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Puff Pastry Wrapped Apples


Puff Pastry Wrapped Apples

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4 medium Granny Smith apples, peeled
1/2 cup cinnamon sugar
1 sheet ready rolled puff pastry
1 egg, beaten
1/2 cup salted caramel sauce
For the topping
Ice cream, of desired choice
Preheat the oven to 400 degrees.
Using a melon baller, scoop the cores out of the apples from the top, making sure to leave the bottoms intact. Next, coat the apples with the cinnamon sugar.
On a lightly floured surface, unfold the pastry sheet. Cut into 9 strips, about 2 centimeters wide. Then, cut leaf shapes from 1 of the pastry strips.
Starting at the bottom of an apple, wind 1 pastry strip up and around the outside, slightly overlapping the edges of the pastry.
Repeat with a second pastry strip and secure at the top. Continue to cover the remaining apples.
Top each apple with 2 pastry ‘leaves’. Brush the pastries with the egg wash.
On a baking sheet, place the pastries and spoon 2 tablespoons caramel sauce into each apple.
Bake for 25 minutes or until golden brown. Serve the pastries with the ice cream of your choice.