Enjoy the ultimate fall dessert with these irresistible puff pastry apple dumplings! A tender, juicy apple is covered in a flaky puff pastry shell, and drizzled with icing. These treats are perfect for cozy autumn evenings, holiday gatherings, or whenever you want to impress your friends and family with a show-stopping dessert that’s surprisingly easy to make.
I first encountered puff pastry apple dumplings during a fall foliage road trip when I stopped at Apple Hills, an orchard near Binghamton, NY. The combination of the soft baked apple and the crispy puff pastry was nothing short of divine, so I knew I had to recreate this dessert at home.
And store-bought puff pastry makes this dessert super easy to make! You get a flaky, golden-brown crust that looks like it came straight from a professional bakery without the hassle of making the dough from scratch. With just a few easy steps and minimal ingredients, you create a dessert that looks and tastes like it took hours to prepare.
The result is a perfectly cooked apple in a golden, flaky crust. Thanks to the puff pastry, they taste kind of like apple pie but with more crispiness. These dumplings are so comforting and satisfying that you might find yourself craving them well beyond the fall season!
In this post, I’ll guide you through the steps to creating your own puff pastry apples, from ingredients to expert tips. So enjoy the flavors of fall and make a dessert that will have everyone asking for seconds!
Reader Review
Fantastic, so easy, so quick and looks so elegant like I worked for hours! Definitely will make again. I used Granny Smith and filled core with butter rolled in the same sugar cinnamon mixture I rolled the apples. Sooooo good!
— Robin
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Apple: I like to use Cortland apples. They’re crisp and tart and hold their shape well when baked, which means you end up with a perfectly tender, not-too-mushy filling.
- Puff pastry sheet: I always use store-bought puff pastry for this recipe, which works great. Thaw it according to the package instructions before you start.
- Cinnamon
- Brown sugar
- Egg
Looking for more apple desserts to enjoy this fall? Try crescent roll apple dumplings, caramel apple cookies, or Amish apple fritter bread.
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🥣How to Make Puff Pastry Apple Dumpling
- Peel and core your apple, but leave it whole. I use a melon baller to scoop out the core.
- On a small plate, mix together the cinnamon and brown sugar. Roll the apple in the mixture, evenly coating it on all sides. The sugar will give you that delicious, caramel-y flavor.
- Now, it’s time to wrap the apple in puff pastry. Roll out the puff pastry on a lightly floured surface until it’s about 1/8-inch thick. Place the apple in the center of the pastry. Make slices in the pastry so you can easily fold it over the apple. Then, fold the pastry up and around the apple, pressing gently to seal. Make sure the apple is completely covered, with no gaps or holes in the pastry. If you have excess pastry, you can cut some off or just add another layer to the apple.
- Transfer the wrapped apple to a shallow, oven-safe dish. Beat the egg and brush the apple all over with the beaten egg.
- Bake the apple dumplings for about 45 minutes, or until the pastry is puffed and golden brown and the apple is tender when pierced with a knife.
- When the apple dumpling is done baking, remove it from the oven and let it cool for a few minutes on the baking sheet. Then, carefully transfer it to a serving plate.
- To make the optional icing, whisk together the powdered sugar and water until smooth and drizzly. If it’s too thick, add a little more water; if it’s too thin, add a little more powdered sugar. Drizzle the icing over the still-warm apple.
🍴Serving Ideas
Now that you’ve got a gorgeous, golden-brown Puff Pastry Apple Dumpling fresh out of the oven, it’s time to talk about serving ideas. And let me tell you, the possibilities are endless!
Of course, you can’t go wrong serving it up as-is, with a generous drizzle of that sweet, sticky icing. There’s something so satisfying about cutting into that flaky, buttery pastry and watching the steam escape, revealing the tender, cinnamon-spiced apple inside.
But if you want to take things to the next level, add a scoop of vanilla ice cream or a dollop of whipped cream. The cool, creamy contrast is the perfect complement to the warm, gooey filling, and it makes for a truly indulgent dessert experience. Drizzling the Apple Dumpling with caramel sauce is also delicious.
Serve your Apple Dumpling with a mug of hot coffee or tea or a glass of warm mulled cider. The cozy, comforting flavors of fall are the perfect match for this classic dessert, and it’s the ideal way to warm up on a chilly evening.
💭How to Store
This puff pastry apple is best enjoyed while still warm from the oven. But if you can’t eat it all, wrap it in plastic wrap and store it in the fridge for a day. When you’re ready to dig in again, reheat it in the oven at 350 degrees F for about 10-15 minutes, or until it’s warmed through and the pastry is crisp again.
⭐Tips
Be sure to check out the step by step instructions
- Puff pastry needs about 30-60 minutes at room temperature to thaw. You also don’t want to leave it out too long because it gets sticky and hard to work with if it is warm.
- If your apple is too wobbly inside the puff pastry, try slicing a thin layer off the bottom to create a flat surface.
- You can add a dollop of butter or a drizzle of heavy cream to the center of the apple before wrapping it in the pastry for an extra-rich, gooey filling.
- If you want to give your Apple Dumpling a bit of extra shine and sparkle, sprinkle it with coarse sugar before baking.
- Since it is quite large, I consider this a dessert for 2. But you don’t have to share if you don’t want to!
- I always use Cortland apples because they are traditional and my husband’s favorite apple type. But any firm, tart apple that holds its shape well when baked will work. Granny Smith, Crispin, Honeycrisp, and Braeburn apples are all great options.
- You can wrap the apples up to 24 hours in advance and store them in the fridge until you’re ready to bake. Just be sure to cover them tightly with plastic wrap so they don’t dry out. When ready to bake, simply brush with egg wash and pop them in the oven as directed.
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Puff Pastry Apple Recipe
Ingredients
- 1 apple Cortland, or another good baking apple
- 1 sheet puff pastry
- ¼ teaspoon cinnamon
- 1 tablespoon brown sugar
- 1 beaten egg
Optional icing
- ½ cup powdered sugar
- 1 tablespoon water
Instructions
- Thaw the puff pastry. Preheat the oven to 375 degrees F.1 sheet puff pastry
- Peel and core the apple, but leave it whole. A melon baller works well for removing the core.1 apple
- Mix the brown sugar and cinnamon together and put them on a small plate. Roll the apple in the sugar mixture.1 tablespoon brown sugar, ¼ teaspoon cinnamon
- Place the apple in the middle of the puff pastry sheet. Cut the puff pastry sheet around the apple and wrap it over the top, covering it completely.
- Put the egg in a bowl and mix. Brush the egg mixture over the puff pastry.1 beaten egg
- Bake the apple for 45 minutes, until it is golden brown.
- Mix the powdered sugar and water in a bowl to make the icing. Drizzle the icing over the apple.½ cup powdered sugar, 1 tablespoon water
Video
Notes
- Puff pastry needs about 30-60 minutes at room temperature to thaw.
- If your apple is too wobbly inside the puff pastry, try slicing a thin layer off the bottom to create a flat surface.
- You will probably have more puff pastry than you need to cover the apple. You can cut off the extra or just wrap it over the top of the apple in an extra layer.
- Since it is quite large, I consider this a dessert for 2. But you don’t have to share if you don’t want to!
- I always use Cortland apples because they are traditional. But any firm, tart apple that holds its shape well when baked will work. Granny Smith, Crispin, Honeycrisp, and Braeburn apples are all great options.
- You can wrap the apples up to 24 hours in advance and store them in the fridge until you’re ready to bake. Just be sure to cover them tightly with plastic wrap so they don’t dry out. When ready to bake, simply brush with egg wash and pop them in the oven as directed.
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Nutrition Information
Nutrition facts are estimates.
Fantastic, so easy, so quick and looks so elegant like I worked for hours! Definitely will make again. I used Granny Smith and filled core with butter rolled in the same sugar cinnamon mixture I rolled the apples. Sooooo good!