Puff Pastry Apple Rings (Mini Apple Wreaths)
Servings: 12 servings
Calories: 150kcal
Cored Cosmic Crisp apple slices dunked in cinnamon sugar and wrapped in two strips of puff pastry each. One sheet and 3 apples make 12.
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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
Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 57mg | Potassium: 68mg | Fiber: 1g | Sugar: 7g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
