Festive Apple Puff Pastry Delight
- Prepare the apples: Wash, core and grate the apples with a fine grater. You may leave the peel on for color and texture (as shown in the photo) or peel them if you prefer a uniform interior.
- Combine filling: In a mixing bowl, combine the grated apples with sugar, cinnamon, vanilla, melted butter and lemon juice. Mix thoroughly. Let the mixture sit for 3–5 minutes, then press a handful into a sieve or clean towel and gently squeeze out excess juice. If the mixture still seems wet, stir in the ground walnuts or breadcrumbs a tablespoon at a time until the filling holds together without releasing a lot of liquid.
- Prepare the pastry: Lay the puff pastry sheet on a lightly floured surface or on parchment. If your sheet is significantly larger than needed trim edges so you have a neat rectangle. Brush a very thin layer of melted butter on the pastry if you want extra richness (optional).
- Spread the filling: Distribute the apple filling evenly across the pastry, leaving a 1–2 cm (¼–½ in) margin along one long edge to seal. Spread gently — press lightly to compact the filling but avoid pressing so hard that juices are released.
- Roll tightly: Starting from the long edge opposite the margin, roll the pastry into a tight log. Pinch the seam and the open edge to seal.
- Slice into rolls: Using a sharp knife or bench scraper, slice the log into 6–8 equal portions (about 2–3 cm / ¾–1¼ in thick). Arrange the slices cut-side up on a baking tray lined with parchment, leaving a small gap for expansion. Alternatively arrange them seam-side down for a cleaner spiral top.
- Egg wash and final prep: Whisk the beaten egg and brush the tops lightly for a glossy, golden finish. If desired, sprinkle a touch of raw sugar or a few chopped nuts on top for texture.
- Bake: Preheat the oven to 190°C / 375°F. Bake the rolls for 20–25 minutes, rotating the pan halfway through, until the pastry is puffed and deep golden. If tops brown too quickly, tent loosely with foil for the last 5–8 minutes.
- Finish: Remove from the oven and let cool on the tray for 8–10 minutes. Transfer to a wire rack and dust with powdered sugar before serving. Serve warm with vanilla ice cream or a drizzle of caramel if desired.
Tips for best results
- Choose firm apples: Firm, crisp apples maintain texture and release less free liquid when grated.
- Remove excess juice: Squeezing the grated apples after mixing prevents soggy pastry and ensures puffiness.
- Absorbent add-ins: Ground walnuts or a small amount of fine breadcrumbs help capture stray juices without altering flavor significantly.
- Roll snugly: A tight roll creates compact spirals that hold together and show distinct layers after baking.
- Work cold if your kitchen is warm: If the butter in the puff pastry becomes too soft while handling, chill the rolled log 10–15 minutes before slicing to avoid smearing the layers.
- Don’t overload: Spread a thin, even layer of filling — overfilling can cause the log to split during baking.
Variations & flavor ideas
- Cinnamon-sugar swirl: Mix 2 tablespoons brown sugar with ½ teaspoon cinnamon into the filling for a richer caramelized flavor.
- Nutty crunch: Add 2–3 tablespoons chopped toasted walnuts or pecans to the filling or sprinkle on top before baking.
- Caramel apple: Fold 2 tablespoons of soft caramel or dulce de leche into the filling for an indulgent version.
- Cheese hint: Spread a very thin layer of mascarpone or ricotta on the pastry before adding the filling for a creamy counterpoint.
- Vegan option: Use a plant-based puff pastry and replace the egg wash with a thin plant-based milk mixed with a small amount of maple syrup.
Storage & make-ahead
These rolls are best served the day they are baked when the pastry is crisp and flaky. To store:
- Room temperature: Keep in an airtight container for up to 24 hours; the pastry will soften slightly but remain pleasant.
- Refrigeration: Store in a sealed container up to 48 hours. Re-crisp by warming in a 180°C / 350°F oven for 5–7 minutes.
- Freezing: Freeze baked rolls individually wrapped for up to 1 month. Reheat from frozen in a preheated oven at 180°C / 350°F for about 12–15 minutes.
