Warm cinnamon-sugar apples wrapped in golden, flaky pastry bring back the cozy comfort of homemade fall desserts. These Wrapped Apple Pastry Cups are especially good with a scoop of vanilla ice cream melting over the top.
Each baking apple is cored, filled with brown sugar, cinnamon, and a little melted butter, then wrapped in strips of puff pastry and baked until puffed and golden. The apples turn tender while the pastry bakes into crisp, buttery layers.
Why You’ll Love These Apple Pastry Cups
- Cozy fall flavor: Cinnamon-sugar apples and flaky pastry feel like a homemade fall dessert.
- Just a few ingredients: Apples, puff pastry, brown sugar, butter, cinnamon, and an egg.
- A pretty, impressive look: Pastry strips wrap each apple into a little golden cup.
- Individual servings: Each apple makes its own dessert, and the recipe serves 4.
- Perfect with ice cream: A scoop of vanilla ice cream melts into the warm apple and pastry.
How These Apple Pastry Cups Come Together
Medium baking apples, such as Honeycrisp or Granny Smith, are washed (and peeled if you like), then carefully cored, leaving the bottoms intact so the filling stays inside. A mixture of brown sugar and cinnamon is spooned into each apple, with a little melted butter in each center.
Thawed puff pastry is rolled out and cut into long strips about 1/2 inch wide. The strips are wrapped around the outside of each apple from the bottom upward, leaving the top open. After a light brush of beaten egg, the apples bake until the pastry is puffed and golden and the apples are tender when pierced with a knife.
What You’ll Need
- 4 medium baking apples, such as Honeycrisp or Granny Smith
- 1 sheet puff pastry, thawed
- 1/3 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 large egg, beaten
- Vanilla ice cream, for serving
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Serves: 4
Estimated Nutrition: Approximately 450 calories and 5 g protein per serving.
Step-by-Step Directions
Step 1: Core and Fill the Apples
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Wash the apples and peel them if desired. Carefully remove the cores and seeds, leaving the bottoms intact so the filling stays inside.
In a small bowl, mix the brown sugar and cinnamon. Fill each hollowed apple with the cinnamon-sugar mixture and add a little melted butter to each center.
Step 2: Wrap with Puff Pastry
Roll out the thawed puff pastry and cut it into long strips about 1/2 inch wide.
Starting near the bottom of each apple, wrap the pastry strips around the outside, working upward. Leave the opening at the top uncovered.
Step 3: Brush with Egg and Bake
Brush the pastry lightly with the beaten egg to help it bake to a beautiful golden color.
Place the wrapped apples on the prepared baking sheet. Bake for 25–30 minutes, until the pastry is puffed and golden and the apples are tender when pierced with a knife. If the pastry browns too quickly, loosely cover the tops with foil.
Step 4: Cool Briefly and Serve
Let the apples cool for a few minutes before serving. Enjoy warm with a scoop of vanilla ice cream.
How to Serve Apple Pastry Cups
Serve each apple warm on its own plate with a scoop of vanilla ice cream melting on top. They are a cozy ending to a fall dinner or holiday meal. For more apple desserts, try our apple puff pastry rolls or upside-down mini apple tarts, or browse our dessert recipes.
Leftovers & Storage
Cover leftovers and store them in the refrigerator for up to 2 days. Reheat in the oven until warm so the pastry crisps up again. These are best enjoyed fresh and warm.
Tips for the Best Wrapped Apple Pastry Cups
- Choose baking apples: Honeycrisp or Granny Smith hold their shape while they bake.
- Leave the bottoms intact: Core carefully so the cinnamon-sugar filling stays inside.
- Wrap from the bottom up: Leave the opening at the top uncovered.
- Do not skip the egg wash: A light brush helps the pastry turn golden.
- Watch the pastry: If it browns too quickly, loosely cover the tops with foil.
- Check for tenderness: The apples are done when a knife pierces them easily.
Easy Ways to Change It Up
Honeycrisp or Granny Smith: Use sweeter Honeycrisp apples, or tart Granny Smith apples for a tangier bite.
Peeled or Unpeeled: Peel the apples if you prefer a softer texture, or leave the skin on.
Extra Cozy: Serve with a scoop of vanilla ice cream while the apples are still warm.
Quick Questions
What kind of apples work best?
Medium baking apples, such as Honeycrisp or Granny Smith, are great choices because they hold their shape while baking.
Do I need to peel the apples?
No. You can peel them if you like, but it is optional.
How do I keep the filling inside the apple?
Carefully core the apples and leave the bottoms intact so the cinnamon-sugar mixture stays inside.
How long do the apples bake?
Bake at 375°F for 25–30 minutes, until the pastry is puffed and golden and the apples are tender when pierced with a knife.
What if the pastry browns too quickly?
Loosely cover the tops with foil for the rest of the baking time.
A Fall Dessert Worth Savoring
A warm apple wrapped in golden pastry is the kind of dessert that makes a kitchen smell like autumn. Cinnamon, brown sugar, and butter turn simple apples into something special.
Bake a tray for a cozy dinner, a holiday gathering, or a quiet weekend. Add a scoop of vanilla ice cream, and you have a dessert everyone will remember.
“Fall desserts do not need to be complicated. A good apple, a little cinnamon, and a golden wrap of pastry say it all.”
— Ava
Wrapped Apple Pastry Cups
Ingredients
Equipment
Method
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Wash the apples and peel them if desired. Carefully remove the cores and seeds, leaving the bottoms intact so the filling stays inside.
- In a small bowl, mix the brown sugar and cinnamon.
- Fill each hollowed apple with the cinnamon-sugar mixture and add a little melted butter to each center.
- Roll out the thawed puff pastry and cut it into long strips about 1/2 inch wide.
- Starting near the bottom of each apple, wrap the pastry strips around the outside, working upward. Leave the opening at the top uncovered.
- Brush the pastry lightly with the beaten egg to help it bake to a beautiful golden color.
- Place the wrapped apples on the prepared baking sheet. Bake for 25–30 minutes, until the pastry is puffed and golden and the apples are tender when pierced with a knife. If the pastry browns too quickly, loosely cover the tops with foil.
- Let the apples cool for a few minutes before serving. Enjoy warm with a scoop of vanilla ice cream.
