Pastry Wrapped Caramel Apples
These exquisite Pastry Wrapped Caramel Apples are an elegant, delectable dessert! They’re a little fiddly to make but worth the effort for a stunning autumn dessert!
A Baked Apple Recipe can be made in so many different ways, but none are as pretty as these inside-out Caramel Apples!!
Why You Should Make this Apple Dessert
- Baked apples are a perfect fall dessert.
- This twist on baked apples includes a premade puff pastry crust and jarred caramel sauce to make it easy!
- They make an elegant presentation.
I found a video of these stunning gems: peeled baking apples were dipped in cinnamon sugar, wrapped in strips of grocery store puff pastry, then filled with caramel sauce from a jar. Simple and beautiful. Of course, these Pastry Wrapped Caramel Apples would be out of this world with homemade puff pastry and homemade caramel sauce, but still pretty spectacular with store-bought versions of each. The French would call these Caramel Apples en Croute or apples wrapped in pastry!
How to Make this Baked Apple Recipe
- The first time I made this dessert, my apples were probably a smidge bigger than the medium-sized apples called for in the recipe. And after tweaking the recipe to include a bit of chilling time to firm up the puff pastry, my apples were still a bit underdone at the end of the baking time.
- I’d recommend turning down the oven temp at about the 20-minute mark and extending the baking time if your apples are large or they don’t seem done when you insert a knife into the apple.
- Once the apples are peeled, use a melon baller or another tool to remove the core from the top without cutting through the bottom of the apple. This space is going to hold caramel sauce, so it cannot leak.
- Make sure your well is large enough to hold 2 tablespoons of caramel sauce. If there’s not enough space, just use less.
- Start wrapping the puff pastry strips at the bottom of the apple, working your way up to the top. When the strip reaches the top, you can trim if needed, then add the leaves to cover the end of the strip.
- I use a dab of water or the egg wash to help seal together the 4 strips of dough needed to wrap each apple.
- Brush the apples with an egg wash before baking. This mixture of egg and water will add a nice sheen to the baked puff pastry.
- I also use either a drop of water or of the egg water glaze to seal together the 4 strips needed to wrap each apple.
- Check apples for tenderness with a sharp knife a couple of times as they transform into a lovely golden brown. It should slide in easily when the apples are cooked and tender.
Tips for Working with Puff Pastry
- PRO-Tip: Puff pastry will puff best when chilled, then baked in a hot oven.
- So most likely your puff pastry will warm up as you work with it, so a little time in the fridge before baking is helpful to firm it up again.
- When the cold puff pastry enters a hot oven, the tiny pockets of water throughout the dough will turn to steam, puff up the layer and make a perfect flaky covering for these caramel apples.
- PRO-Tip: Make these caramel apples in the fall or winter. It’s tough to work with puff pastry when your kitchen is warm, like it can be in the middle of summer.
- This recipe was inspired by the Pepperidge Farm website. I prefer an all-butter puff pastry, but Pepperidge Farm’s version will do in a pinch.
More Apple Recipes You’ll Love:
- Favorite Apple Recipes from the blog
- Apple Bar Recipe
- Classic Apple Pie
- Maple Glazed Apple Tart
- More Dessert Recipes
This recipe was first shared in October 2011. Photos and text were updated in 2020.
Pastry Wrapped Caramel Apples
An elegant baked apple recipe filled with caramel sauce and wrapped in puff pastry.
- 1/2 teaspoon ground cinnamon
- 2 tablespoons sugar
- 1 egg
- 1 tablespoon water
- 4 medium Granny Smith apples, peeled
- 1/2 cup caramel sauce
- 10-ounce package of Trader Joe's puff pastry (or another brand of puff pastry may be substituted)
- Vanilla ice cream
- Preheat oven to 400º.
- Stir the cinnamon and sugar together in a small bowl.
- Beat the egg and water in a small bowl with a fork or whisk.
- Using a melon baller, scoop the cores out of the apples from the top, making sure to leave the bottoms intact.
- Coat the apples with the cinnamon mixture.
- Place the pastry sheets on a lightly floured surface. Roll each pastry sheet into a 10 x 9-inch rectangle.
- Cut each into 9 1-inch strips. Moisten ends with water and then press 4 pastry strips together to make 1 strip. Repeat to make 4 long strips total. Cut 4-8 leaf shapes from the leftover pastry.
- Starting at the bottom, wind 1 pastry strip around 1 apple, slightly overlapping the edges of the pastry. Repeat with the remaining pastry strips and apples.
- Top each with 1-2 pastry leaves.
- Spoon 2 tablespoons of caramel sauce into each apple. Brush the apples with the egg wash. Place the pastries onto a baking sheet covered with parchment or a Silpat. Chill briefly, 20-25 minutes.
- Bake for 25 minutes or until the pastries are golden brown. Serve the pastries with ice cream.
Adapted from Pepperidge Farm.
Mine were dark enough, but not fully cooked at 25 minutes. You may want to lower the temp and bake another 10-15 minutes, depending on your oven and the size of your apples.
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Serving Size:1 apple
Amount Per Serving: Calories: 692Total Fat: 32gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 61mgSodium: 365mgCarbohydrates: 93gFiber: 6gSugar: 53gProtein: 9g
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108 Comments on “Pastry Wrapped Caramel Apples”
I made these for last Thanksgiving and they were absolutely amazing! I would love to be able to prep them before dinner-do you think they would still come out okay if they are in the fridge for 5 hours or so then baked?
I wish I thought they’d be OK, but the apples will exude some juices and I wonder if that will make the puff pastry slide off? I think I’d rather bake them early, then gently reheat in the microwave. You could even add a little more caramel sauce if any was absorbed while they sat. I haven’t tested this, but I think that’s what I would do.
So glad you enjoyed these!
I made these for my family since we were stuck at home. I’m really glad I did! They were just sweet enough and the cinnamon sugar gave it the taste of elephant ears. Everyone loved them and I’ll for sure make them again! I only cooked them for 20 minutes and they were cooked enough. Amazing recipe if you have the ingredients you should make these!
I’m delighted you loved them, too!! Thanks for taking the time to give your review!!
These are beautiful. I’m hoping to make these for a dinner I’m invited to , we are all bringing something. I know they probably will not look like yours but miracles can happen???? I was wondering if they have to be served right away or would they keep for an hour or two ?
I think they’ll keep for a few hours. My tip is to use Pepperidge Farm puff pastry and make them in a cool house. I tried making them a couple summers ago and it was hot, my puff pastry was all butter, and they slid off the apples. You’ll probably be fine, but that was the first fail for me and I wanted to pass along those tips! Good luck!!
Oh Liz, these look to die for! I loved baked apples but never tried them wrapped in puff pastry. Must fix that very soon.
Thanks for sharing & for being a part of the YBR!