My Apple Puff Pastries are a delicious combination of sweet apple slices on top of fluffy and crisp puff pastry dough. A drizzle of honey and some fresh thyme make these tarts extra special. Perfect for breakfast or a Sunday brunch.
This may be one of the easiest desserts to put together. The only time consuming part is slicing the apples. Actually, the hardest part may be to wait for these lovely tarts to bake up. I actually have another pan in the oven baking up while I write this.
It smells just heavenly!
*Originally published in July 2010 and updated with photos and content.
*Remember to take out the pastry sheets from the freezer about 30-40 mins before to have them defrost. While defrosting, you could slice your apples and squeeze a little lemon or lime juice on them so they won’t turn brown.
Why this recipe is so loved:
- You can bake this with your favorite store-bought brand of puff pastry (no need to make your own, but go ahead, if you have the time!).
- A versatile recipe that can be made with even peaches or pears.
- Makes a really nice addition to a brunch and it’s perfect for breakfast.
It’s always a great idea to have some puff pastry on hand. It’s really versatile, for sweet or savory recipes.
You have to check out our really popular pastelitos de guayaba-Cuban guava pastries or if you’re looking for an irresistible appetizer, try our baked brie in puff pastry. Easy mini plum brie tarts is another version of this recipe made with brie cheese.
What ingredients are in apple puff pastries?
Here is all you need to make these delectable tarts (full recipe is below)
- puff pastry
- peach or apricot preserves
- apples
- egg
- raw or turbinado sugar
- honey
- fresh thyme or rosemary
How do you make apple puff pastries?
Gather all your ingredients together.
Typically I’ll use Pepperidge Farm puff pastry brand (I had a hard time locating it in every store I usually shop at and ended up using a brand with butter. I do prefer to use Pepperidge Farm brand (it’s made with oil instead of butter).
Let the puff pastry sheet defrost at room temperature for about 20-30 minutes (depends on how hot your kitchen is. Mine was very hot the day I made these, and the sheet was ready to work with in less than 20 minutes).
In case the sheet softens too much, place in the refrigerator (or freezer )for a few minutes, to chill it (reserve the second sheet to make another dessert).
While the pastry sheets defrost, peel and slice the apples. Place them in a bowl and squeeze on some fresh lemon juice, to keep them from browning.
Sprinkle a little bit of flour on a clean working space and roll the pastry sheet out a little.
Cut the puff pastry in half, horizontally and vertically and place it on a parchment lined baking sheet (I sprayed the sheet with baking spray).
Spread preserves (about 1 tablespoon) in the middle of the puff pastry squares. Try to stay away from the edge of the pastry.
Layer on apple slices on top of preserves.
Spoon another little bit of preserves on top of the apple slices.
Beat the egg and brush the edges of the pastry squares. Sprinkle on a little bit of turbinado sugar on the edges.
Bake until the tarts are golden, puffy, and crisp. Total baking time is about 35 minutes (every oven is different, but they should be a golden brown and have crispy edges). The jam gets nice and gooey and it’s ok if some of it overflows. Use a spatula to help lift off the parchment paper if it’s sticking.
While they are baking, combine the honey, lemon juice, and fresh thyme. As soon as they are ready, drizzle on the honey mixture. You could skip the honey drizzle, but they make these pastries even more special!
Which apple should I use in these pastries?
I used Granny Smith. Pink Lady would also work very nicely. Feel free to use whatever apples you have on hand.
Could ice-cream be served with these puff pastries?
Yes, a scoop of your favorite ice-cream or even whipped cream, goes great!
Is this puff pastry recipe vegan?
No, since it does have an egg wash and also, a honey drizzle. To make it vegan, be sure to use a puff pastry that is without butter (the Pepperidge Farms brand is )and skip the egg wash.
How to store leftovers?
These apple puff pastries are really best when they’re just baked.
The leftovers could be stored in a large zipped lock bag or an airtight container. Keep in the fridge for up to 3 days. They can be heated in a 325F oven for 10 minutes.
Seriously, look at how gorgeous these tarts are.
Some other apple desserts to enjoy:
Just a quick request: if you enjoyed these apple puff pastries as much as we did, would you kindly leave me a 5-star rating and a short (or long!)comment–the ratings are what helps get my recipes and hard work discovered, so I can keep leaving you more delish recipes!
Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX
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Apple Puff Pastries
Ingredients
- 1 sheet puff pastry thawed but chilled
- 2 medium apples peeled and sliced 1/4 inch thick
- Egg wash:
- 1 large egg
- 1 Tablespoon water
- 2 Tablespoons turbinado or any course sugar
- Honey mixture:
- ⅓ cup honey
- 1 Tablespoon fresh thyme leaves or fresh rosemary
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Heat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Lay out puff pastry sheet on a lightly floured surface. With a rolling pin, gently roll out the pastry to a sheet 12x12-inches. Cut into 6 squares. Transfer the pastry squares to the parchment lined baking sheet.
- Spoon on 1 tablespoon of preserves on each square (not touching the pastry edges).
- Start to arrange apple slices (depends on how big your slices are, I did 3) on top of the preserves.
- Spoon on another little bit of preserves on top of the apple slices.
- Make the egg wash by beating the egg and water in a small bowl. Brush egg wash over the border of each pastry. Sprinkle a little sugar evenly over the border.
- Bake for 30-35 minutes, or until the edges have puffed and are golden brown and crisp.
- While the tarts are baking, combine the honey, lemon juice, and fresh thyme.
- Let tarts rest a few minutes on the baking sheet.
- When ready to serve, drizzle on the honey-thyme mixture.
- Best served warm. Enjoy!
Denise says
I have some puff pastry in my freezer right now. It's leftover from Christmas when I made the pastry wrapped brie. This looks like a perfect use for it!! I have plenty of apples and pears.
Denise @ Creative Kitchen