Apple Pumpkin Puffs (Easy Fall Puff Pastry Dessert)
Let me tell you, I usually have zero patience for the cutesy details you see all over the internet. BUT when I saw someone make a pumpkin out of puff pastry wrapped around a wheel of brie, I thought… ok, but how do I do this with an apple? Cue these apple pumpkin puffs.
There is something about apples, cinnamon, and fall that goes together like butter and really good bread. So, if you like apples that keep their texture (no mush here), flaky, buttery puff pastry (I mean, obviously), and bakes that look 100% adorable, this recipe is for you.
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APPLE PUMPKIN PUFFS
This, my friends, is about as cute as I get. And, if I do say so myself, it’s hella cute and perfect for the fall. Also, it’s quite simple (especially if you use store-bought puff pastry sheets). Note, these LOOK like pumpkins, but there is no pumpkin in this recipe. Perfect for pumpkin-haters (*gasp* whoever you may be).
Simply roll out your puff pastry dough and cut into squares. Place the yummy oat mixture at the bottom, your flour-coated apple slices on top, wrap, and tie! The puff pastry does all the work by, well, puffing in the oven! Between the twine and the pastry, the oven bakes up these cute mini pumpkins filled with perfectly baked apples.
How to shape your mini pumpkins: Cut three 1-foot-long pieces of kitchen twine. Lay one horizontally, then make an “X” over that horizontal line, with your two remaining pieces. They should all have a point of connection in the center. Place your wrapped apples, seam side down, on the center of your spoke, and, one string at a time, tie the ends together snugly. Trim off any excess string above the knots.
INGREDIENTS
- Puff pastry: creates the flaky, golden “pumpkin” shell
- Apples: provide the sweet, tender fruit filling
- Egg: used for an egg wash to help seal and brown the pastry
- Flour: thickens the apple mixture and prevents sogginess
- Oats: add texture and heartiness to the filling
- Brown sugar: sweetens the filling with a caramel-like depth
- Cinnamon: adds warm spice and classic fall flavor
- Salt: balances sweetness and enhances flavor
What is the purpose of egg wash? Brushing your pastries with a mixture of egg and water or milk (aka egg wash) helps create a crisp, golden-brown crust and adds a beautiful, glossy finish. It also gives each pumpkin a subtle shine, making them look as delightful as they taste.
HOW TO MAKE APPLE PUMPKIN PUFFS
Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a small bowl, mix together the flour, oats, brown sugar, cinnamon, and salt, then set aside. Slice your apples into ⅛-inch rounds, avoiding the core, and toss them in a mixture of flour and cinnamon until fully coated. Roll the puff pastry to about ⅛-inch thick, trimming the edges if needed, and cut into four 5-inch squares.
Spoon a bit of the oat mixture into the center of each square, then stack 4–6 apple slices on top, starting with the largest slices at the bottom. Pull the pastry up around the apples, overlapping and sealing at the top.
To form the pumpkin shape, cut three 1-foot pieces of twine and lay them in a wheel pattern with six spokes. Place each pastry seam-side down in the center, then tie and knot the twine snugly to create six segments. Trim any excess string and chill the wrapped pastries in the fridge for about 8 minutes.
Beat the egg with a splash of water and brush the egg wash over each puff. Bake for 32–35 minutes, until puffed and deep golden. Let them rest on the tray for 3 minutes, then transfer to a wire rack.
Carefully remove the twine, cool for at least 15 minutes, and finish with basil stems or edible leaves for a festive pumpkin look.
3 reasons you’ll love this cute dessert
TIPS & VARIATIONS
- You can use storebought puff pastry or homemade (here’s my go-to puff pastry recipe!). If using store-bought, remove from the freezer and place in the fridge the night before to thaw.
- To get that pumpkin shape, organize your apple slices from smallest to largest within each puff. This will give you a nice rounded form as it bakes.
- Don’t overstuff your pumpkins! If there is too much filling or too many apple slices, you risk your puff pastry not being fully cooked inside.
- The egg wash is key for that golden crust and shine on your pumpkins after they bake. If you omit, the color will be more muted and you won’t get as nice of a final crisp to the outside of your bake.
- To decorate, I used the stem of a basil plant and a few leaves. Feel free to use any edible options you have!
STORING YOUR APPLE PUMPKIN PUFFS
Once baked, store any leftover apple pumpkin puffs in an airtight container. They will keep at room temperature for up to 2 days or in the fridge for up to 5 days.
MORE APPLE RECIPES
If you’re in the mood for another pretty apple dessert, you have to try this Apple Streusel Pie. Homemade pie crust, spiced streusel, and slices of apples formed into a spiral to look like a rose! Or, for just a single serving of apple vibes, this Baked Apple for one gives all the cozy, sweet flavors, and can be made in the toaster oven! Looking for something for brunch? Make these Quick Apple Cinnamon Scones served with Homemade Apple Butter. Bonus: Your house will smell incredible!!
EQUIPMENT YOU’LL NEED
Equipment
- Rolling Pin
- 12 feet Kitchen Twine
- Baking Tray
- Parchment Paper
- Pastry Wheel or Pizza Cutter
- Wire Rack
- Pastry Brush
- Spoon
- Mixing Bowls
- Measuring Cup
- Measuring Spoons
Ingredients
- 1 sheet Puff pastry homemade or store-bought
- 2 large apples
- 1 egg
- 2 tbsp flour
- 2 tbsp oats
- 2 tbsp brown sugar
- Dash cinnamon
- Dash salt
- ½ cup flour
- 2 tsp cinnamon
Instructions
- If using frozen puff pastry dough, make sure to place in the fridge overnight to thaw before assembly!
- Preheat your oven to 375F and line a baking sheet with parchment paper
- In a bowl combine your two tablespoons of flour, oats, and brown sugar with a dash of cinnamon and salt. Set aside
- Place your apple upright on your cutting board and slice down, so you have a whole slice of apple, into ⅛-inch slices. Avoid the core
- In a medium bowl, combine ½ cup of flour and two teaspoons of cinnamon. Toss your apple slices in the flour mixture until fully coated
- Roll your puff pastry to ⅛-inch thickness (if you made it from scratch, wrap and store half of your puff pastry in the fridge for a later use). Roll off any uneven edges if needed, and cut into four 5”x5” squares
- Place 1 ½ tablespoons of your oat mixture in the center of each puff pastry square
- Stack 4-6 apple slices on top of your oat mixture, placing the biggest rounds on the bottom
- Pull puff pastry snugly up to the top of the apple stack, working around in a circle to pull a piece of dough up and over the last, and press together to seal
- Cut three pieces of twine, 1 foot each. Lay out the twine, making a wheel shape with six “spokes.” Place your apple-wrapped pastry, seam side down, onto the center of your twine wheel before tying and knotting each string snuggly at the top. You should have 6 segments. Trim off any excess strings above the knots
- Place your wrapped puffs on a plate and pop in the fridge for 8 minutes before putting on a parchment lined baking tray
- In a bowl, beat together your egg and a splash of water. Brush your egg wash over each “pumpkin”
- Bake for 32-35 minutes. Each pumpkin should be puffed and a deep golden color
- Leave them on the tray for 3 minutes before transferring them to a wire rack. Carefully trim and remove the twine from your pumpkins
- Cool for at least 15 minutes and decorate with basil stems and leaves
- Enjoy!
Tastes like the perfect apple pie- only cuter!😊
so glad you liked it!