Baked Apple Recipe – A Spicy Perspective

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This Baked Apple Recipe is seriously baked apples at their best, wrapped in flaky puff pastry and topped with a decadent salted caramel sauce. These Apple Bombs are easier to whip up than classic apple pie and just as delicious!

Baked apple wrapped in puff pastry on a plate being drizzled with caramel.

Why We Love This Best Baked Apple Recipe

This Baked Apples Recipe takes things up a notch by wrapping the apples in a layer of flaky puff pastry that is to die for!

Baked apples in puff pastry taste just like apple pie with a mix of caramel apples, since you have the apples, apple pie spice, caramel candies, and the flaky crust.

So if you’ve ever wanted to make apple pie but thought it was too complicated (or required too much slicing and rolling.) Or, if you’ve ever had an intense apple craving in September and October, or any time of the year, really…

Then this baked apple bomb recipe is going to blow your mind!

These individually wrapped mini apple pies are like nothing you’ve ever experienced. The apples are lightly coated in sugar, so the true apple essence really shines through. Each whole baked apple is tender, yet firm on the inside, with a crisp golden pastry wrapper for buttery crunch.

Oh, and did I mention there are caramels stuffed in the hollowed core of each apple? They melt and fill the hole.

Baked apple wrapped in puff pastry cut in half on a plate with caramel being drizzled on top.

Ingredients You Need

  • Granny Smith Apples – or any good baking apples
  • Puff Pastry – store-bought works great
  • Granulated Sugar – for added sweetness
  • Cornstarch – to help the sugar and cinnamon mixture to stick to the apple
  • Apple Pie Spice – or a combination of cinnamon, allspice and nutmeg
  • Salt – to balance the flavors
  • Caramel Candies – to stick in the middle of the apple (optional)
  • Eggs – for the egg wash
  • Demerara Sugar – a coarse sugar to sprinkle on top
  • Salted Caramel Sauce – for serving
Simple baked apple with puff pastry on a plate.

How to Make Baked Apples

Preheat the oven to 400 degrees F. Mix the granulated sugar, cornstarch, apple pie spice, and salt in a shallow dish or bowl.

Cut both pieces of puff pastry in half so you have 4 rectangles. Use a rolling pin to gently roll out any cracks or creases. Then lay them on a large parchment paper lined baking sheet.

Peel and core the apples using an apple corer or a paring knife.

Apples on a wooden cutting board being peeled.

Roll 4 peeled and cored apples in the sugar mixture and set one in the middle of each piece of puff pastry. Unwrap the caramels and stick 3 caramel squares down in the center of each apple.

To wrap each apple, pull the short sides of the puff pastry halfway up the side of the apple and hold them there with one hand. Then lift the longer sides up to the top and pinch the seams together on each side (over the short edges) to completely cover the apple. Pinch the excess puff pastry together at the top to seal, then arrange the flaps in a pretty way.

Whisk 2 eggs with 2 tablespoons of water and brush the egg wash over each apple. Sprinkle the tops with sugar.

Apple bombs in a baking dish before being baked.

The most important step is to place the baking sheet with the wrapped apples in the freezer for 15 to 20 minutes to harden the puff pastry. This will ensure your puff pastry bakes in place and does not sag to the bottom! Just make sure not to leave them in the freezer for too long, you don’t want the apples to freeze!

Once the puff pastry is hard, place the baking sheet in the oven and bake for 25 minutes, until puffy and golden. Cool for 10 minutes before serving. Drizzle the tops with extra caramel sauce and serve!

Baked apple after being baked on a plate with caramel on top.

Tips & Tricks

  • For a nutty addition to this baked apples recipe, sprinkle sliced almonds on top of the puff pastry before baking!
  • After the puff pastry baked apples have cooled a little, you have the option of picking them up with both hands and biting right through the puff pastry, drizzling with caramel sauce and using a knife and fork, or wrapping them individually for amazing edible gifts!
  • Drizzle them in extra caramel and serve them with a scoop of vanilla ice cream!
  • For an even more caramelized flavor, use brown sugar instead of granulated sugar!
  • Since the puff pastry is packed with butter, there is no need to add any extra butter to this recipe!
  • If you don’t want to make a caramel sauce but want some added sweetness, drizzle these apple bombs with some maple syrup!
Slice of baked apples wrapped in puff pastry on a plate.

Frequently Asked Questions

What are the best apples for this baked apples recipe?

The best apples for baking are generally sturdy and tart. Try sticking with Granny Smith apples, Honeycrisp apples, Braeburn apples, Pink Lady, Jonagold, Gala, or Golden Delicious apples!

How to core apples for baked apples?

The best and safest way to core apples for this baked apples recipe is using an apple corer. If you don’t have an apple corer, then place the apple on a cutting board with the wider side of the apple down as the base. Use a paring knife to carve away at the apple and take out the core.

How should I store leftover baked apple bombs?

These wrapped baked apples are best eaten on the day they are made. However, you can store them for later if needed. To store any leftover baked apples in puff pastry, store them in an airtight container in the fridge for up to 2-3 days. Reheat in the warm oven or air fryer to crisp up the puff pastry!

Looking for More Fall-Inspired Recipes? Be Sure to Also Try:

Baked Apple Recipe

This Baked Apple Recipe is seriously baked apples at their best, wrapped in flaky puff pastry and topped with a decadent salted caramel sauce. These Apple Bombs are easier to whip up than classic apple pie and just as delicious!

Servings: 4

  • Preheat the oven to 400 degrees F. Mix the granulated sugar, corn starch, apple pie spice and salt in a shallow dish.

  • Cut both pieces of puff pastry in half so you have 4 rectangles. Use a rolling pin to gently roll out any cracks or creases. Then lay them on a large parchment paper lined baking sheet.

  • Roll 4 peeled and cored apples in the sugar mixture and set one in the middle of each piece of puff pastry. Unwrap the caramels and stick 3 caramel squares down in the center of each apple.

  • To wrap each apple, pull the short sides of the puff pastry halfway up the side on the apple and hold them there with one hand. Then lift the longer sides up to the top and pinch the seams together on each side (over the short edges) to completely cover the apple. Pinch the excess puff pastry together at the top to seal, then arrange the flaps in a pretty way.

  • Then whisk 2 eggs with 2 tablespoons of water and brush the egg wash over each apple. Sprinkle the tops with Demerara sugar.

  • THIS IS THE MOST IMPORTANT STEP… Place the baking sheet with the wrapped apples in the freezer for 15-20 minutes to harden the puff pastry. This will ensure your puff pastry bakes in place and does not sag to the bottom. But don’t leave them in the freezer longterm. You don’t want the apples to freeze.

  • Once the puff pastry is hard, place the baking sheet in the oven and bake for 25 minutes, until puffy and golden. Cool for 10 minutes before serving. Drizzle the tops with extra caramel sauce if you like!

The best and safest way to core apples is using an apple corer. If you don’t have an apple corer, then place the apple on a cutting board with the wider side of the apple down as the base. Use a paring knife to carve away at the apple and take out the core.

Serving: 1apple, Calories: 1031kcal, Carbohydrates: 133g, Protein: 14g, Fat: 52g, Saturated Fat: 13g, Cholesterol: 84mg, Sodium: 558mg, Potassium: 364mg, Fiber: 6g, Sugar: 64g, Vitamin A: 230IU, Vitamin C: 8.3mg, Calcium: 80mg, Iron: 3.9mg

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