Cinnamon Sugared apples, wrapped in puff pastry and drizzled with warm caramel… Super easy to make and perfect for both breakfast and dessert!
Some tips before we get started:
- If you are using a mandolin, please please please use a cut glove. You will cut yourself if you lose focus for even one second. I have, and so has everyone I have ever know who owned one. Use a cut glove.
- Keep your puff pastry in the fridge until you are ready to fill it. If it gets too warm it won’t puff correctly; this is also why there is a 30 minute chill time after they are rolled up.
- Leave a half inch on each side of the filled strips clear of sugar mix and apples so that the pastry will seal properly. You don’t want your mix leaking out!
- MOST IMPORTANT – Roll up your pastry LOOSELY. If you roll it tightly the center will not cook properly and will be doughy. The egg wash step is important, as it glues your pastry shut and helps it brown.
Photos for Reference:
Details
Servings
8
Prep time
10 Minutes
Cooking time
30-35 Minutes
Temperature
400F
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Ingredients
1 package Puff Pastry (I use Pepperidge Farms, it has 2 puff pastry sheets)
2-3 Apples (I used small honeycrisp apples)
3 Tbsp Brown Sugar
1 tsp Cinnamon
Caramel for Topping (I use Mi Tienda Cajeta)
1 Large Egg
1 tsp Milk
Directions
- Slice your apples into 1/8 inch slices, with a knife or a mandolin.
- Mix brown sugar and cinnamon in one small bowl and whisk the egg and milk in another. Set aside.
- Lay out your puff pastry. Cut it into 2 & 1/2 inch strips all the way across. Sprinkle a healthy amount of your sugar mix along the center of each strip, leaving a half inch section at each end. You probably won’t use all of it. Lay your apples horizontal along the top half of each strip, again leaving a half inch or so at each end.
- Fold the bottom half up, and press the ends of the strips to seal. Roll up loosely into a pinwheel, so that you can see a hole in the center still. Egg wash the outside. Place in fridge to chill for 30 minutes.
- Bake at 400F for 30-35 minutes until golden brown. Let rest for 5 minutes, then drizzle with caramel. Serve immediately or store in an airtight container on the counter for up to 3 days.
