Juicy apples, fragrant cinnamon sugar, jam with chopped nuts, and crispy puff pastry create a simple dessert that bakes in just about 20 minutes. The filling hidden in the cored apple gives each bundle a sweet and pleasantly intense flavor.
This recipe doesn’t require complicated preparation. Just divide the dough according to the size of the apples, thicken the filling with crumbled sponge cake if needed, and make sure to seal the edges really well. You can use thick apple slices or even whole smaller apples.
What you’ll need
- puff pastry,
- apples,
- jam,
- chopped nuts,
- crumbled sponge cake if the jam is runny,
- cinnamon sugar,
- egg for brushing,
- sugar for dusting.
The original recipe does not specify exact amounts, so adjust the quantities to the number of pieces you want to make and the size of your apples.
Step-by-step preparation:
1. Preparing the apples: Core the apples and cut them into thick slices. If you have smaller apples, you can leave them whole—just carefully remove the core to create space for the jam filling.
2. Preparing the jam filling: Mix the jam with chopped nuts. If the jam is too runny and might leak out during baking, add some crumbled sponge cake to help adjust the consistency. The filling should fit comfortably into the cored apple.
3. Dividing the puff pastry: Roll out the puff pastry and cut it into squares. Adjust the size of the squares to fit your apple slices or whole small apples—the pastry needs to be large enough to wrap around the fruit.
4. Filling the apples: Place a thick apple slice or a whole small cored apple in the center of each pastry square. Fill the cored hole with the jam and nut mixture, adding crumbled sponge cake if needed.
5. Adding cinnamon: Sprinkle the filled apple with cinnamon sugar. Adjust the amount to your taste so the cinnamon complements the fruit and jam filling without overpowering it.
6. Sealing the bundles: Fold the puff pastry around the apple to form a closed bundle. Press the edges together firmly so they don’t open during baking and the jam filling stays inside.
7. Brushing with egg: Beat the egg and brush it over the surface of each prepared bundle, focusing on the top and the sealed edges. Be gentle so you don’t tear the pastry.
8. Baking: Bake the apples in puff pastry at 190°C (375°F) for about 20 minutes. Adjust the baking time according to the color of the pastry—remove them from the oven when the pastry is baked through and nicely golden on top.
9. Finishing: Let the baked apples in puff pastry cool briefly, then dust them lightly with sugar. When serving, keep in mind that the fruit and jam filling inside can be very hot right after baking.
How to prevent the jam from leaking out
If your jam is runny, mix it not only with chopped nuts but also with crumbled sponge cake. This will help thicken the filling so it stays in the cored apple. Place the jam directly into the prepared hole and carefully seal the pastry around the apple.
Firmly pressed edges are especially important. Choose the size of your pastry squares according to the size of the fruit, so the edges reach all the way over the apple and can be joined without overstretching.
How to tell when the apples in puff pastry are done
The basic baking time is about 20 minutes at 190°C (375°F), but the color of the pastry is key. Check the bundles and take them out when their surface is clearly baked and nicely golden. This way, you can adjust for different apple sizes and bundle thicknesses.
Final tip
You can easily adjust the portion size according to the apples you use. Thick slices are great for smaller bundles, while whole small apples make a more substantial serving with more fruit. In both cases, keep the cored hole, as that’s where the jam and nuts go.
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