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An extreme close-up of a rectangular golden brown apple puff pastry, showing the flaky layers and caramelized apple filling.

Apple Puff Pastry: The Easiest, Flakiest Recipe

Discover the best Apple Puff Pastry recipe! This easy-to-follow guide uses simple ingredients to create incredibly flaky, golden-brown pastries with a warm, spiced apple filling. The perfect elegant dessert for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pastries
Course: Breakfast, Dessert, Snack
Cuisine: American, French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet puff pastry, thawed about 10 oz, all-butter preferred
  • 2 medium apples, peeled, cored, and thinly sliced Granny Smith or Honeycrisp work best
  • 1/4 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 large egg, beaten for the egg wash
  • 1 tbsp turbinado sugar optional, for sprinkling

Equipment

  • 1 Baking sheet
  • Parchment paper
  • 1 Sharp knife

Instructions
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, gently toss the apple slices with brown sugar, cinnamon, and nutmeg until evenly coated.
  3. Lightly flour your work surface. Unfold the thawed puff pastry sheet and cut it into 8 equal rectangles.
  4. Arrange a single layer of apple slices in the center of each pastry rectangle, leaving a half-inch border around the edges.
  5. Brush the exposed pastry borders with the beaten egg. This will give them a beautiful golden-brown shine.
  6. Place the pastries on your prepared baking sheet. Sprinkle with turbinado sugar, if using.
  7. Bake for 15-20 minutes, or until the pastry is puffed, flaky, and deep golden brown.
  8. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Notes

Keep your puff pastry cold! If it becomes soft while you're working, place it back in the refrigerator for 10-15 minutes before baking for the flakiest results.
Don't overload the pastry with apples to prevent a soggy bottom. A single layer is perfect.
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