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Puff Pastry Baked Apples

Puff Pastry Baked Apples

These old-fashioned Puff Pastry Baked Apples wrap whole apples in flaky pastry with a sweet cinnamon-sugar center. They’re simple, beautiful, and made from just a handful of ingredients — a lovely vintage European dessert for autumn or the holidays.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 4
Course: Dessert
Cuisine: European
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 500 g puff pastry (about 1.1 lb)
  • 4 medium apples
  • 150 g granulated sugar (¾ cup), divided
  • 3 g ground cinnamon (1 tsp)
  • 1 egg beaten, for brushing
  • 15 g powdered sugar (about 2 tbsp), for serving

Method
 

  1. Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper.
  2. Peel the apples and carefully remove the cores, leaving each apple whole.
  3. Mix about 100 g (½ cup) of the granulated sugar with the cinnamon. Fill the hollow center of each apple generously with the cinnamon-sugar mixture.
  4. On a lightly floured surface, roll the puff pastry to approximately 5 mm (¼ inch) thick.
  5. Cut the pastry into 4 equal squares, large enough to completely enclose an apple.
  6. Place one filled apple in the center of each pastry square.
  7. Bring the corners of the pastry up over the apple and pinch them together firmly. Press the seams closed so the apple is completely enclosed.
  8. Place the wrapped apples seam-side up on the prepared baking sheet.
  9. Brush the pastry with beaten egg and lightly sprinkle with some of the remaining granulated sugar.
  10. Bake for 30–35 minutes, or until the pastry is puffed and deeply golden and the apples are tender when pierced with a thin knife.
  11. Let cool slightly, then dust with powdered sugar before serving.

Notes

Choose firm apples: Granny Smith, Braeburn, Pink Lady, or another apple that holds its shape during baking works well.
Keep the apples whole: The vintage recipe specifically calls for peeled apples with their cores removed. They are wrapped individually in pastry rather than sliced.
Cinnamon filling: The original says to fill the hollow centers with cinnamon mixed with sugar.
Pastry: The cookbook calls for kārtainā mīkla — puff pastry — rolled approximately ½ cm thick.
Serving: These are especially good served slightly warm. For a modern presentation, vanilla ice cream or lightly whipped cream would be lovely, although neither is part of the original recipe.