Only two weeks left of 12 weeks of Christmas treats (hosted by Meal Planning Magic)! Is Christmas really that close? Eeek, I need to start my shopping!
One of the things that I look forward to every fall/winter is eating a caramel apple. In fact, one of the best wedding favors I ever received was a caramel apple. How fun!
While a caramel-dipped apple on a stick is perfect for a fun, informal occasion, I’ve made this slightly more elegant version for special occasions or holiday dessert.
As you cut into the softened apple, the caramel runs out onto the plate. The baked puff pastry wrapping provides a contrasting, crunchy texture.
This is deceptively easy to prepare, though your guests will be thoroughly impressed. Take a shortcut and use store-bought caramel ice cream topping to save even more time.
Inside-Out Caramel Apples
For the caramel
- ¼ cup unsalted butter
- ½ cup light brown sugar, packed
- ⅓ cup heavy whipping cream
- ½ teaspoon vanilla extract (optional)
For the apples
- ½ teaspoon ground cinnamon
- 2 tablespoons sugar
- 1 large egg
- 1 tablespoon water
- 4 medium Granny Smith apples, peeled
- 1 sheet frozen puff pastry, thawed
|Make the caramel sauce: melt the butter in a small saucepan. Add the brown sugar and cook, whisking slowly but constantly (so as not to add air), for two minutes. Stir in the cream and cook, whisking slowly but constantly, another 2 minutes. Remove from the heat and stir in the vanilla, if using. Set aside. Store in airtight container in the refrigerator if not using immediately.|
|Heat the oven to 400 degrees and line a baking sheet with parchment paper. Stir together the cinnamon and sugar in a shallow bowl. Beat the egg and water in a small bowl with a fork or whisk. Using the small end of a melon baller, scoop the cores and seeds out of the apples from the top, leaving the bottoms intact. Rewarm the caramel sauce if needed.|
|Coat the sides of the apples with the cinnamon sugar, and set on the baking sheet. Spoon 2 tablespoons of the caramel sauce into each apple.|
|Unfold the pastry sheet on a lightly floured work surface. Roll it into a 10x9-inch rectangle. Cut into 9 (1x10-inch) strips Press the ends of 2 pastry strips together to make 1 (1x20-inch) strip. Repeat with 6 of the remaining pastry strips. Cut 8 leaf shapes with a mini cutter or a paring knife from the last pastry strip.|
|Starting at the bottom, wind 1 pastry strip around 1 apple, slightly overlapping the edges of the pastry, pinching the dough at the top so it doesn't unwind. Repeat with the remaining pastry strips and apples. Top each with 2 pastry leaves. Brush the egg mixture onto the puff pastry with a pastry brush.|
|Bake for 25 minutes or until the pastries are golden brown. Serve with the remaining caramel sauce drizzled over top.|
See what other bakers made for the link-up! Click the photos below.