Baked Apple Recipe
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Baked Apples at their best! Our baked apple recipe, lovingly called “Apple Bombs” is like fireworks of fall flavor. These babies are easier to whip up than a classic apple pie and are fun to wrap and give as edible gifts!
That’s all I have to say about this recipe.
Ok, not really… I have A LOT to say today.
Like, if you’ve ever wanted to make apple pie but thought it was too complicated (or required too much slicing and rolling.)
If you’ve ever had an intense apple craving in the cusp of fall.
If you’ve ever felt like there is no dessert that can compare to caramel apples, apple pie, or apple turnovers…
This baked apple recipe is going to blow your mind.
Can I say boom again?
These individually wrapped mini apple pies are like nothing you’ve ever experienced. (I’m guessing.)
The apples are lightly coated in sugar, so the true apple essence really shines through. Each whole baked apple is tender, yet firm on the inside, with a crisp golden pastry wrapper for buttery crunch.
Oh, and did I mention there are caramels stuffed in the hollowed core of each apple? They melt and fill the hole.
(Sorry, couldn’t help myself. I’ll stop now.)
Each apple is rolled in a spice sugar mixture, stuffed with caramels, then wrapped in puff pastry. The wrapping process is as easy as wrapping a package. Simply press the tops together and let the corners folder over.
Then brush with egg wash and sprinkle with course sugar.
Once your apple bombs are wrapped and sugared, place them in the freezer for 15 minutes. This will harden the pastry around the apple to ensure it doesn’t slump while baking.
After they’ve cooled a little, you have the option of picking them up with both hands and biting right through the puff pastry, drizzling with caramel sauce and using a knife and fork, or wrapping them individually for amazing edible gifts.
I like mine drizzled in caramel… you can never have too much caramel.
Any way you serve them, these apple bombs provide an explosion of happiness for all who partake!
Baked Apple Recipe
- 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!
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!