Caramel Apple Puff Pastry Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6-8 servings

Intensity: Easy

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Ingredients

For the Apple Filling:

• 2 medium-sized apples (like Granny Smith or Honeycrisp), peeled, cored, and diced into ½-inch cubes

• 2 tablespoons unsalted butter

• 3 tablespoons brown sugar, packed

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 tablespoon all-purpose flour (to thicken juices)

• 1 teaspoon vanilla extract

• A pinch of salt

For Assembly:

• 1 sheet (approx. 8 oz) frozen puff pastry, thawed but still cold

• All-purpose flour, for dusting

• 1 egg, beaten (for egg wash)

• Coarse sugar (like turbinado or demerara), for sprinkling

For Topping:

• ¼ cup caramel sauce (store-bought or homemade), plus more for serving

• ¼ cup chopped pecans or walnuts (optional)

• Vanilla ice cream, for serving (highly recommended!)

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Instructions

1. Prepare the Apple Filling:

In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook, stirring occasionally, for 5-7 minutes until the apples have softened slightly but still hold their shape.
Sprinkle the tablespoon of flour over the apple mixture and stir continuously for 1 minute until the raw flour taste is cooked off and the juices have thickened. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.

2. Prepare the Puff Pastry:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, unfold the thawed puff pastry sheet. Using a rolling pin, gently roll it out to a rectangle of about 10×14 inches. If your pastry has fold lines, be sure to roll them smooth.
Transfer the pastry sheet to the prepared baking sheet.

3. Assemble the Braid:

Spoon the slightly cooled apple filling down the center third of the pastry rectangle, lengthwise, leaving about 1-2 inches at the top and bottom empty.
Using a sharp knife or pizza cutter, make diagonal cuts about 1 inch apart down each side of the pastry, starting from the filling out to the edge.
Begin braiding: Fold the top and bottom flaps over the filling. Then, alternately fold the strips from the left and right sides over the filling, overlapping them like a braid or a lattice. Don’t worry if it’s not perfect—it will puff up beautifully in the oven.

4. Bake to Golden Perfection:

Brush the entire surface of the braided pastry with the beaten egg wash. This will give it a deep golden, shiny finish. Generously sprinkle with coarse sugar.
Bake for 20-25 minutes, or until the pastry is puffed and a deep golden brown. The filling may be bubbly.

5. Finish and Serve:

Remove the pastry braid from the oven and allow it to cool on the baking sheet for at least 10-15 minutes. This allows the filling to set slightly.
Drizzle with ¼ cup of caramel sauce and sprinkle with chopped pecans, if using.
Slice and serve warm with a scoop of vanilla ice cream and an extra drizzle of caramel sauce.

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Notes

• Thawing Puff Pastry: The best way to thaw puff pastry is in the refrigerator for several hours or overnight. If you’re short on time, leave it on the counter for about 40 minutes. It should be pliable but still cold to the touch for best results.

• Avoid Soggy Bottom: Ensure your apple filling is not too watery before placing it on the pastry. Cooking it with flour helps thicken the juices. Letting it cool for a few minutes also prevents it from melting the butter in the cold pastry too quickly.

• Make Ahead: You can prepare the apple filling up to 2 days in advance and store it covered in the refrigerator. Let it come to room temperature before assembling the pastry.

• Variations: Feel free to add a handful of raisins or dried cranberries to the apple filling for extra sweetness and texture.

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Nutrition Information

• Calories: ~380 kcal

• Carbohydrates: 42g

• Protein: 5g

• Fat: 22g

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  **Saturated Fat:** 7g

• Cholesterol: 30mg

• Sodium: 180mg

• Fiber: 2g

• Sugar: 20g

Please note: Nutritional information is an estimate only and can vary greatly based on the specific brands of ingredients used, portion sizes, and whether optional ingredients are included. The value for sodium can vary significantly based on the brand of puff pastry and caramel sauce.