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
Storage: best the day they are baked. Keep leftovers loosely covered at room temperature for up to 1 day or refrigerated for 2 to 3 days; rewarm at 350°F (175°C) to crisp.
Make ahead: wrap the rings and refrigerate for a few hours, then egg wash, coat with sugar and bake.
Air fryer: about 350°F (175°C) for 10 to 12 minutes on parchment, checking early.
Substitutions: firm Bosc pears instead of apples; brown sugar or a pinch of nutmeg or apple pie spice in the coating.
Nutrition is an estimate based on standard ingredient values, not a laboratory analysis.