Crisp apples, warm cinnamon sugar, flaky pastry, and a drizzle of caramel—these Caramel Apple Pastries bring together some of the best flavors of fall in one fun treat.
This recipe puts a spin on an Apple Butter Braid® Pastry by deconstructing the pastry and wrapping strips of dough around fresh apple slices. As they bake, the apples become tender while the pastry turns beautifully golden and flaky. A little cinnamon sugar adds plenty of cozy fall flavor, and caramel sauce makes the perfect finishing touch.
These pastries are especially fun for an autumn brunch, afternoon treat, Halloween party, or day spent apple picking with the family. Plus, the little pastry leaves make them almost too cute to eat. Almost!
Materials Needed
- Baking sheet
- Parchment paper
- Pizza cutter or sharp knife
- Apple corer or large piping tip
- Pastry brush
- Wire cooling rack
- Leaf-shaped cookie cutters or fondant presses, optional
Storage Information
Caramel Apple Pastries are best enjoyed fresh when the Butter Braid® Pastry is at its flakiest.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat the pastries in a 325°F oven for 5–10 minutes, or until warmed through and crisp.
Wait to add the caramel sauce until just before serving so the pastry doesn’t become soggy during storage.
Tips for Making Caramel Apple Pastries
- Choose a firm apple. Honeycrisp, Granny Smith, or Pink Lady apples hold their shape well during baking and provide a delicious balance of sweet and tart flavors.
- Keep the apple slices thick. Thin slices can become too soft while the pastry is baking.
- Don’t wrap the pastry too tightly. The dough needs a little room to expand and puff in the oven.
- Save those pastry scraps! Small pieces of leftover dough are perfect for making decorative leaves or other fall shapes.
How to Make Caramel Apple Pastries
Caramel Apple Pastries
Course: DessertCuisine: AmericanDifficulty: Easy6
servings250
kcal6
Ingredients
1 Apple Butter Braid® Pastry, thawed
2 tablespoons granulated sugar
2 heaping teaspoons ground cinnamon
4 large apples
Milk, for brushing and assembling
Caramel sauce, for serving
Directions
- Step 1: Prepare the Butter Braid® Pastry
- Set the Apple Butter Braid® Pastry out to thaw for approximately 2 hours.
- Once thawed, carefully deconstruct the pastry and set the apple filling aside. Place the pastry dough on a lightly floured surface and gently roll it out.
- Using a pizza cutter or sharp knife, cut the dough into strips approximately ½ inch wide.
- Have a little dough left over? Use a small leaf-shaped cookie cutter or fondant press to create decorative pastry leaves for the tops. Set the prepared dough aside while you work on the apples.
- Step 2: Make the Cinnamon Sugar
- Combine the granulated sugar and ground cinnamon in a small bowl. Stir until evenly mixed, then set aside.
- Step 3: Prepare the Apples
- Wash and dry the apples before cutting them crosswise into thick, round slices.
- Using an apple corer or the wide end of a piping tip, remove the center of each slice to create an apple ring.
- Coat each apple ring in the cinnamon-sugar mixture, making sure to cover both sides.
- Step 4: Wrap the Apples
- Take one strip of Butter Braid® Pastry dough and carefully wrap it around an apple ring, threading the dough through the center as you go.
- Continue adding strips until most of the apple is covered. A small amount of milk can be used to help the ends of the pastry stick together.
- Repeat with the remaining apple slices and pastry strips.
- Step 5: Add the Finishing Touches
- Arrange the wrapped apples on a parchment-lined baking sheet, leaving plenty of room between each pastry so the dough has space to puff as it bakes.
- Lightly brush the pastry with milk. If you made pastry leaves, place them on top and gently press them into the dough.
- Finish with an extra sprinkle of cinnamon sugar.
- Step 6: Bake
- Bake according to the Apple Butter Braid® Pastry package temperature, watching closely since the deconstructed pastry pieces may bake faster than a whole pastry.
- Bake for approximately 12–15 minutes, or until the pastry is puffed, flaky, and golden brown and the apples are tender.
- Remove the pastries from the oven and allow them to cool on the baking sheet for several minutes. Carefully transfer them to a wire rack to finish cooling.
- Step 7: Add the Caramel
- Just before serving, drizzle each pastry with caramel sauce.
- For an extra indulgent fall dessert, serve them slightly warm with additional caramel sauce on the side.
Caramel Apple Pastries Recipe Video
Tips for Making Caramel Apple Pastries
- Choose a firm apple. Honeycrisp, Granny Smith, or Pink Lady apples hold their shape well during baking and provide a delicious balance of sweet and tart flavors.
- Keep the apple slices thick. Thin slices can become too soft while the pastry is baking.
- Don’t wrap the pastry too tightly. The dough needs a little room to expand and puff in the oven.
- Save those pastry scraps! Small pieces of leftover dough are perfect for making decorative leaves or other fall shapes.
- Storage Information: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat the pastries in a 325°F oven for 5–10 minutes, or until warmed through and crisp.
