Flaky, sweet, & fall-spiced apple pastry rings topped with a delicious vanilla bean glaze!
- 1 sheet of store-bought puff pastry, thawed (375g)
- 1 medium or large apple, peeled/cored (I used Yes! Apples)
- 1 large egg for egg wash (~55g)
- 1/4 cup granulated sugar (75g)
- 3/4 teaspoon ground cinnamon (+ extra for sprinkling)
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
Vanilla Bean Glaze
- 1 1/2 cups powered sugar (175g)
- 1 teaspoon pure vanilla bean paste (or extract)
- 2–3 tablespoons whole milk
- Thaw your puff pastry according to the instructions on the packaging (see notes for tips). Prep a large baking sheet with parchment paper and place your puff pastry overtop. First, cut it vertically it into 1-inch strips, so you end up with really long strips. Then cut it horizontally across 3 times, so you’re left with a bunch of smaller 3 1/2 x 1 inch strips (see photos in blog above for what this looks like). Place back in the fridge for 15-20 minutes while you prep the apple (keeps it from getting sticky).
- If you haven’t already, peel and core your apple (I typically only need 1 apple for every 1 sheet of pastry). After coring, turn the apple on its side and trim the ends so that they’re flat, not rounded. Then cut the apple into (6) ~1/2 inch rings (you may need to cut smaller to get 6 rings). Finally, using the back of large piping tip or small 1 inch rounded cookie cutter, make the hole in the center of each a bit bigger so it’s easier to wrap the pastry through (see photos in blog above).
- Keep your strips of pastry in the fridge and only work with what you need for each apple ring, otherwise your strips will get too sticky (you will use 6-8 strips for every ring). Wrap one strip around the top of a ring, tucking/overlapping at the back (which will be the bottom), slightly pressing together to help seal together. Then just work your way clockwise around the ring, slightly overlapping each strip until it’s fully covered! Place the wrapped ring back in the fridge to keep cool while you move onto the next one.
- WRAPPING TIPS: You can sometimes stretch the pastry a little to use less strips per ring (see photos in the blog above for what 6 strips looks like vs. 8). You don’t need to overlap these a ton as you work your way around.
- Once you’ve wrapped each apple ring with all of your pastry strips, place them on the baking sheet spaced a few inches apart. Keep them in the fridge for 15-20 minutes while you preheat the oven to 400°F (200°C), and prep your egg wash (just one egg, lightly whisked) + spiced sugar (whisk together sugar and spices in a small bowl).
- Once the oven is preheated, brush the tops of the each pastry with a generous amount of egg wash and sprinkle about a 1/4 to 1/2 teaspoon of the spice sugar mixture evenly overtop each. Then bake on the center rack at 400°F (200°C) for 20-25 minutes or until desired browning (no less than 20 minutes or your pastry won’t be cooked all the way through). Let cool for 15 minutes on the baking sheet before transferring to a separate rack to cool completely.
- Once cooled completely, make the glaze (if still warm, the glaze won’t stick). Sift your powered sugar into a small bowl, add your teaspoon of vanilla bean paste, and 2 tablespoons of whole milk. Whisk together and add the extra tablespoon of whole milk if too thick (you can add a little more powdered sugar if the added milk makes it too thin—baker’s choice). Drizzle the glaze overtop each pastry and sprinkle some extra ground cinnamon on top (optional). Then, enjoy!
- Storing: These will keep for a few days stored at room temperature in an airtight container (don’t store in the fridge or it’ll mess with the pastry consistency).
- Handling Puff Pastry: If things ever get too sticky with the dough, just pop it in the fridge for about 15 minutes to cool down and firm back up. Puff pastry has a high butter content and your hands (when handling it) gradually start to warm all that butter up.
- Egg Wash and Baking Time: Don’t be afraid to bake these closer to that 25 minute mark and really go in on that egg wash! Both will give these apple pastry rings a much-welcome crunch.