These caramel apple puff pastries are flaky, golden treats filled with Honeycrisp apples and rich homemade salted caramel. Finished with a scoop of vanilla ice cream, they're the perfect cozy fall dessert made simple with puff pastry! —Alex Bala, Longmont, Colorado
Ingredients
- caramel sauce:
- 1 cup pure cane sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy whipping cream
- 1 teaspoon salt
- pastry:
- 2 tablespoons unsalted butter, melted
- 1/2 cup turbinado (washed raw) sugar
- 2 medium Honeycrisp apples, thinly sliced
- 1 package frozen puff pastry, thawed
- 1 large egg, room temperature, beaten
- Vanilla ice cream
Directions
- In a stainless steel saucepan, heat sugar over medium-low heat. Stir until sugar clumps, melts and turns a deep amber. Add the butter, stirring constantly (if mixture begins to separate, remove from heat and continue stirring until it emulsifies). Slowly pour in heavy cream until smooth. Increase heat, bring to a boil. Cook until mixture reaches 220°. Stir in salt. Let cool completely.
- Preheat oven to 400°. Line a baking sheet with parchment paper. Brush butter over six spots on the parchment, sprinkle with sugar. Top with 3-4 slices of apple and lightly drizzle with cooled caramel.
- Roll each puff pastry sheet to 1/4-in. thickness; cut into 6 rectangles. Cover apples with a rectangle of puff pastry; crimp edges with a fork. Brush with beaten egg and sprinkle with sugar. Cut two slits on top of each pastry. Repeat with remaining ingredients.
- Bake until golden brown and puffed, 10-12 minutes. Immediately flip over. Serve warm with ice cream. Drizzle with any remaining caramel sauce.
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