This is the perfect fall apple bake especially if you love cute things that are low effort. Filled with cinnamon and apple goodness and wrapped in buttery puff pastry, these (with the help of some kitchen twine) puff up to the most perfect "pumpkins" and will make your dessert table look magazine ready. Not to mention the apples are cooked to tender perfection. Get your fall bake on with these easy beauties!
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!
