Brown Sugar Apple Pie Puff Pastries: Simple, Cozy, and Irresistible
There's something magical about warm, caramelized apples wrapped in flaky, buttery pastry. These Rustic Apple Puff Pastries are the perfect fall treat — golden, crisp on the outside, soft and gooey on the inside. The brown sugar cinnamon filling melts into the apples, creating layers of cozy, spiced sweetness in every bite. Whether you enjoy them fresh from the oven or alongside your morning coffee, this recipe is pure comfort.
You'll Need:
Puff Pastry:
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Store-bought or homemade
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1 large egg (for egg wash)
Apple Pie Filling:
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2 tbsp unsalted butter
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2 apples, diced (Granny Smith, Honeycrisp, or a mix)
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¼ cup light brown sugar
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2 tbsp maple syrup
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1¼ tsp cinnamon
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⅛ tsp allspice
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⅛ tsp nutmeg
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Pinch of salt
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2 tsp cornstarch + 1 tbsp water (for slurry)
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1 tsp vanilla extract
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1 tsp lemon juice
Brown Sugar Cinnamon Spread:
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½ cup light brown sugar
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1 tbsp all-purpose flour
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2 tsp cinnamon
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2 tbsp unsalted butter, melted
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1 tsp vanilla bean paste or extract
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Pinch of salt
Cinnamon Sugar (for topping):
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Turbinado sugar + cinnamon
Method
Make the Apple Pie Filling:
1. In a skillet, melt the butter over medium heat. Add brown sugar, maple syrup, cinnamon, allspice, nutmeg, and salt. Stir to combine, then add the diced apples. Cook 4–6 minutes, until the apples soften slightly and release their juices.
2. Mix the cornstarch and water into a slurry and stir into the apple mixture. Cook 1–2 more minutes until thickened and glossy.
3. Remove from heat, stir in vanilla and lemon juice, and set aside to cool.
Make the Brown Sugar Cinnamon Spread:
1. In a bowl, mix brown sugar, flour, cinnamon, melted butter, vanilla, and salt into a smooth, spreadable paste.
Assemble:
1. Unfold your puff pastry sheets on a lightly floured surface and roll gently for a smooth texture.
2. Cut each sheet into 6 even rectangles (12 total).
3. Spread a layer of the brown sugar cinnamon mixture over 6 rectangles, leaving a small border.
4. Spoon the cooled apple filling on top.
5. Place the remaining 6 rectangles over the filled ones. Press edges gently, then seal with a fork.
6. Transfer the pastries to a parchment-lined baking sheet. Brush with egg wash, sprinkle with turbinado cinnamon sugar, and bake at 400°F for 16–20 minutes, until puffed and golden.
Enjoy warm with a scoop of ice cream.
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