My puff pastry apple rings use cored apple slices dunked in cinnamon sugar and wrapped in two strips of store-bought puff pastry, baked until the pastry is golden and the apple is tender. One sheet of pastry and 3 medium apples make 12, and on a holiday tray they look like little wreaths.
Apple rings wrapped in puff pastry, two strips each
A cored apple slice wrapped in pastry looks like a small wreath, so these go on my holiday dessert tray. They take one sheet of puff pastry, the same shortcut as my peach puff pastry, and three apples.
Two strips per ring is enough. The pastry crosses over the apple instead of hiding it, so the fruit shows through and the pastry stays thin enough to bake through in the same time the apple softens. A dunk in cinnamon sugar before wrapping coats every ring, so each bite gets some.
Serve them warm for dessert, or set them out with coffee at a holiday brunch.
What you need for apple rings in puff pastry
Full ingredient list and detailed instructions in the recipe card.
- Cosmic Crisp apples stay firm in the oven and are slow to brown, so the rings hold their shape while you wrap. Honeycrisp or Granny Smith work too.
- Cinnamon sugar is the only seasoning. Two tablespoons coats 12 rings, with a little left to sprinkle on top.
- Store-bought puff pastry cut into 24 thin strips covers 12 rings from one sheet.
Shruthi’s Top Tips
Tips for neat puff pastry apple rings
Wrapping goes fastest with cold pastry and a wide center hole.
- Cut a center hole about 1 inch wide when you core the slices. A small hole makes threading the pastry fiddly.
- Keep the strips cold. If they stretch and tear while you wrap, chill them for 10 minutes.
- Tuck both ends of each strip underneath the ring so they don’t unwind in the oven.
How to make puff pastry apple rings
- Slice each apple crosswise into 4 rings about ½ inch thick and cut out the core from each ring.
- Cut the cold pastry sheet into 24 thin strips.
- Pat the rings dry and dunk each one in cinnamon sugar to coat both sides.
- Wrap two strips around each ring, threading them through the center, and tuck the ends underneath.
- Brush with egg, sprinkle with the rest of the cinnamon sugar and bake at 400°F for 18 to 22 minutes.
How to serve puff pastry apple rings
Serve them warm, on their own or with a scoop of vanilla ice cream. For a holiday dessert table, set them out with my mini apple pies in a muffin tin, or put them on the same tray as cranberry brie bites so there’s something sweet and something savory. More ideas are in my Christmas recipes.
You can assemble the rings up to a day ahead and store them in the fridge, but I don’t recommend freezing these before or after baking.
Variations
Serve them with caramel sauce for dipping. For a savory apple bake, try my savory apple cheddar tart.
Puff Pastry Apple Rings (Mini Apple Wreaths)
Equipment
- sheet pan
- Parchment paper
- Small round cutter or paring knife, for coring
Ingredients
- 3 medium Cosmic Crisp apples
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 sheet puff pastry, thawed but cold
- 1 large egg, beaten
Instructions
- Heat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Slice each apple crosswise into 4 rings about ½ inch thick. Cut out the core from each ring, leaving a hole about 1 inch wide.
- Cut the puff pastry sheet into 24 thin strips.
- Mix the sugar and cinnamon on a plate. Pat the apple rings dry and dunk each one in the cinnamon sugar to coat both sides, saving a little for the top.
- Wrap two pastry strips around each ring, threading them through the center and overlapping slightly. Tuck the ends underneath and set the rings on the sheet pan.
- Brush the pastry with the beaten egg and sprinkle with the remaining cinnamon sugar.
- Bake for 18 to 22 minutes, until the pastry is puffed and golden.
- Cool for 5 minutes before serving.
Notes
- Honeycrisp or Granny Smith work in place of Cosmic Crisp. Skip soft apples like McIntosh.
- If the strips stretch while you wrap, chill them for 10 minutes.
- Best the day they’re baked. Store leftovers at room temperature up to 1 day and re-crisp at 350°F for 5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
