Apple Pastry Puffs
Squares of puff pastry are pressed into a muffin pan and filled with sliced apples, sugar, butter, and warm spices such as cinnamon. As they bake, the pastry rises into crisp, golden layers while the apples soften and caramelize, creating individual pastries with a flaky shell and tender fruit filling.
During baking, the muffin pan helps the pastries hold their shape and form lightly crisp edges around the filling. The apple juices combine with the sugar and butter to create a rich, aromatic center. The preparation emphasizes buttery puff pastry, caramelized fruit, and contrasting textures in a convenient single-serving dessert.
DessertEquipment
- muffin pan
Ingredients
- 1 package puff pastry
- 2 to 3 granny smith apples, medium or small
- 1 Tbsp. lemon juice
- ¼ cup brown sugar, packed
- 2 Tbsp. corn starch
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- ¼ tsp. salt
- 1 Tbsp. butter, cubed into 12
- 1 egg, beaten with 1 tsp. of water
Instructions
- Defrost puff pastry.
- Preheat oven to 350°F.
- Combine brown sugar, corn starch, cinnamon, nutmeg, allspice, and salt in a small bowl.
- Peel and dice the apples into small pieces.
- Add diced apples to a bowl with lemon juice
- Cover apples with dry mixture and stir to cover the apples completely.
- Roll out the puff pastry and cut the sheets into a dozen equal-sized square pieces.
- Spray the muffin pan with non-stick baking spray.
- Press a square of pastry into each muffin cup and top with a piece of cubed butter.
- Fill each pastry cup about ¾ full of apple mixture and fold the corners of the pastry together.
- Brush the tops of the puffs with the beaten egg wash.
- Bake the puffs for 20-25 minutes until the tops are golden brown and the inside is caramelized.
- Serve warm with custard or sprinkled with powdered sugar.