year round.
This caramel apple puff pastry is a warm, flaky dessert filled with cinnamon-spiced apples and finished with a rich caramel drizzle. It’s quick to prepare yet delivers indulgent, bakery-style flavor — perfect for fall or anytime you need a cozy treat.
Ingredients
3 medium apples (Granny Smith or Honeycrisp)
2 tablespoons unsalted butter
3 tablespoons brown sugar
½ teaspoon ground cinnamon
1 teaspoon lemon juice (optional)
1 sheet puff pastry (thawed but chilled)
1 egg (for egg wash, optional)
Caramel sauce (for drizzling, optional)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel, core, and thinly slice the apples (about ⅛ inch thick). Toss with lemon juice if using.
In a skillet over medium heat, melt butter. Add brown sugar and cinnamon, then stir in the apple slices. Cook for 3–5 minutes until apples soften slightly and become syrupy. Let cool slightly.
Unfold puff pastry on a lightly floured surface and cut into 6 rectangles or squares.
Spoon apple filling onto one side of each pastry piece. Fold over and seal the edges with a fork.
Brush tops with beaten egg if desired.
Bake for 15–20 minutes, or until puffed and golden brown.
Let cool for a few minutes. Drizzle with caramel sauce and serve warm.
Notes
Slicing apples thinly ensures even cooking.
Seal pastry edges well to prevent filling leaks.
Add chopped pecans or nutmeg for extra fall flavor.
Serve fresh from the oven for the best texture.
To freeze, assemble and freeze unbaked pastries, then bake directly from frozen.
