Baked Apples in Puff Pastry
by Sommer Collier — last updated on Oct 10, 2025 
These delicious Baked Apples in Puff Pastry are wrapped in flaky puff pastry and topped with a decadent salted caramel sauce. They’re easier to whip up than classic apple pie but every bit as tasty!
Sommer’s Recipe Notes
Fall baking has a star, and it is always apples. We usually rotate through classics like apple crisp, fried apples, and Dutch apple pie, but this baked apples recipe kicks things up a notch by wrapping apples in a buttery, flaky puff pastry hug!
Apple pie is amazing, but it can be a lot of work with the slicing and rolling and getting that picture-perfect lattice topping… These apple pie bombs are your shortcut to all those cozy flavors without the fuss! Sweetened whole apples tucked into crispy golden puff pastry, each one hiding a caramel in the center that melts down into gooey, apple-y goodness.
Why You’ll Love Baked Apples in Puff Pastry
- Easy fall dessert – Apple bombs feature simple ingredients, minimal prep work, and a fast track to those beloved apple pie flavors!
- Single-serving magic – Mini apple pies that are perfect for sharing… Or for keeping all to yourself!
- Caramel surprise – Tender baked apples with a hidden caramel center for a touch of indulgence in every bite.
The result? Perfectly portioned mini apple pies that deliver big on those cozy fall flavors without having to spend all day in the kitchen!
Ingredients and Tips
- Apples – We used Granny Smith, but you can use Honeycrisp, Braeburn, Pink Lady, Jonagold, Gala, or Golden Delicious apples – these are all sturdy and tart making them peak apples for baking!
- Puff pastry – Your favorite store-bought thawed frozen puff pastry.
- Granulated sugar – Coats the peeled apples for just the right amount of sweetness.
- Cornstarch – This helps the sugar and cinnamon mixture to stick to the apple.
- Apple pie spice – Or a combination of cinnamon, allspice and nutmeg.
- Salt – Just enough to balance the flavors.
- Caramel candies – To stick in the middle of the apple pie bombs before baking (optional but totally worth it!)
- Eggs – For the egg wash.
- Demerara sugar – A coarse sugar sprinkled on top for flavor, texture, and a little razzle-dazzle!
- Salted caramel sauce – For serving over the apple bombs.
Recipe Variations
- Nutty – Add chopped pecans or walnuts inside the apple along with the caramel candies for a crunchy texture. Sprinkle extra nuts on top before baking for even more flavor.
- Maple Brown Sugar – Swap the granulated sugar with brown sugar for a deeper caramelized flavor. Replace the caramels with a small cube of butter and a drizzle of maple syrup inside the apple.
- Cinnamon Roll – Spread a thin layer of cinnamon sugar butter on the puff pastry before wrapping the apple. Drizzle the mini apple pies with a vanilla glaze instead of caramel after baking.
- Chocolate – Stuff the apples with chocolate chips or a piece of dark chocolate instead of caramel. Dust the baked apples with powdered sugar and serve with chocolate sauce.
- Pumpkin Spice – Replace apple pie spice with pumpkin pie spice for a cozy fall twist. Serve with whipped cream instead of caramel sauce.
- Berry – Add a spoonful of raspberry or strawberry jam inside the apple core before wrapping. Garnish with fresh berries after baking for a fruity contrast.
- Chai-Spiced – Use chai spice blend instead of apple pie spice for a warm, aromatic flavor. Serve with whipped mascarpone for a creamy touch.
- Raisin – Mix raisins with a bit of brown sugar and cinnamon before stuffing them inside the apple for extra sweetness.
- Cranberry & Nut – Combine dried cranberries with chopped pecans or walnuts for a tart and crunchy filling.
How to Make Mini Apple Pies
Tips for Success – The most important step is to place the baking sheet with the wrapped apples in the freezer for 15 to 20 minutes to harden the puff pastry. This will ensure your puff pastry bakes in place and does not sag to the bottom! Just make sure not to leave them in the freezer for too long, you don’t want the apples to freeze!
Find the full Baked Apples Recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – These wrapped baked apples are best eaten on the day they are made. However, you can store them for later if needed. To store any leftover baked apples in puff pastry, store them in an airtight container in the fridge for up to 2-3 days.
- Reheating – Reheat in a warm oven or air fryer just long enough to crisp up the puff pastry!
Serving Suggestions
If you really want to go all out, drizzle the baked apples in hot fudge for a chocolatey twist or extra caramel (can there be too much?) and serve them with a scoop of vanilla ice cream for the ultimate indulgent fall treat! However, if you don’t want to make a caramel sauce but are looking for added sweetness, drizzle the apple bombs with some maple syrup instead – easy peasy!
On the hunt for festive gifts this holiday season? Wrap them up individually to make amazing edible gifts for family and friends!
Frequently Asked Questions
The best and safest way to core apples for this baked apples recipe is using an apple corer. If you don’t have an apple corer, then place the apple on a cutting board with the wider side of the apple down as the base. Use a paring knife to carve away at the apple and take out the core.
Softer apples (like Gala or McIntosh) have more water, so they release extra liquid and can make the pastry soggy. Firmer apples (like Honeycrisp, Granny Smith, or Fuji) hold their shape better and keep the pastry crisp.
Puff Pastry Baked Apples Recipe
Video
Ingredients
- 4 large Granny Smith apples peeled and cored
- 2 sheets puff pastry thawed
- 1/4 cup granulated sugar
- 2 tablespoons corn starch
- 1 teaspoon apple pie spice
- 1/4 teaspoon salt
- 12 caramel candies
- 2 eggs
- 1/4 cup Demerara sugar
- Salted Caramel Sauce for serving
Instructions
- Preheat the oven to 400 degrees F. Mix the granulated sugar, corn starch, apple pie spice and salt in a shallow dish.
- Cut both pieces of puff pastry in half so you have 4 rectangles. Use a rolling pin to gently roll out any cracks or creases. Then lay them on a large parchment paper lined baking sheet.
- Roll 4 peeled and cored apples in the sugar mixture and set one in the middle of each piece of puff pastry. Unwrap the caramels and stick 3 caramel squares down in the center of each apple.
- To wrap each apple, pull the short sides of the puff pastry halfway up the side on the apple and hold them there with one hand. Then lift the longer sides up to the top and pinch the seams together on each side (over the short edges) to completely cover the apple. Pinch the excess puff pastry together at the top to seal, then arrange the flaps in a pretty way.
- Then whisk 2 eggs with 2 tablespoons of water and brush the egg wash over each apple. Sprinkle the tops with Demerara sugar.
- THIS IS THE MOST IMPORTANT STEP… Place the baking sheet with the wrapped apples in the freezer for 15-20 minutes to harden the puff pastry. This will ensure your puff pastry bakes in place and does not sag to the bottom. But don't leave them in the freezer longterm. You don't want the apples to freeze.
- Once the puff pastry is hard, place the baking sheet in the oven and bake for 25 minutes, until puffy and golden. Cool for 10 minutes before serving. Drizzle the tops with extra caramel sauce if you like!
Notes
- Storing Leftovers – These wrapped baked apples are best eaten on the day they are made. However, you can store them for later if needed. To store any leftover baked apples in puff pastry, store them in an airtight container in the fridge for up to 2-3 days.
- Reheating – Reheat in a warm oven or air fryer just long enough to crisp up the puff pastry!
I had a bunch of apples that I wanted to use up and didn’t want to work too hard for a dessert—this recipe hit all the notes! It was super easy to make and tasted heavenly.
It would be nice if the apples came out a little softer. I plan to make them again. Thinking I might nuke them before rolling them in the spices.
We have a recipe in my area like this we call an apple dumpling, we use a pie dough for it, I usually cut the apple up more so that it can cook through really well. We also do a carmelized sugar sauce drizzled over after baking. Great with ice cream, whipped cream, or my favorite is with a bit of milk!
I made these over the weekend. They were loads of fun to make but the 25 mins bake time, was perfect for the puff pastry, however, the apples could have been baked for a little longer. They were still a bit on the hard side and the caramels didn’t all melt :(
Family loved them anyways, but i may try reducing temperature a bit and bake for a little longer next time.
@Canuck_Cook; THANK YOU for commenting AFTER you made these! Your honest comments about the baking time is what I was wondering about, just based on my experience versus the recipe. Now I know! Wish everyone would reserve comments until they had made the recipe.
I just made them, and spread the seeds of one fresh vanilla bean over the surface of each apple; the smell alone while they baked was heavenly, and the flavor was wonderful. It is a great fall dessert!
Have you ever tried it with nut butters instead of caramel, yummy! Love apples and peanut butter together.
I need this in my life.
could you use pie crust instead of puff pastry?
Hi Stacey! Probably so, but the crust will be more dense than flaky. Let me know how it turns out if you try it!
Hi,
These look great. Just wondering if anyone tried freezing the assembled pastry for a week before baking. I need something that can be prepared in advance.
Thanks!
Just made this tonight and it was FANTASTIC!
YAY! Thanks for reporting back. :)