Apple Puff Pasty Recipe (Pandowdy Lightened Up!)

Name: Apple Puff Pasty Recipe (Pandowdy Lightened Up!)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 puff pastry sheet; 3 lb apples; 1 lemon; 1/2 cup brown sugar (92g); 1/4 cup light butter (56g); 2 Tbsp all-purpose flour (15g); 2 tsp each: ground cinnamon; 1/2 tsp salt; confectioner’s sugar; vanilla ice cream

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
8 servings
Calories
242 kcal
Course
Dessert
Cuisine
American

Apple Puff Pasty Recipe (Pandowdy Lightened Up!)

Heidi Hunt

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An old-fashioned charmer similar to apple pie, this Apple Puff Pastry Recipe is a lightened up version of a classic American dessert! It’s beyond easy to make, a real crowd pleaser and makes for the most perfect fall time and holiday dessert!

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Ingredients

Servings

1 puff pastry sheet so 1/2 of a 14-oz. package with two sheets
3 lb apples cut into thin slices – about 8 apples
1 lemon zested and juiced
1/2 cup brown sugar (92g) I used Swerve
1/4 cup light butter (56g) melted and divided
2 Tbsp all-purpose flour (15g) can sub for 1:1 gluten-free alternative
2 tsp each: ground cinnamon nutmeg, vanilla extract
1/2 tsp salt
confectioner’s sugar for sprinkling
vanilla ice cream for serving

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Instructions

Remove puff pastry from the freezer and thaw for 30 minutes.
Preheat the oven to 425 degrees F. Spray a 9x13” dish with cooking spray.
To a large bowl, add the sliced apples. Toss with the lemon juice and zest. Then add the brown sugar, 1 tablespoon of the melted butter, flour, cinnamon, nutmeg, vanilla, and salt and toss again to combine. Spread the apples out in an even layer in the baking dish.
Gently unfold the puff pastry and transfer it to a lightly floured cutting board. Roll the puff pastry sheet out to form a 12x16” inch rectangle (save the other sheet for another recipe). Using a pizza cutter or knife, cut into 1-inch squares. Add the squares evenly over top of the apples. Press down any corners sticking up so they don’t burn. Brush the puff pastry with the remaining 1 tablespoon of melted butter.
Bake uncovered for 20 minutes. Then reduce oven temperature to 350 degrees F and bake another 30 minutes or until the apples are soft and the bottom is bubbly. If it’s starting to brown too much at any point, you can cover it with aluminum foil.
Using the back of a spoon, press pastry down into the warm juices (but don’t completely submerge).
Serve warm, topped with a scoop of vanilla ice cream or cool whip, and enjoy!

Equipments used:

Notes

To make vegan: use a vegan-friendly puff pastry and plant based butter.
To make gluten-free: use gluten-free store-bought puff pastry (or make your own) and gluten-free flour like Bob Red Mill’s 1:1 or King Arthur’s measure for measure.
Helpful Tips and Tricks:
Helpful Tips and Tricks:
Use fresh apples that are good for baking – yes there are better apples for baking than others! I used honeycrisp apples here because I think they’re perfect for baked apple desserts but you could also use any other variety that is good for baking (like Granny Smith, Braeburn, Jonagold). Try to avoid varieties like gala, fuji, or golden and red delicious.
Serve Warm – this apple puff pastry is best served warm. You can serve it at room temperature but I think it’s way better warmed. You can always make in advance and reheat if you are short on time.
Make ahead – if you wish to go ahead and cook this pandowdy in advance you most definitely can. Just go ahead and make it the day before serving and then reheat in the oven at 350 degrees F uncovered for about 10 minutes.
Add a little something on top – this dish is delicious but kind of has a bland topping. Make it more exciting by sprinkling a little bit of confectioners sugar, cinnamon sugar mixture, or caramel sauce over top! Add a scoop of ice cream when serving.

Nutrition Information

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Serving 1/8 of recipe (203g) Calories 242kcal (12%) Carbohydrates 34.7g (12%) Protein 2.2g (4%) Fat 10.5g (16%) Saturated Fat 3.8g (19%) Fiber 4.9g (20%) Sugar 18.4g (37%)