Description
These Apple Puff Pastry “Doughnuts” are a delightful baked treat featuring crisp Honeycrisp apple slices wrapped in golden, flaky puff pastry, dusted with cinnamon sugar, and drizzled with a luscious miso caramel sauce. Perfect as a sweet snack or dessert, they combine the comforting flavors of apple pie with the fun, portable shape of doughnuts.
Ingredients
Units
Scale
Fruit
- 1 large Honeycrisp apple
Spiced Sugar Coating
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Puff Pastry Base
- 1 sheet puff pastry, thawed
- Heavy cream or 1 beaten egg (for brushing)
Miso Caramel Sauce
- 1/4 cup store-bought caramel sauce
- 1/2 teaspoon red or white miso (optional, adjust to taste)
Optional Toppings
- Pepitas
- Crushed pretzels
- Chocolate chips
- Mochi bites
- Ice cream of your choice
Instructions
- Prepare the oven and baking sheet: Position an oven rack in the center and preheat your oven to 375°F (190°C). Line a baking sheet with lightly greased parchment paper to prevent sticking.
- Slice the apple: Cut the Honeycrisp apple crosswise into 1/4-inch thick rounds, yielding about 9 to 10 rings. Carefully remove the core from each slice by puncturing the center with a small round cookie cutter or the large side of a piping tip, creating apple “doughnuts.”
- Coat the apple slices: In a shallow dish, combine the granulated sugar and ground cinnamon. Lightly dip each apple ring in the cinnamon sugar mixture to coat all sides. Reserve some mixture for later use.
- Prepare the puff pastry: Place the thawed puff pastry sheet on parchment paper or a lightly floured surface. Gently roll it out slightly to flatten. Using a knife or pizza cutter, cut the pastry into thin 1/4-inch wide strips.
- Wrap apple slices: Wrap each apple ring with puff pastry strips by threading a strip through the center hole and spiraling it around the apple. Use at least two strips per apple to ensure coverage. Transfer the wrapped apple doughnuts to the prepared baking sheet, spacing them about an inch apart.
- Apply wash and sprinkle sugar: Lightly brush each puff pastry-wrapped apple ring with heavy cream or beaten egg. Sprinkle a pinch of the remaining cinnamon sugar on top for extra flavor and a crisp finish.
- Bake: Bake in the preheated oven for 15 to 20 minutes, until the puff pastry is golden brown and fully puffed. Start checking at 15 minutes to avoid overbaking. Your kitchen will fill with a lovely apple pie aroma.
- Prepare miso caramel sauce: While baking, gently warm the caramel sauce in a small bowl or microwave. Stir in the optional 1/2 teaspoon of red or white miso to add a complex, savory depth.
- Finish and garnish: Once baked and slightly cooled, sprinkle each apple doughnut with the remaining cinnamon sugar mixture. Drizzle generously with the miso caramel sauce. Add any optional toppings like toasted pepitas, crushed pretzels, chocolate chips, mochi bites, or a scoop of ice cream for extra indulgence.
Notes
- Leftovers can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to one week. Reheat gently in a toaster or oven.
- You can freeze the puff pastry-wrapped apple doughnuts after step 6 for up to six months. Bake from frozen, increasing the baking time slightly to ensure they are cooked through.
- Try varying the spices by substituting cinnamon with cardamom, pumpkin pie spice, or five-spice powder for a different flavor profile.
- Experiment with other fruits such as canned pineapple slices for a tropical twist on this dessert.
- For a creative variation, assemble mini apple doughnut pies by sandwiching the apple slices between two slightly larger puff pastry rounds, cutting holes in the centers before baking.
Nutrition
- Serving Size: 1 doughnut (approximate)
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
