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Chef Ava

Wrapped Apple Pastry Cups

Warm cinnamon-sugar apples wrapped in golden, flaky pastry bring back the cozy comfort of homemade fall desserts, especially with a scoop of vanilla ice cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • baking sheet Lined with parchment paper.
  • apple corer or paring knife For removing the cores and seeds.
  • pastry brush For brushing on the beaten egg.
  • Rolling Pin For rolling out the puff pastry.

Method
 

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Wash the apples and peel them if desired. Carefully remove the cores and seeds, leaving the bottoms intact so the filling stays inside.
  3. In a small bowl, mix the brown sugar and cinnamon.
  4. Fill each hollowed apple with the cinnamon-sugar mixture and add a little melted butter to each center.
  5. Roll out the thawed puff pastry and cut it into long strips about 1/2 inch wide.
  6. Starting near the bottom of each apple, wrap the pastry strips around the outside, working upward. Leave the opening at the top uncovered.
  7. Brush the pastry lightly with the beaten egg to help it bake to a beautiful golden color.
  8. 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.
  9. Let the apples cool for a few minutes before serving. Enjoy warm with a scoop of vanilla ice cream.

Notes

Core the apples carefully and leave the bottoms intact so the filling stays inside. Wrap the pastry strips from the bottom upward and leave the top open. If the pastry browns too quickly, loosely cover the tops with foil. Serve warm with vanilla ice cream.