| Prep | 20 minutes |
| Bake | 18 to 22 minutes |
| Cooling | 10 minutes |
| Total | about 50 minutes |
| Makes | about 8 rings |
| Equipment | baking sheet, parchment paper, apple corer or small round cutter, sharp knife or pizza cutter, pastry brush |
Two apples, one sheet of store-bought puff pastry and a bowl of cinnamon sugar. That is the whole shopping list for these cinnamon sugar apple puff pastry rings, and they spend about 20 minutes in the oven. Thick slices of apple are cored into rings, wrapped in thin strips of pastry, brushed with egg and rolled in cinnamon sugar before baking.
What comes out is part apple fritter, part turnover: a flaky, crackly spiral of golden pastry with a sugary crust around a soft, warm slice of apple. They need no frying, no dough and no special skills, which makes them one of the easiest fall desserts or snacks you can bake.
Ingredients
- 2 large firm apples – Granny Smith, Honeycrisp or Pink Lady hold their shape and keep a little bite after baking.
- 1 sheet (about 8 to 9 oz / 230 to 250 g) frozen puff pastry, thawed in the refrigerator – it should be cold but bendable.
- 1/2 cup (100 g) granulated sugar – forms the crunchy coating.
- 1 1/2 tsp ground cinnamon.
- 1/4 tsp salt – a small amount sharpens the sweetness and the apple flavor.
- 1 egg beaten with 1 tsp water – the egg wash makes the sugar stick and gives the pastry its shine.
How to Make It
1. Heat the oven and mix the sugar – 5 minutes
Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a shallow bowl, stir together the sugar, cinnamon and salt. The mixture should be an even light brown with no streaks of cinnamon.
2. Slice and core the apples – 5 minutes
Cut each apple crosswise into slices about 1/2 inch (1.2 cm) thick. You should get about 4 good slices from the middle of each apple; save the ends for snacking. Remove the core from each slice with an apple corer, a small round cutter or the tip of a knife, then pat the rings dry with paper towels. The rings should feel dry to the touch; wet apples make the pastry slide and turn soggy underneath.
3. Cut the pastry into strips – 3 minutes
Unfold the cold puff pastry on a lightly floured surface and cut it into strips about 1/2 inch (1.2 cm) wide with a sharp knife or pizza cutter. Clean, straight cuts help the layers rise; a dull blade presses the edges together.
4. Wrap the apple rings – 7 minutes
Press the end of a strip against the inside of an apple ring, then wind it around and through the hole, overlapping it slightly each time, until the ring is covered. Join a second strip if needed and tuck the final end underneath. Place the rings on the baking sheet with space between them. A little apple can peek through between the turns of pastry; the strips should overlap slightly but not be stretched tight.
5. Brush and coat with cinnamon sugar – 3 minutes
Brush each ring with the egg wash, then press both sides into the cinnamon sugar, or sprinkle it generously over the tops. Return them to the baking sheet. The pastry should be completely coated in a thick, sandy layer of sugar.
6. Bake – 400°F (200°C), 18 to 22 minutes
Bake on the middle rack until the pastry is puffed and deep golden. The rings are ready when the pastry is golden brown all over, including the strips that pass through the center, and a toothpick slides easily into the apple.
7. Cool and serve – 10 minutes
Let the rings cool on the baking sheet for 10 minutes before lifting them off. The melted sugar is extremely hot straight from the oven and firms into a crisp crust as it cools. Serve them warm, when the pastry is at its flakiest.
Choosing the Apples
The apple has only 20 minutes to soften, so you want a variety that cooks to tender without turning to mush or releasing a lot of juice. Firm, slightly tart apples are the best match for the sweet coating.
- Granny Smith: tart, very firm and keeps clean edges. Good if you like a contrast with the sugar.
- Honeycrisp: sweet-tart and juicy, softens a little more but still holds together.
- Pink Lady or Braeburn: balanced sweetness and a dense texture that bakes well.
- Golden Delicious: mild and sweet, a good all-purpose baking apple.
Avoid McIntosh and other soft varieties; they break down quickly in the oven and are better suited to applesauce. University of Illinois Extension makes the same distinction, recommending Granny Smith for baking because it holds its shape and McIntosh for applesauce because it breaks down when cooked.
Choose large apples, too. A wider ring is easier to wrap and leaves more apple inside each pastry once the core is removed.
Tips for Flaky, Crisp Rings
Puff pastry rises because thin layers of butter separate the layers of dough. In a hot oven, the water in the butter turns to steam and pushes the layers apart. If the pastry gets warm before it reaches the oven, the butter softens into the dough and the rings bake flat and greasy. Keep the pastry in the refrigerator until you are ready to cut it, and if the strips become soft and floppy while you wrap, chill the tray for 10 minutes before baking.
Moisture is the other enemy. Drying the apple slices well helps the pastry cling and stops juice from pooling on the tray. Slicing the apples evenly matters as well: thin slices dry out and overcook, while very thick ones stay firm when the pastry is done.
Finally, do not be shy with the cinnamon sugar. Some of it melts into a caramelized crust on the bottom of each ring, and a generous layer on top gives the crunchy, churro-like finish.
Frequently Asked Questions
Can I make them ahead?
They are best the day they are baked, while the pastry is crisp. You can wrap the rings, cover them tightly and refrigerate them for a few hours, then brush with egg, coat with sugar and bake just before serving.
How do I store leftovers?
Keep cooled rings loosely covered at room temperature for up to 1 day, or in the refrigerator for 2 to 3 days. Warm them in a 350°F (175°C) oven or an air fryer for a few minutes to crisp the pastry again.
Can I bake them in an air fryer?
Yes. Cook them in a single layer on a piece of parchment at about 350°F (175°C) for 10 to 12 minutes, checking early, as air fryers vary and the sugar browns quickly.
What can I serve with them?
They are good on their own, with a scoop of vanilla ice cream, a spoonful of whipped cream or a drizzle of caramel sauce.
Can I use pears instead?
Yes. Firm pears such as Bosc work well. Slice and core them the same way and pat them very dry, as pears are juicier than apples.
For more apple desserts, try the apple pie egg rolls, the apple crumb cake, the apple cider donut muffins or the apple pie pull-apart bread, and browse all the dessert recipes.
Apple Puff Pastry Rings
Ingredients
Method
- Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Mix the sugar, cinnamon and salt in a shallow bowl.
- Slice the apples crosswise about 1/2 inch (1.2 cm) thick, about 4 slices per apple. Remove the cores and pat the rings dry.
- Cut the cold puff pastry into strips about 1/2 inch (1.2 cm) wide.
- Wind the pastry strips around each apple ring and through the center hole, overlapping slightly, until covered. Tuck the ends underneath and place on the baking sheet.
- Brush with the egg wash and coat generously with the cinnamon sugar.
- Bake for 18 to 22 minutes, until puffed and deep golden and the apple is tender.
- Cool on the baking sheet for 10 minutes before serving.
Notes
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