Caramel Apple Puff Pastry Donuts (Print Version)

Flaky donuts with caramelized apples, topped with smooth caramel glaze for a comforting sweet treat.

# Components:

→ Caramelized Apples

01 - 2 medium apples, peeled, cored, and diced
02 - 2 tablespoons unsalted butter
03 - 3 tablespoons light brown sugar
04 - 1/2 teaspoon ground cinnamon
05 - Pinch of salt

→ Donuts

06 - 1 sheet frozen puff pastry, thawed (about 9 ounces)
07 - 1 egg, beaten

→ Caramel Glaze

08 - 1/2 cup granulated sugar
09 - 2 tablespoons unsalted butter
10 - 1/4 cup heavy cream
11 - Pinch of salt

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, melt the butter. Add diced apples, brown sugar, cinnamon, and salt. Cook, stirring regularly, for 5 to 7 minutes until the apples are soft and caramelized. Remove from heat and allow to cool.
03 - On a lightly floured surface, roll out the puff pastry to smooth any creases. Using a 3-inch round cutter, cut out 16 circles. Use a smaller cutter to create a center hole in 8 of the circles.
04 - Spoon a small amount of caramelized apple filling onto each of the 8 uncut circles of puff pastry. Cover with the 8 pastry rings, gently pressing to seal the edges.
05 - Brush the top of each assembled pastry donut with beaten egg to encourage browning and crisp texture.
06 - Transfer the assembled donuts to the prepared baking sheet. Bake for 18 to 20 minutes, or until golden brown and puffed.
07 - While the donuts bake, in a small saucepan over medium heat, melt sugar and butter until amber and bubbling. Remove from heat, carefully whisk in heavy cream and salt until smooth. Allow to cool briefly.
08 - Drizzle the cooled caramel glaze generously over the warm donuts before serving.

# Expert Advice:

01 -
  • Unique blend of caramel apple filling with flaky puff pastry
  • Perfect dessert for fall gatherings or holiday brunch
02 -
  • Use cold puff pastry for best layering and rise
  • Let caramelized apples cool before assembling to prevent soggy pastry
03 -
  • Don't overfill the donuts to avoid leaks during baking
  • Chill assembled donuts for 10 minutes before baking for extra flakiness

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