These Caramel Apple Puff Pastry Twists are buttery, flaky, and most importantly, so easy to make. Prepare them in 30 minutes for a classic fall dessert that is made with puff pastry, cinnamon, apples, and salted caramel. These treats embody everything good about autumn
Ingredients
Apple FIlling
- 2 Granny Smith apples, small dice, peeled and cored
- 2 tablespoons butter, unsalted
- 3 tablespoons sugar, brown
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon vanilla
- Pinch salt
- Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten, for egg wash
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- Caramel drizzle
- 1/2 cup caramel sauce, salted, store-bought
- Flaky sea salt, for topping
Instructions
Apple Filling
On med/hi heat, foam butter in a medium pan for 30 seconds.
Add diced apples and cook for 3-4 minutes while stirring.
You want the apples tender and softened, but not too mushy where they lose their shape.
Add the brown sugar, cinnamon, and nutmeg to the apples.
Cook for 2 more minutes after mixing, and the sugar will melt, turning to syrup and coating the apples.
In a separate small bowl, mix the cornstarch and water to create the slurry.
Add it to the apples, and while stirring, the filling will thicken in less than a minute.
Remove from the heat and add the vanilla extract and salt before moving to a separate bowl to let cool, as it’s key to have it cool to avoid it melting through the pastry.
Building the Twists
Set the oven to 400°F.
Grab a large baking tray and line it with parchment.
This makes for a non-stick surface for easier removal and will line the tray for less cleanup.
On a lightly floured surface, unfold the sheet of puff pastry that has been thawed.
Use a rolling pin to gently roll out the pastry and smooth out the creases for a rectangle of 10×12.
Cut 8 strips of 1.5 inches of pastry from the large rectangle. A pizza cutter works, as does a knife.
Take 1-2 tablespoons of cooled apple filling and spoon it into the center of each strip, making sure to leave the edges of the strip clear.
If you overfill, the apples will spill out as you twist and turn the apple pie strips.
Hold the two ends of the strip and, with moderate control, twist opposite each other about 3-4 times.
The twist should be loose enough for you to see the apples, but tight enough to hold the filling inside.
Once you complete the twist, place it on the baking sheet.
A spacing of about 2 inches between each twist should be sufficient.
In a small bowl, beat together an egg.
Once you have made an egg wash, brush it over the apple pie strip twists to give it that gorgeous golden brown hue.
After the egg wash, sprinkle the apple pie twist with the cinnamon and sugar.
Finish the strips
Place the baking sheet with the twists into the oven and bake for at least 15-18 minutes.
Make sure to rotate the sheet halfway through the cooking process for an even bake.
Once they are done, the twists should be golden brown and extremely puffy.
The pastry on the outside should be flaky with no raw spots.
After you have taken the twists out of the oven, place the baking sheet with the twists on it wherever you would like and let the twists sit for 5 minutes.
In order to help them set as well as make them easier to pick up and eat, you should let them cool on the baking sheet for a little bit.
Transfer the twists to a serving platter.
Microwave the caramel sauce for about 15-20 second intervals to warm up so it’s pourable, but not hot.
Take the caramel and drizzle it back and forth over each twist, and finish with a sprinkle of flaky sea salt.
The salt cuts through the sweetness and brings forward every other flavor.
Notes and Tips
Pastry Handling
Puff pastry should remain cold until you’re ready to use it.
If, while you’re working with it, it becomes warm and sticky, put it back in the refrigerator for about 10 minutes.
Cold pastry is the best training for pastry puffing, and it will help create more defined and flaky layers.
Apple Choice
Granny Smith is a great choice because its tartness helps balance out the sweetness of the caramel, and it retains its shape while cooking.
Honeycrisp and Pink Lady are also great options for a sweeter twist while still holding good texture.
Make-Ahead Option
The apple filling can be prepared ahead of time for about 2 days and kept in the refrigerator in a covered container.
You can also assemble the twists and freeze the unbaked twists in a baking tray.
After that, put everything in a baking tray and freeze until ready to use.
Leave the baking for about 3-5 minutes extra when baking frozen twists.
Caramel Temperature
The caramel should be warm but not burn your fingers because it makes it scalding hot.
If your caramel is too thick to drizzle, add a little bit of heavy cream, like a teaspoon, and stir until it is the right consistency.
Serving Temperature
These are super tasty, warm, and at room temperature, but we even recommend tasting them cold from the fridge the next day.
For the best texture, serve them within 2-3 hours of baking when they are at peak crispiness.
Ingredient Swaps and Substitutions
- Apples: For a different apple flavor profile, use any firm and tart baking apples like Braeburn and Jonagold. Also, pears work great too. Make sure to avoid mushy varieties like Red Delicious, which is super soft and turns a little oozy after cooking.
- Puff Pastry: In case you cannot find puff pastry, you could also use crescent roll dough. This is a good option, but the texture is going to be softer and more doughy. For a phyllo dough option, be sure to brush butter in between the layers, and it should work fine.
- Caramel Sauce: You could use dulce de leche, butterscotch sauces, or even a maple glaze that is just powdered sugar and maple syrup. This will leave you with a different flavor profile, but in a good and tasty way
- Spices: A pinch of cardamom or ginger will give a good warmth that could work as a substitute for nutmeg. If nutmeg is not available, all cinnamon will do as a good substitute too. The spice of apple pie is great if you want to combine both cinnamon and nutmeg in one.
- Sweeteners: You can use maple sugar, regular granulated sugar, or even coconut sugar in place of brown sugar. While other sugars do fine, brown sugar is the one that offers more moisture and depth.
Storage Tips For Caramel Apple Puff Pastry Twists
- Room Temperature: These twists can be stored in an airtight container at room temperature for at most two days. While they won’t be as crispy, they will still be very tasty.
- Refrigerator: These can be stored in an airtight container for up to four days. The pastry will become much softer, but to restore some of the lost crispness, you can place it in an oven at 350°F for 5-7 minutes.
- Freezer: Baked and cooled twists can be frozen for two months. To separate the layers, place parchment paper between each layer of twists in the freezer-safe container. To use, heat in a 325°F oven for 8-10 minutes after staggering the twists in an even layer on a baking sheet.
Reheating
To preserve the pastry’s flaky and crispy texture,
It is best to place the twists into a 325°F oven for 5-8 minutes rather than heating them in the microwave, which will introduce some undesired sogginess.
Frequently Asked Questions
Can I use homemade puff pastry?
Yes. It will even give better results in regard to flavor and texture.
Store-bought is still an acceptable option as it saves a lot of time and works great, but homemade will always be better.
Just be sure to keep your pastry well-chilled.
Why do twisted pastries lose their shape?
This happens mainly because the dough was too warm before putting it into the oven, or it was twisted too loosely.
Make sure the dough is cold and twist firmly but not too tightly.
If you chill the compiled before baking for 15 mins, it should help keep its shape.
Caramel Apple Puff Pastry Twists
These Caramel Apple Puff Pastry Twists are buttery, flaky, and most importantly, so easy to make. Prepare them in 30 minutes for a classic fall dessert that is made with puff pastry, cinnamon, apples, and salted caramel. These treats embody everything good about autumn
Ingredients
- Ingredients
- Apple FIlling
- 2 Granny Smith apples, small dice, peeled and cored
- 2 tablespoons butter, unsalted
- 3 tablespoons sugar, brown
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon vanilla
- Pinch salt
- Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten, for egg wash
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- Caramel drizzle
- 1/2 cup caramel sauce, salted, store-bought
- Flaky sea salt, for topping
Instructions
Instructions
Apple Filling
On med/hi heat, foam butter in a medium pan for 30 seconds.
Add diced apples and cook for 3-4 minutes while stirring.
You want the apples tender and softened, but not too mushy where they lose their shape.
Add the brown sugar, cinnamon, and nutmeg to the apples.
Cook for 2 more minutes after mixing, and the sugar will melt, turning to syrup and coating the apples.
In a separate small bowl, mix the cornstarch and water to create the slurry.
Add it to the apples, and while stirring, the filling will thicken in less than a minute.
Remove from the heat and add the vanilla extract and salt before moving to a separate bowl to let cool, as it’s key to have it cool to avoid it melting through the pastry.
Building the Twists
Set the oven to 400°F.
Grab a large baking tray and line it with parchment.
This makes for a non-stick surface for easier removal and will line the tray for less cleanup.
On a lightly floured surface, unfold the sheet of puff pastry that has been thawed.
Use a rolling pin to gently roll out the pastry and smooth out the creases for a rectangle of 10x12.
Cut 8 strips of 1.5 inches of pastry from the large rectangle. A pizza cutter works, as does a knife.
Take 1-2 tablespoons of cooled apple filling and spoon it into the center of each strip, making sure to leave the edges of the strip clear.
If you overfill, the apples will spill out as you twist and turn the apple pie strips.
Hold the two ends of the strip and, with moderate control, twist opposite each other about 3-4 times.
The twist should be loose enough for you to see the apples, but tight enough to hold the filling inside.
Once you complete the twist, place it on the baking sheet.
A spacing of about 2 inches between each twist should be sufficient.
In a small bowl, beat together an egg.
Once you have made an egg wash, brush it over the apple pie strip twists to give it that gorgeous golden brown hue.
After the egg wash, sprinkle the apple pie twist with the cinnamon and sugar.
Finish the strips
Place the baking sheet with the twists into the oven and bake for at least 15-18 minutes.
Make sure to rotate the sheet halfway through the cooking process for an even bake.
Once they are done, the twists should be golden brown and extremely puffy.
The pastry on the outside should be flaky with no raw spots.
After you have taken the twists out of the oven, place the baking sheet with the twists on it wherever you would like and let the twists sit for 5 minutes.
In order to help them set as well as make them easier to pick up and eat, you should let them cool on the baking sheet for a little bit.
Transfer the twists to a serving platter.
Microwave the caramel sauce for about 15-20 second intervals to warm up so it's pourable, but not hot.
Take the caramel and drizzle it back and forth over each twist, and finish with a sprinkle of flaky sea salt.
The salt cuts through the sweetness and brings forward every other flavor.
Notes
Notes and Tips
Pastry Handling
Puff pastry should remain cold until you're ready to use it.
If, while you're working with it, it becomes warm and sticky, put it back in the refrigerator for about 10 minutes.
Cold pastry is the best training for pastry puffing, and it will help create more defined and flaky layers.
Apple Choice
Granny Smith is a great choice because its tartness helps balance out the sweetness of the caramel, and it retains its shape while cooking.
Honeycrisp and Pink Lady are also great options for a sweeter twist while still holding good texture.
Make-Ahead Option
The apple filling can be prepared ahead of time for about 2 days and kept in the refrigerator in a covered container.
You can also assemble the twists and freeze the unbaked twists in a baking tray.
After that, put everything in a baking tray and freeze until ready to use.
Leave the baking for about 3-5 minutes extra when baking frozen twists.
Caramel Temperature
The caramel should be warm but not burn your fingers because it makes it scalding hot.
If your caramel is too thick to drizzle, add a little bit of heavy cream, like a teaspoon, and stir until it is the right consistency.
Serving Temperature
These are super tasty, warm, and at room temperature, but we even recommend tasting them cold from the fridge the next day.
For the best texture, serve them within 2-3 hours of baking when they are at peak crispiness.
Nutrition Information:
Yield:
8Serving Size:
1 twistAmount Per Serving: Calories: 285kcalTotal Fat: 14ggCholesterol: 35mgmgCarbohydrates: 38ggFiber: 2ggSugar: 19ggProtein: 3gg