4.7 from 9 votes
Puff Pastry Apple Recipe
Indulge in a fabulous fall dessert with this easy puff pastry apple dumpling recipe. Tender apples are wrapped in flaky pastry and drizzled with icing.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 2
Calories: 894 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 apple Cortland, or another good baking apple
- 1 heet puff pastry
- ¼ teaspoon cinnamon
- 1 tablespoon brown sugar
- 1 beaten egg
Optional icing
- ½ cup powdered sugar
- 1 tablespoon water
Instructions
- Thaw the puff pastry. Preheat the oven to 375 degrees F.
- Peel and core the apple, but leave it whole. A melon baller works well for removing the core.
- Mix the brown sugar and cinnamon together and put them on a small plate. Roll the apple in the sugar mixture.
- Place the apple in the middle of the puff pastry sheet. Cut the puff pastry sheet around the apple and wrap it over the top, covering it completely.
- Put the egg in a bowl and mix. Brush the egg mixture over the puff pastry.
- Bake the apple for 45 minutes, until it is golden brown.
- Mix the powdered sugar and water in a bowl to make the icing. Drizzle the icing over the apple.
Cup of Yum
Notes
- Puff pastry needs about 30-60 minutes at room temperature to thaw.
- If your apple is too wobbly inside the puff pastry, try slicing a thin layer off the bottom to create a flat surface.
- Since it is quite large, I consider this a dessert for 2. But you don't have to share if you don't want to!
- I always use Cortland apples because they are traditional. But any firm, tart apple that holds its shape well when baked will work. Granny Smith, Crispin, Honeycrisp, and Braeburn apples are all great options.
- You can wrap the apples up to 24 hours in advance and store them in the fridge until you're ready to bake. Just be sure to cover them tightly with plastic wrap so they don't dry out. When ready to bake, simply brush with egg wash and pop them in the oven as directed.
- Puff pastry needs about 30-60 minutes at room temperature to thaw.
- If your apple is too wobbly inside the puff pastry, try slicing a thin layer off the bottom to create a flat surface.
- You will probably have more puff pastry than you need to cover the apple. You can cut off the extra or just wrap it over the top of the apple in an extra layer.
- Since it is quite large, I consider this a dessert for 2. But you don't have to share if you don't want to!
- I always use Cortland apples because they are traditional. But any firm, tart apple that holds its shape well when baked will work. Granny Smith, Crispin, Honeycrisp, and Braeburn apples are all great options.
- You can wrap the apples up to 24 hours in advance and store them in the fridge until you're ready to bake. Just be sure to cover them tightly with plastic wrap so they don't dry out. When ready to bake, simply brush with egg wash and pop them in the oven as directed.
Nutrition Information
Calories
894kcal
(45%)
Carbohydrates
104g
(35%)
Protein
12g
(24%)
Fat
49g
(75%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
6g
Monounsaturated Fat
27g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
340mg
(14%)
Potassium
212mg
(6%)
Fiber
4g
(16%)
Sugar
46g
(92%)
Vitamin A
170IU
(3%)
Vitamin C
4mg
(4%)
Calcium
38mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 894
% Daily Value*
| Calories | 894kcal | 45% |
| Carbohydrates | 104g | 35% |
| Protein | 12g | 24% |
| Fat | 49g | 75% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 340mg | 14% |
| Potassium | 212mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 46g | 92% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.