Baked Apples in Puff Pastry
This Baked Apple Recipe is seriously baked apples at their best, wrapped in flaky puff pastry and topped with a decadent salted caramel sauce. These Apple Bombs are easier to whip up than classic apple pie and just as delicious!
Why We Love This Baked Apple Recipe
This Baked Apples Recipe takes things up a notch by wrapping the apples in a layer of flaky puff pastry that is to die for!
Baked apples in puff pastry taste just like apple pie with a mix of caramel apples, since you have the apples, apple pie spice, caramel candies, and the flaky crust.
So if you’ve ever wanted to make apple pie but thought it was too complicated (or required too much slicing and rolling.) Or, if you’ve ever had an intense apple craving in September and October, or any time of the year, really…
Then this baked apple bomb recipe is going to blow your mind!
These individually wrapped mini apple pies are like nothing you’ve ever experienced. The apples are lightly coated in sugar, so the true apple essence really shines through. Each whole baked apple is tender, yet firm on the inside, with a crisp golden pastry wrapper for buttery crunch.
Oh, and did I mention there are caramels stuffed in the hollowed core of each apple? They melt and fill the hole.
Ingredients You Need
- Granny Smith Apples – or any good baking apples
- Puff Pastry – store-bought works great
- Granulated Sugar – for added sweetness
- Cornstarch – to help the sugar and cinnamon mixture to stick to the apple
- Apple Pie Spice – or a combination of cinnamon, allspice and nutmeg
- Salt – to balance the flavors
- Caramel Candies – to stick in the middle of the apple (optional)
- Eggs – for the egg wash
- Demerara Sugar – a coarse sugar to sprinkle on top
- Salted Caramel Sauce – for serving
How to Make Baked Apples
Preheat the oven to 400 degrees F. Mix the granulated sugar, cornstarch, apple pie spice, and salt in a shallow dish or bowl.
Cut both pieces of puff pastry in half so you have 4 rectangles. Use a rolling pin to gently roll out any cracks or creases. Then lay them on a large parchment paper-lined baking sheet.
Peel and core the apples using an apple corer or a paring knife.
Roll 4 peeled and cored apples in the sugar mixture and set one in the middle of each piece of puff pastry. Unwrap the caramels and stick 3 caramel squares down in the center of each apple.
To wrap each apple, pull the short sides of the puff pastry halfway up the side of the apple and hold them there with one hand. Then lift the longer sides to the top and pinch the seams together on each side (over the short edges) to completely cover the apple. Pinch the excess puff pastry together at the top to seal, then arrange the flaps in a pretty way.
Whisk 2 eggs with 2 tablespoons of water and brush the egg wash over each apple. Sprinkle the tops with sugar.
The most important step is to place the baking sheet with the wrapped apples in the freezer for 15 to 20 minutes to harden the puff pastry. This will ensure your puff pastry bakes in place and does not sag to the bottom! Just make sure not to leave them in the freezer for too long, you don’t want the apples to freeze!
Once the puff pastry is hard, place the baking sheet in the oven and bake for 25 minutes, until puffy and golden. Cool for 10 minutes before serving. Drizzle the tops with extra caramel sauce and serve!
Get the Full (Printable) Baked Apples in Puff Pastry Recipe + Video Below!
Tips & Tricks
- For a nutty addition to this baked apples recipe, sprinkle sliced almonds on top of the puff pastry before baking!
- After the puff pastry baked apples have cooled a little, you have the option of picking them up with both hands and biting right through the puff pastry, drizzling with caramel sauce and using a knife and fork, or wrapping them individually for amazing edible gifts!
- Drizzle them in extra caramel and serve them with a scoop of vanilla ice cream!
- For an even more caramelized flavor, use brown sugar instead of granulated sugar!
- Since the puff pastry is packed with butter, there is no need to add any extra butter to this recipe!
- If you don’t want to make a caramel sauce but want some added sweetness, drizzle these apple bombs with some maple syrup!
Frequently Asked Questions
The best apples for baking are generally sturdy and tart. Try sticking with Granny Smith apples, Honeycrisp apples, Braeburn apples, Pink Lady, Jonagold, Gala, or Golden Delicious apples!
Serve you baked pastry apples with salted caramel sauce or hot fudge if you want a chocolatey twist! And don’t forget a scoop of spiced apple ice cream!
The best and safest way to core apples for this baked apples recipe is using an apple corer. If you don’t have an apple corer, then place the apple on a cutting board with the wider side of the apple down as the base. Use a paring knife to carve away at the apple and take out the core.
These wrapped baked apples are best eaten on the day they are made. However, you can store them for later if needed. To store any leftover baked apples in puff pastry, store them in an airtight container in the fridge for up to 2-3 days. Reheat in the warm oven or air fryer to crisp up the puff pastry!
Looking for More Fall-Inspired Recipes? Be Sure to Also Try:
- Apple Crisp
- Instant Pot Spiced Apples
- Pumpkin Pie Milkshake
- Best Dutch Apple Pie
- Pumpkin Cheesecake Bars
Baked Apple Recipe + Video
Ingredients
- 4 large Granny Smith apples peeled and cored
- 2 sheets puff pastry thawed
- 1/4 cup granulated sugar
- 2 tablespoons corn starch
- 1 teaspoon apple pie spice
- 1/4 teaspoon salt
- 12 caramel candies
- 2 eggs
- 1/4 cup Demerara sugar
- Salted Caramel Sauce for serving
Instructions
- Preheat the oven to 400 degrees F. Mix the granulated sugar, corn starch, apple pie spice and salt in a shallow dish.
- Cut both pieces of puff pastry in half so you have 4 rectangles. Use a rolling pin to gently roll out any cracks or creases. Then lay them on a large parchment paper lined baking sheet.
- Roll 4 peeled and cored apples in the sugar mixture and set one in the middle of each piece of puff pastry. Unwrap the caramels and stick 3 caramel squares down in the center of each apple.
- To wrap each apple, pull the short sides of the puff pastry halfway up the side on the apple and hold them there with one hand. Then lift the longer sides up to the top and pinch the seams together on each side (over the short edges) to completely cover the apple. Pinch the excess puff pastry together at the top to seal, then arrange the flaps in a pretty way.
- Then whisk 2 eggs with 2 tablespoons of water and brush the egg wash over each apple. Sprinkle the tops with Demerara sugar.
- THIS IS THE MOST IMPORTANT STEP… Place the baking sheet with the wrapped apples in the freezer for 15-20 minutes to harden the puff pastry. This will ensure your puff pastry bakes in place and does not sag to the bottom. But don't leave them in the freezer longterm. You don't want the apples to freeze.
- Once the puff pastry is hard, place the baking sheet in the oven and bake for 25 minutes, until puffy and golden. Cool for 10 minutes before serving. Drizzle the tops with extra caramel sauce if you like!
I had a bunch of apples that I wanted to use up and didn’t want to work too hard for a dessert—this recipe hit all the notes! It was super easy to make and tasted heavenly.
It would be nice if the apples came out a little softer. I plan to make them again. Thinking I might nuke them before rolling them in the spices.
We have a recipe in my area like this we call an apple dumpling, we use a pie dough for it, I usually cut the apple up more so that it can cook through really well. We also do a carmelized sugar sauce drizzled over after baking. Great with ice cream, whipped cream, or my favorite is with a bit of milk!
I made these over the weekend. They were loads of fun to make but the 25 mins bake time, was perfect for the puff pastry, however, the apples could have been baked for a little longer. They were still a bit on the hard side and the caramels didn’t all melt :(
Family loved them anyways, but i may try reducing temperature a bit and bake for a little longer next time.
@Canuck_Cook; THANK YOU for commenting AFTER you made these! Your honest comments about the baking time is what I was wondering about, just based on my experience versus the recipe. Now I know! Wish everyone would reserve comments until they had made the recipe.
I just made them, and spread the seeds of one fresh vanilla bean over the surface of each apple; the smell alone while they baked was heavenly, and the flavor was wonderful. It is a great fall dessert!
Have you ever tried it with nut butters instead of caramel, yummy! Love apples and peanut butter together.
I need this in my life.
could you use pie crust instead of puff pastry?
Hi Stacey! Probably so, but the crust will be more dense than flaky. Let me know how it turns out if you try it!
Hi,
These look great. Just wondering if anyone tried freezing the assembled pastry for a week before baking. I need something that can be prepared in advance.
Thanks!
Just made this tonight and it was FANTASTIC!
YAY! Thanks for reporting back. :)