Decadent Apple Spice Pastries With Brown Butter Glaze

8-10 pastries
50 min

Who is ready for fall?? I know it is early, but I am always ready for that crisp weather, the falling leaves, HALLOWEEN. Doesn't it make you smile just thinking about it? I know it does for me. One of my favorite activities in the fall is to go apple picking. When you are from the Midwest, this is a pretty standard activity as apples grow so easily in that region.


For these pastries, the icing makes them pretty sweet, so I like to cook down the apples without any sugar and pick one of the more tart varieties. Now, you can for sure use your galas and sweet reds, but just know that the flavor profile will be a bit different in the end. I generally like a crisper-textured, fairly tart apple for these. I would go with a Fuji or a Jonagold. But, you can pick your favorite for these. After all, you are the one eating them!


Speaking of that, if you WANT to add a bit of sugar to the apples as you cook them down, that is totally fine-you can do that. I just like this particular dessert to be a bit more about texture and sweet/tart contrast. I can't wait to hear how you enjoy these! When I made these for my mom, she said, "this is the best dessert you have ever made." And it is EASY, you guys. Puff pastry makes everything easy :D


Check out my other recipes here: https://www.instagram.com/theblackcatkitchen1/

Decadent Apple Spice Pastries With Brown Butter Glaze

Recipe details

  • 8-10  pastries
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
Show Nutrition Info
Hide Nutrition Info

Ingredients

Apple Pastries

  • 1 box of frozen puff pastry, thawed in fridge overnight, left at room temp for 1 hour
  • About 3 large or 4 smaller tart apples, sliced thinly
  • 2 Tbsp butter
  • 1 tsp cinnamon
  • 1 egg for egg wash, 1 - 2 Tbsp water

Sweetened Cinnamon Brown Butter Glaze

  • 1/2-3/4 C powdered sugar
  • 3 Tbsp butter
  • 1-3 tsp heavy cream
  • 1 tsp cinnamon

Instructions

Apple Pastries

Heat oven to 375
Slice apples thinly (I like to leave the skins on), and cook down in a saucepan with the butter and cinnamon. You want them to be softened but not mushy (see notes about adding opt sugar here)
Prepare baking sheet with parchment, sprayed with cooking spray
Roll out the puff pastry with a roller to thin it out a bit
Cut into rectangles, 8-10 per sheet. That will make 8-10 total pastries because each will have a top and bottom piece
Spoon cooled apples into the middle of one rectangle of pastry. Don't put on too much, as it will seep out the edges. I would say about 1 Tbsp is generally fine
Run a little water around the edges of the pastry to help with seal
Place the other puff pastry rectangle over the top
Crimp the edges down with a fork to seal
Whisk together 1 egg and 2 Tbsp water and baste the top of the pastries with egg/water wash
I like to poke little holes in the top with fork prongs to let them breathe so they don't puff up to a crazy amount!
Bake for 20-30 minutes depending on your oven heat until golden brown
While baking, make the brown butter glaze.
Remove from oven and let cool
Drizzle icing over top and enjoy!

Sweetened Cinnamon Brown Butter Glaze

Brown the butter in a saucepan until it starts to brown, constantly stirring
Add in the cinnamon and keep stirring, remove from heat but keep everything in warm pan
Stir in the powdered sugar
The thickness you want is a not-too-runny, glaze. Add a tsp of heavy cream at a time and stir quickly until you reach the desired consistency

Tips

  • My favorite type of apple to use is Fuji or Jonagold for this, but look in the intro for more thoughts!

The Black Cat Kitchen
Want more details about this and other recipes? Check out more here!
Go

Comments

Next