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!
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.
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!
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).
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
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
- 3 tablespoons cornstarch
- 4 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
Puff Pastry
- 1 sheet frozen puff pastry, thawed according to package directions
- 1 large egg, beaten
Instructions
Filling
- In a large pot 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, cornstarch, cinnamon, 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.
Video
Notes
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This apple pie puff pastry bake was so easy to make and absolutely delicious!
Elizabeth
What a delicious (and easy) alternative to an apple pie! I am going to try this one myself!
Bella
The puff pastry turned out perfectly flaky and golden. I enjoyed every bite, and it was a nice change from traditional apple pie.
Annabelle
This is really good! It is perfect for when you are craving an apple dessert.
Selena
There’s nothing like a warm slice of this puff pastry bake with a scoop of vanilla ice cream. Yum!
Lovely
I really dislike the use of “bake” as a noun. But it still looks delicious.
Sounds yummy 😋
Can you bake in something other than the cast iron skillet or how do you save leftovers?
Looks delicious! Do you have a suggestion for how thick/thin the apples should be sliced?
Thank you…
Sure! To ensure the apples bake evenly and soften just the right amount, slice each half into thin slices, about 1/8-inch thick. You can do this by placing the flat side of the apple down on a cutting board and slicing across the width. Keeping the slices uniform will help them cook through at the same rate.
Excellent! Our family loved this pie. This recipe is a keeper.
Ive never seen this site. Glad I found it. I’m going to definitely make this holiday season!
What size cast iron skillet?
The hardest part was just getting the apples sliced. I only had about 8 small/medium Jonathan apples from my last trip to the farmers market. I could barely get it all into the largest skillet I have. It all cooked down nicely, though. I want to try again with more apples. I’m hoping to try again with peaches I froze over the summer and blackberries, too!