Description
Flaky puff pastries topped with spiced apples, a sweet maple glaze, and chopped pecans! Easily comes together and guaranteed to impress in a pinch.
Ingredients
Scale
- 1 sheet store-bought puff pastry, thawed
- 3 medium to large apples (peeled, cored, thinly sliced)
- 1 Tbsp. lemon juice
- 1/4 cup dark brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cardamom
- 1 Tbsp. all-purpose flour
- 1/2 cup chopped pecans
- 1 large egg, lightly whisked for egg wash
- Demerara sugar for topping
Glaze
- 1 1/4 cup powdered sugar, sifted
- 2 Tbsp. maple syrup
- 1 Tbsp. whole milk
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 400°F and prep a large baking sheet with parchment paper. Set aside.
- On a lightly floured surface, roll out puff pastry to 12x12in. & cut into (6) 4x6in. rectangles. With a small knife, lightly score a 1/2 in. border around the inside of each (careful not to cut all the way through).
- Toss apples, lemon juice, brown sugar, spices, & flour together in a bowl. Leaving the borders clear, overlap your apples in the middle of each pastry. Sprinkle chopped pecans over the top.
- Brush the borders with your lightly whisked egg wash & sprinkle with demerara sugar (any coarse sugar works). Bake at 400°F for 15-20 min. on the middle rack or until desired browning. Let cool on the baking sheet for 10 minutes before transferring to a separate rack to cooling rack.
- Once completely cooled, whisk together your glaze ingredients & drizzle over your pastries. Enjoy as-is or top with your favorite ice or whipped cream!
Notes
- Check out my go-to rough puff pastry recipe from Erin McDowell if you wanted to take a crack at making your own!
- Be careful not cut all the way through your pastry when scoring! It’s already very thin, so just a slight indent into the dough is what you’re going for.
- In terms of baking time, I say bake these babies closer to the 20 minute mark! It’s baker’s preference really, but I love a good crispy & crunch pastry!
