Description
These Upside-Down Caramel Apple Pastries feature tender puff pastry topped with sweet, buttery caramel and tender Honeycrisp apples. Served warm with vanilla ice cream, they make a stunning dessert that’s both cozy and elegant.
Ingredients
Units
Scale
- Caramel Sauce:
- 1 cup pure cane sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy whipping cream
- 1 teaspoon salt
- Pastry:
- 2 tablespoons unsalted butter, melted
- 1/2 cup turbinado (washed raw) sugar
- 2 medium Honeycrisp apples, thinly sliced
- 1 package frozen puff pastry, thawed
- 1 large egg, room temperature, beaten
- Vanilla ice cream, for serving
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking sheet.
- Prepare the caramel sauce: In a medium saucepan over medium heat, melt the sugar until golden brown. Stir in butter and cream, then add salt. Cook for 2–3 minutes until smooth. Set aside to cool slightly.
- Roll out thawed puff pastry on a lightly floured surface and cut into rectangles or squares.
- Brush each piece with melted butter and sprinkle with turbinado sugar.
- Arrange thin apple slices over the puff pastry, slightly overlapping. Drizzle with a spoonful of caramel sauce.
- Fold edges of puff pastry slightly over apples to create a rustic border. Brush edges with beaten egg.
- Bake for 20–25 minutes, or until puff pastry is golden brown and apples are tender.
- Remove from oven and drizzle with remaining caramel sauce. Serve warm with a scoop of vanilla ice cream.
Notes
- Use firm Honeycrisp apples to ensure they hold their shape during baking.
- Carefully watch the caramel as it cooks to prevent burning.
- Puff pastry can be used straight from the freezer but must be fully thawed before rolling.
- For a smaller batch, cut puff pastry into squares to make individual pastries.
Nutrition
- Serving Size: 1 pastry
- Calories: 420
- Sugar: 28g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg