Name: Apple Puff Pastry Rolls Recipe | Easy Apple Dessert Ready in 45 Minutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 sheet frozen puff pastry, thawed (about 8–10 oz); 2 medium apples (Honeycrisp, Granny Smith, or Gala), peeled, cored, and finely diced; 2 tablespoons unsalted butter; 3 tablespoons brown sugar (light or dark); 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg (optional); 1 teaspoon lemon juice; 1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thicker filling); Pinch of salt; 1 egg, beaten with 1 tablespoon water (egg wash); 1 tablespoon granulated sugar (for sprinkling); Powdered sugar or caramel sauce for finishing (optional)

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Warm, flaky, and just sweet enough, these Apple Puff Pastry Rolls are the kind of dessert you make when you want something impressive without breaking a sweat. They look bakery-fancy but come together with simple ingredients and minimal effort. The filling is buttery, cinnamon-spiced, and cozy, and the puff pastry turns golden and crisp in the oven.

Serve them with a dusting of powdered sugar or a drizzle of caramel, and you’ve got a crowd-pleaser in under an hour.

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What Makes This Special

Cooking process close-up: Butter-cooked apple filling in a skillet, diced apples glistening with mel

This recipe skips pie dough and uses store-bought puff pastry, which saves time and guarantees a flaky texture. The apple filling cooks quickly on the stovetop, so you get great flavor without long baking times. It’s flexible, too: choose your favorite apples, add nuts or raisins, and adjust the sweetness to taste.

Best of all, these rolls are just as good with coffee in the morning as they are for dessert after dinner.

What You’ll Need

1 sheet frozen puff pastry, thawed (about 8–10 oz)
2 medium apples (Honeycrisp, Granny Smith, or Gala), peeled, cored, and finely diced
2 tablespoons unsalted butter
3 tablespoons brown sugar (light or dark)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thicker filling)
Pinch of salt
1 egg, beaten with 1 tablespoon water (egg wash)
1 tablespoon granulated sugar (for sprinkling)
Powdered sugar or caramel sauce for finishing (optional)

Step-by-Step Instructions

Assembly action shot: Apple puff pastry log being rolled up on a lightly floured surface, filling sp

Preheat the oven. Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the apple filling. In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt.
Cook, stirring often, for 4–6 minutes until the apples soften slightly.
Thicken if needed. If the mixture looks watery, stir in the cornstarch slurry and cook for 30–60 seconds until glossy and slightly thickened. Remove from heat and let cool for 5 minutes. Slightly cooled filling is easier to spread and won’t melt the pastry.
Prepare the puff pastry. On a lightly floured surface, unfold the thawed puff pastry.
If it’s very soft, chill it for 5 minutes so it’s easier to handle. Use a rolling pin to gently roll it into a rectangle about 10×12 inches.
Fill and roll. Spread the apple mixture evenly over the pastry, leaving a 1/2-inch border on one long edge. Brush that border with a little egg wash to seal.
Starting from the opposite long side, roll the pastry into a tight log. Place seam-side down.
Slice the rolls. Use a sharp knife to cut the log into 8–10 even pieces. If the pastry squishes, chill the log for 5–10 minutes, then slice.
Arrange the pieces cut-side up on the prepared baking sheet, spacing them a bit apart.
Brush and sprinkle. Brush the tops and exposed edges with egg wash. Sprinkle with granulated sugar for a little crunch and shine.
Bake. Bake for 18–22 minutes, until puffed and deep golden. If some filling bubbles out, that’s normal.
Cool and finish. Let the rolls cool for at least 10 minutes.
Dust with powdered sugar or drizzle with caramel if you like. Serve warm or at room temperature.

How to Store

Room temperature: Keep in an airtight container for up to 1 day. They stay crispest the day they’re baked.
Refrigerator: Store for up to 3 days.
Re-crisp in a 350°F (175°C) oven for 6–8 minutes.
Freezer: Freeze baked rolls on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 10–14 minutes.
Make-ahead: Assemble the log, chill for up to 6 hours, then slice and bake when ready. For longer storage, slice and freeze unbaked rolls, then bake from frozen, adding a few extra minutes.

Tasty top view: Overhead shot of sliced, unbaked apple puff pastry rolls arranged cut-side up on a p

Benefits of This Recipe

Fast and reliable: Puff pastry bakes quickly and always looks impressive.
Simple ingredients: Apples, butter, sugar, and warm spices—nothing fussy.
Flexible sweetness: Adjust sugar to match your apples, from tart to sweet.
Great for any occasion: Brunch, dessert, or a cozy snack with coffee or tea.
Kid-friendly and crowd-pleasing: Familiar flavors and easy to serve.

Common Mistakes to Avoid

Overfilling the pastry: Too much filling can cause leaks and soggy bottoms.
A thin, even layer works best.
Using warm pastry: Soft pastry sticks and tears. Keep it cool, not frozen, for clean rolling and slicing.
Skipping the seal: Brush the border with egg wash and roll snugly to prevent unraveling.
Undercooking: Pale pastry won’t be flaky. Bake until deeply golden for the best texture.
Not cooling the filling: Hot filling melts butter layers in the pastry, which reduces puff.

Variations You Can Try

Apple-pecan crunch: Add 1/4 cup chopped toasted pecans to the filling.
Raisin swirl: Stir in 2 tablespoons raisins or currants for extra sweetness.
Maple cinnamon: Replace half the brown sugar with maple syrup; reduce or skip the cornstarch if thick enough.
Salted caramel: Drizzle store-bought caramel over the filling before rolling and finish with a pinch of flaky salt.
Apple-cheddar twist: Sprinkle a light layer of sharp cheddar over the apples for a sweet-savory combo.
Spiced upgrade: Add a pinch of cardamom or allspice for a bakery-style aroma.
Glaze finish: Whisk 1/2 cup powdered sugar with 1–2 tablespoons milk and a drop of vanilla; drizzle over warm rolls.

FAQ

Which apples are best for these rolls?

Firm apples that hold their shape work best.

Granny Smith brings tartness, Honeycrisp adds sweetness and crunch, and Gala offers a mild flavor. You can mix varieties for balance.

Can I use fresh puff pastry instead of frozen?

Yes. Use any high-quality puff pastry, keeping it chilled until you’re ready to roll.

The technique and bake time stay the same.

How do I keep the rolls from getting soggy?

Cook the filling briefly to reduce moisture, and thicken with cornstarch if needed. Bake until dark golden so the pastry layers crisp up, and avoid covering them while cooling.

Do I have to peel the apples?

No, but peeling gives a softer texture and cleaner look. If you like a bit of chew and color, leave the skins on and dice the apples finely.

Can I make these without egg?

Absolutely.

Use milk or cream for the wash, or skip it entirely. The rolls won’t be quite as glossy, but they’ll still brown nicely.

What if my puff pastry cracks when I unfold it?

Let it rest a few minutes at room temperature, then patch cracks by pressing the dough together. A light roll with the pin will smooth it out.

How do I prevent the log from squishing when slicing?

Chill the filled log for 5–10 minutes to firm it up.

Use a sharp knife and gentle sawing motions for clean cuts.

Can I add other fruit?

Yes. Pears work well and cook at a similar rate. If using berries, keep the amount small and thicken the filling to prevent excess moisture.

What can I serve with these rolls?

They’re great with vanilla ice cream, whipped cream, or a spoonful of Greek yogurt.

A drizzle of honey or caramel is an easy upgrade.

How many does this recipe serve?

One sheet of puff pastry makes 8–10 rolls, depending on how thick you slice them. For a bigger batch, double the recipe and use two sheets.

In Conclusion

These Apple Puff Pastry Rolls bring together crisp layers, warm spice, and tender apples in a quick, fuss-free bake. With simple steps and flexible ingredients, they’re ideal for busy weeknights or last-minute guests.

Keep a box of puff pastry in the freezer, and you’re never far from a fresh, homemade treat that tastes like it came from a bakery. Serve warm, share generously, and enjoy every flaky bite.