Description
Delightful Apple Puff Pastry “Doughnuts” feature thinly sliced Honeycrisp apples coated in a cinnamon-sugar mixture, wrapped in flaky puff pastry, and baked to golden perfection. Finished with a warm, slightly savory miso caramel drizzle and optional crunchy toppings, these treats combine the comfort of apple pie with the elegance of pastry in a fun, doughnut-shaped presentation.
Ingredients
Scale
Fruit and Coating
- 1 large Honeycrisp apple
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Puff Pastry and Finishings
- 1 sheet puff pastry, thawed
- Heavy cream or a beaten egg (for brushing)
- 1/4 cup store-bought caramel sauce
- 1/2 teaspoon red or white miso (optional, adjust to taste)
Optional Toppings
- Pepitas (toasted pumpkin seeds)
- Crushed pretzels
- Chocolate chips
- Mochi bites
- Ice cream of your choice
Instructions
- Preheat and Prepare Baking Sheet: Position a rack in the center of your oven and preheat to 375°F (190°C). Line a baking sheet with lightly greased parchment paper to prevent sticking.
- Slice the Apples: Cut the large Honeycrisp apple crosswise into approximately 1/4-inch thick rounds, aiming for about 9 to 10 slices. These will form the doughnut base.
- Core the Apple Slices: Use a small round cookie cutter or the large end of a piping tip to remove the center core from each apple slice, creating a doughnut shape with a hole in the center.
- Coat with Cinnamon Sugar: Mix the granulated sugar and ground cinnamon in a shallow dish. Lightly dip each apple ring in the mixture, coating all surfaces. Reserve some sugar mixture for later use.
- Prepare the Puff Pastry Strips: Lay the thawed puff pastry sheet on parchment paper or a lightly floured surface. Gently roll to slightly flatten. Cut into thin, even strips about 1/4 inch wide using a knife or pizza cutter.
- Wrap Apple Rings with Puff Pastry: Thread puff pastry strips through the center hole of each apple slice and wrap around the ring, using at least 2 strips per apple. Place wrapped doughnuts on the prepared baking sheet, leaving about an inch between each.
- Brush and Sprinkle: Lightly brush each pastry-wrapped apple ring with heavy cream or beaten egg. Sprinkle a pinch of the remaining cinnamon sugar on top for added sweetness and texture.
- Bake: Bake in the preheated oven for 15 to 20 minutes until the puff pastry is golden brown and puffed. Check at 15 minutes and continue baking if necessary to ensure a beautifully baked finish.
- Prepare Miso Caramel Sauce: While baking, warm the store-bought caramel sauce slightly and stir in the optional miso paste, adjusting quantity to your taste for a unique sweet-savory flavor.
- Finish and Garnish: Once the pastries are out of the oven and cooled slightly, sprinkle more cinnamon sugar over them and drizzle with the miso caramel sauce. Add optional toppings like toasted pepitas, crushed pretzels, or ice cream as desired. Serve warm for best flavor.
Notes
- Store leftover apple doughnuts in airtight containers at room temperature for up to 2 days or refrigerate for up to one week. Reheat in a toaster oven or standard oven before serving.
- These pastries can be frozen after wrapping (step 6) for up to six months. Bake from frozen by increasing baking time slightly to ensure thorough cooking.
- Try variations by making mini apple doughnut pies using two puff pastry rounds sandwiching an apple slice with a hole in the center for a different presentation.
- Swap the apple with other fruits like canned pineapple slices or substitute cinnamon with cardamom, pumpkin pie spice, or five-spice powder for a flavor twist.
Nutrition
- Serving Size: 2 doughnuts
- Calories: 310
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
