This Apple Pie Puff Pastry Bake is tart Granny Smith apples in a spiced, buttery filling, topped with golden, flaky puff pastry squares. As the dessert bakes, the puff pastry rises and becomes golden brown with the apple filling bubbling and peeking through. It looks fancy, but it is easy to put together and perfect for using up those apples from the apple orchard! If you love the flaky goodness of this Apple Pie Puff Pastry Bake, you’ll definitely want to try my Blueberry Puff Pastry Bake next!

Skillet of Apple Pie Puff Pastry Bake with a spoon in it on a wooden table from overhead.

Ingredients & Substitutions

Apples: I like using Granny Smith apples because of their tart flavor and how well they hold up in baking. Honeycrisp, Braeburn, and Fuji apples would all be good choices, too. Or, use a mix of apples!
Unsalted Butter: Butter makes the filling richer and tastier, and it helps all the ingredients stick together well. Salted butter would also work.
Sugar: Granulated sugar sweetens the filling. It balances the tartness of the apples and helps make a nice syrupy sauce.
Cinnamon: Ground cinnamon adds extra flavor and goes really well with the apples.
Cornstarch: Cornstarch is used to thicken the filling so it doesn’t become too runny.
Puff Pastry: You will use one sheet of puff pastry for this recipe. Be sure to brush the puff pastry with the beaten egg before cutting it into squares. If preferred, I have a delicious homemade puff pastry recipe you could use–it is in my pumpkin puff pastry recipe.

White Skillet of Apple Pie Puff Pastry Bake showing golden puffy pastry on a wooden table with apples from overhead.

Can You Use Canned Apple Pie Filling For Apple Pie Puff Pastry Bake?

Yes, if you need to save a little time, you can use canned apple pie filling for this apple dessert. You will need about 4 cups of apple pie filling. However, store-bought apple pie filling might taste different because it has different spices and sweetness than this homemade filling. It’s a good idea to taste it first to make sure you like it!

White bowls of Apple Pie Puff Pastry Bake on a wooden table from overhead.

What To Serve With Apple Pie Puff Pastry Bake

Here are some delicious options I like to serve with this puff pastry bake:

Whipped Cream
Vanilla No-Churn Ice Cream
Caramel Sauce
Cheddar Cheese! (Yes, you read that correctly…cheddar cheese with apples! Check out my Apple Cheddar Sliders and you will be on board, too!)
Toasted Nuts (Try my candied pecans!)
Serve with hot coffee, tea, or homemade apple cider (warm or cold).

Bowls of Apple Pie Puff Pastry Bake with a fork on a wooden table.

Can You Use a Different Pan Instead Of A Skillet?

Yes, if you don’t have an oven-safe skillet, you can use a different pan. Try it in a 9×13-inch baking dish, a deep pie pan, or a round cake pan. If using a different pan, adjust the baking time as needed.

How To Store Apple Pie Puff Pastry Bake

Once baked, the puff pastry apple pie bake can be stored at room temperature, covered, for up to one day. However, it is best enjoyed the same day it is baked.

For longer storage, keep it in the refrigerator for up to 3-4 days. You can also freeze the dessert for 1-2 months.

Apple Pie Puff Pastry Bake

Prep Time 20

Cook Time 27

Total Time 47

This Apple Pie Puff Pastry Bake is tart Granny Smith apples in a spiced, buttery filling, topped with golden, flaky puff pastry squares. It looks fancy, but it is easy to put together and perfect for using up those apples from the apple orchard!

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Ingredients

Filling

▢ 10 medium Granny Smith apples, peeled, cored, and sliced
▢ 6 tablespoons water
▢ 6 tablespoons (85 g) unsalted butter, room temperature
▢ 1 cup (200 g) granulated sugar
▢ 4 teaspoons ground cinnamon
▢ 3 tablespoons cornstarch
▢ ¼ teaspoon nutmeg

Puff Pastry

▢ 1 sheet frozen puff pastry, thawed according to package directions
▢ 1 large egg, beaten

Instructions

Filling

In a medium saucepan over high heat, combine the sliced apples and water. Cook for 6 minutes, stirring occasionally. Add the butter. Stir until melted.
In a separate bowl, whisk together the sugar, cinnamon, cornstarch, and nutmeg.
Add the sugar mixture to the saucepan. Stir constantly for 2 minutes, or until the sauce thickens. Set aside while the oven preheats and you prepare the puff pastry.
Preheat the oven to 400°F. (Place a baking sheet or pan underneath the cast iron skillet to catch any drippings while the puff pastry bakes.)
Pour the apple mixture into a 10-inch cast iron skillet.

Puff Pastry

Lay the puff pastry sheet onto a clean work surface. Brush the beaten egg over the pastry*. Cut the sheet into 16 equal-sized squares.
Arrange the puff pastry squares over the apple filling in a circular, overlapping pattern, starting and the largest part of the skillet and working your way toward the center. All of the apples should be as covered as possible. (The puff pastry will shrink up a bit and reveal the filling after baking.)
Bake for 27-30 minutes, or until the pastry has puffed up and browned and the apple filling is bubbly.
Let the dessert rest before serving.

Notes

*It is important to brush the egg over the puff pasty and THEN cut into individual squares. If the egg gets onto the sides of the squares, it may not puff up as beautifully.

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