Apple Puff

apple puff

StreuselIt is a cold morning here in Colorado.  A perfect morning for a fresh apple puff.

I hope with the cold, comes moisture because we are incredibly dry here.  It was also windy here this week which made a brutal combination for our wildfire situation.  We had two new ones pop up in the last two days.  As I sit in my warm house and am grateful to be inside (and not evacuating like many others in the state), I chose to share with you this apple puff that has filled my home with the scent of fall… apple, cardamom and clove.

I did not make the puff pastry from scratch so it was an easy recipe to bring together.  Want to make your own puff pastry?  In the mood for some savory puffs?  Puff pastry dough is versatile.  For these apple puffs I had some store bought puff pastry in my freezer that I thawed in the refrigerator overnight.

apple filling

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Apple Puff

  • Author: Streusel


2 sheets of puff pastry (the store bought variety typically comes with three sheets)

3 T. salted butter (two for apple mixture, one for brushing top of puff before baking)

1 T. sugar for sprinkling on top the puff before baking

8 small apples, cored but not skinned

3 T. sugar

1 T. minced dried lemon peel

1/8 t. cardamom

1/8 t. ground cloves

1 t. almond extract

1/2 t. salt


  1. Pre-heat the oven to 375 degrees fahrenheit.
  2. Shred the cored apples with the skins on, I used a food processer.
  3. Heat a medium sized skillet over medium heat and add the 2 T. of salted butter.
  4. To the skillet, add the apples, sugar, lemon peel, spices, extract and salt and stir.
  5. Cook for about 10 minutes while continually stirring or until the moisture from the apples has cooked off.  Set aside and let cool.
  6. On a lightly floured board or countertop, unfold the two sheets of puff pastry and lay next to each other so that the creases are vertical.
  7. Press the seams of the two sheets together and with a rolling pin, roll out the sheets a little.  The final rectangle size was about 12 inches x 8 inches.
  8. On one edge of the long end of the rectangle of pastry, spoon the apple mixture close to the edge.
  9. Roll the mixture up into the pastry, it will create a 12 inch roll.
  10. Then starting at one end of the roll, roll it into a spiral.
  11. Melt the remaining tablespoon of butter and lightly butter the bottom of a pie dish.
  12. Place the spiral in the pie dish and generously butter the top of the spiral and sprinkle with sugar.
  13. Bake for 45 minutes or until brown.
  14. Let cool in the pie dish until room temperature, slice and serve.
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