Apple Puff Pastries
Print PinServings: 12
Total Time: 40 minutes
Calories: 197kcal
These pastries are a quick treat that are both delicious and unique! These apple rings are wrapped in pastry dough, dusted with cinnamon sugar, and covered in a powdered sugar glaze.
Ingredients
- 2 large red apples I prefer gala or honeycrisp
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 13 oz Jus-Rol puff pastry dough*
- 1 egg
- 1 cup powdered sugar** sifted
- 2 tablespoon whole milk
- ¼ teaspoon vanilla extract (clear preferred***)
Instructions
- Preheat the oven to 400° F. Line two baking sheets with parchment paper and set aside.
- Peel the apples, and remove the core with the apple corer. Thinly slice off the ends of each apple, and discard the end pieces. Slice the remaining apples into 12 discs (6 per apple). Then use a 1 ½ in round cookie cutter to cut a larger hole in the apple's center. (You'll need a larger hole so that the dough doesn't overlap too much at the center.) If you don't have the right size cookie cutter, try finding a bottle cap around that size and you can press it into the apple instead.2 large red apples
- Mix together the granulated sugar and ground cinnamon. Sprinkle the cinnamon sugar over each apple disc, then do the same on the other side. Save the rest of the cinnamon sugar for later.¼ cup granulated sugar, 1 tablespoon ground cinnamon
- Remove the puff pastry from the refrigerator. (Let it stay in the refrigerator until you are ready to use it--the puff pastry needs to stay as cold as possible.) Unroll the puff pastry and lay it flat. Slice the puff pastry into 2x1 inch strips. They need to be just long enough to wrap around the apple rings- but not any longer.13 oz Jus-Rol puff pastry dough*
- Wrap the strips of dough around the apple rings, careful not to have much overlapping dough--too much overlap, and you'll end up with undercooked dough. It's okay if there is some gap in dough along the outer edge of the apple rings. Place the apple rings on the baking sheets, 6 on each sheet.
- Crack the egg into a bowl and whisk it to make an egg wash. Use a pastry brush to brush the egg wash over the top of each apple ring. Sprinkle some of the remaining cinnamon sugar over the top of each apple ring.1 egg
- Bake each baking sheet individually for about 14-18 minutes, until the tops of the apple pastries are browning and the dough is cooked through.
- Whisk together the powdered sugar, milk, and vanilla extract to make a glaze. Add additional powdered sugar if needed to get the desired consistency. Drizzle the glaze over the top of the apple pastries.Eat the pastries while they are still warm. Enjoy!1 cup powdered sugar**, 2 tablespoon whole milk, ¼ teaspoon vanilla extract
Notes
Store any leftover apple puff pastries in the refrigerator in an airtight container. They should stay fresh for a few days. Reheat in the microwave for a few seconds before eating.
*I usually use Jus-Rol puff pastry dough, but other brands work great as well. Just keep in mind that every brand packages their dough in different quantities, so plan accordingly.
**You may need additional powdered sugar if you'd like the glaze to be thicker. Just add more to achieve the desired consistency.
***I prefer to use clear vanilla extract/imitation vanilla so that the glaze stays white. However, if you don't care about the color of the glaze, using regular vanilla extract is fine.
Equipment
- apple peeler
- apple corer
- 1 ½ in round cookie cutter
- pastry brush