22 Delicious Apple Pastry Recipes for Every Occasion

Whether you’re craving a cozy autumn treat or a show-stopping dessert for your next gathering, apple pastries are the perfect answer. From flaky turnovers to decadent tarts, our roundup of 22 delicious recipes has something for every occasion and skill level. Dive in to discover your new favorite way to bake with apples—each recipe promises to delight your taste buds and impress your guests. Let’s get baking!

Classic Apple Turnovers

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of baking. Classic Apple Turnovers, with their flaky crust and sweet, spiced apple filling, seem like the perfect way to welcome the day.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 tsp salt
• 3/4 cup unsalted butter, chilled and cubed (or margarine for a dairy-free option)
• 1/4 cup ice water (adjust as needed)
• 2 medium apples, peeled and diced (Granny Smith recommended for tartness)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the chilled butter cubes, using your fingers to press them into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep it flaky.
3. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. This rest period ensures easier rolling.
4. While the dough chills, combine the diced apples, sugar, cinnamon, and nutmeg in a bowl. Set aside to let the flavors meld.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll the dough into a 1/8-inch thick rectangle. Cut into 6 equal squares.
7. Spoon the apple mixture onto the center of each square, leaving a border. Fold the dough over the filling to form a triangle, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
8. Brush the turnovers with beaten egg for a golden finish. Bake for 25-30 minutes, or until golden brown and crisp.

Just out of the oven, these turnovers offer a delightful contrast between the crisp, buttery crust and the tender, spiced apples inside. Serve them warm with a dollop of vanilla ice cream for an extra indulgent treat.

Apple Cinnamon Danish

On a quiet morning like this, when the air carries a hint of autumn, there’s something deeply comforting about the idea of baking. The warmth of cinnamon and the sweet tartness of apples coming together in a flaky pastry feels like a gentle embrace.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup unsalted butter, cold and cubed (keep it cold for flakier layers)
• 1/4 cup granulated sugar (adjust to taste)
• 1/2 tsp salt
• 1/2 cup cold water (ice water works best)
• 2 medium apples, peeled and thinly sliced (Granny Smith for tartness or Honeycrisp for sweetness)
• 1 tbsp lemon juice (to prevent browning)
• 1 tsp ground cinnamon
• 1/4 cup brown sugar (for a deeper flavor)
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together 2 cups flour, granulated sugar, and salt.
2. Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/2 cup cold water, stirring until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Turn the dough onto a lightly floured surface and shape into a disk. Wrap in plastic and refrigerate for at least 30 minutes. Tip: Chilling the dough makes it easier to roll out.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. In a medium bowl, toss the apple slices with lemon juice, cinnamon, and brown sugar until evenly coated.
7. On a floured surface, roll the chilled dough into a 12-inch circle. Transfer to the prepared baking sheet.
8. Arrange the apple slices in the center of the dough, leaving a 2-inch border. Fold the edges over the apples, pleating as you go.
9. Brush the dough edges with beaten egg for a golden finish.
10. Bake for 25-30 minutes, or until the pastry is golden and the apples are tender. Tip: Rotate the baking sheet halfway through for even browning.

As it cools, the pastry settles into a perfect balance of crisp and tender, with the apples softening into a spiced, jammy filling. Serve it warm, with a dusting of powdered sugar or a dollop of whipped cream, and watch as it becomes the centerpiece of your morning.

Rustic Apple Galette

Kneading the dough for this rustic apple galette, I’m reminded of autumn afternoons spent in the kitchen, where the simplicity of ingredients transforms into something deeply comforting. This galette, with its flaky crust and tender apples, is a humble celebration of seasonal flavors.

Ingredients

• 1 1/4 cups all-purpose flour (for a tender crust)
• 1/2 teaspoon salt (enhances flavor)
• 1/2 cup unsalted butter, chilled and diced (keeps crust flaky)
• 3-4 tablespoons ice water (just enough to bring dough together)
• 2 large apples, thinly sliced (use a mix of sweet and tart for balance)
• 1/4 cup granulated sugar (adjust to taste)
• 1 teaspoon cinnamon (or a mix of spices for warmth)
• 1 tablespoon lemon juice (prevents browning)
• 1 egg, beaten (for a golden glaze)

Instructions

1. In a large bowl, whisk together flour and salt. Add chilled butter, using your fingers to press it into the flour until the mixture resembles coarse crumbs.
2. Drizzle in ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to keep it tender.
3. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. This rest period ensures a flaky crust.
4. Preheat oven to 375°F (190°C). On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
5. In a bowl, toss apple slices with sugar, cinnamon, and lemon juice. Arrange them in the center of the dough, leaving a 2-inch border.
6. Fold the edges of the dough over the apples, pleating as you go. Brush the crust with beaten egg for a glossy finish.
7. Bake for 35-40 minutes, until the crust is golden and the apples are tender. Tip: Rotate the galette halfway through for even browning.
8. Let cool slightly before serving. The galette is best enjoyed warm, with the apples soft and the crust crisp. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Gently pulling apart a slice reveals layers of flavor—the buttery crust, the sweet and spiced apples, each bite a reminder of the beauty in simplicity. This galette, with its rustic charm, is as much a pleasure to make as it is to share.

Apple Strudel with Phyllo Dough

There’s something undeniably comforting about the aroma of baked apples and cinnamon wafting through the kitchen, especially when it’s encased in the delicate, flaky layers of phyllo dough. This Apple Strudel with Phyllo Dough is a lighter take on the classic, offering a crisp texture and a sweet, spiced filling that feels like a warm hug on a cool evening.

Ingredients

– 4 large apples, peeled and thinly sliced (use a mix of tart and sweet for balance)
– 1/2 cup granulated sugar (adjust to taste)
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice (to prevent browning)
– 8 sheets phyllo dough, thawed (keep covered with a damp towel to prevent drying)
– 1/4 cup unsalted butter, melted (or any neutral oil)
– 1/4 cup breadcrumbs (for added crunch)
– Powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sliced apples with granulated sugar, cinnamon, nutmeg, and lemon juice until evenly coated.
3. Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Repeat the process, layering and buttering each sheet until all 8 are used.
4. Sprinkle breadcrumbs evenly over the top phyllo sheet to absorb excess moisture from the apples.
5. Spread the apple mixture along one long edge of the phyllo stack, leaving a 2-inch border on the sides.
6. Carefully roll the phyllo dough around the apples, tucking in the sides as you go to seal the filling.
7. Transfer the strudel to the prepared baking sheet, seam side down, and brush the top with any remaining butter.
8. Bake for 35-40 minutes, or until the phyllo is golden brown and crisp.
9. Let the strudel cool for 10 minutes before slicing. Dust with powdered sugar if desired.
The result is a strudel with layers that shatter at the touch, revealing a soft, fragrant apple filling. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Caramel Apple Hand Pies

Golden leaves rustle outside as I ponder the simple joys of autumn baking. There’s something deeply comforting about wrapping the tartness of apples and the sweetness of caramel in a flaky pastry, creating little parcels of joy that fit right in your hand.

Ingredients

• 2 cups all-purpose flour (for a tender crust)
• 1/2 tsp salt (enhances flavor)
• 1/2 cup unsalted butter, chilled and cubed (keeps crust flaky)
• 4-6 tbsp ice water (just enough to bring dough together)
• 2 medium apples, peeled and diced (Granny Smith for tartness)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 tsp cinnamon (for warmth)
• 1/4 cup caramel sauce (homemade or store-bought)
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together flour and salt. Add chilled butter cubes, using your fingers to press them into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to keep it tender.
3. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes. This rest period helps relax the gluten.
4. While the dough chills, combine diced apples, sugar, and cinnamon in a bowl. Let sit for 10 minutes to macerate, drawing out the juices.
5. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Roll out one dough disc on a floured surface to 1/8-inch thickness. Cut into 4-inch circles. Repeat with the second disc.
7. Spoon a small amount of apple mixture and a drizzle of caramel onto the center of each circle. Fold over to create a half-moon shape, crimping edges with a fork to seal.
8. Brush each pie with beaten egg for a golden finish. Cut small slits on top for steam to escape.
9. Bake for 20-25 minutes, or until the crust is golden and the filling is bubbly. Tip: Rotate the baking sheet halfway through for even browning.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re delicious warm but the caramel will be very hot.

Just out of the oven, these hand pies offer a delightful contrast between the crisp, buttery crust and the soft, spiced apple filling, with pockets of molten caramel that surprise with every bite. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Apple Cream Cheese Pastry Braid

Amidst the quiet of the morning, the thought of baking something sweet and comforting lingers in the air, much like the gentle aroma of apples and cinnamon that will soon fill the kitchen. This recipe, a tender pastry braid filled with creamy cheese and spiced apples, is a labor of love that rewards patience with every flaky, golden bite.

Ingredients

• 1 sheet puff pastry, thawed (keep cold until use for best results)
• 4 oz cream cheese, softened (for easier mixing)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1 large apple, peeled and diced (Granny Smith for tartness or Honeycrisp for sweetness)
• 1/2 tsp ground cinnamon (or more for a stronger spice note)
• 1 egg, beaten (for egg wash, ensures a golden finish)
• 1 tbsp water (to thin egg wash if needed)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth.
3. Roll out the puff pastry on a lightly floured surface to a 10×14 inch rectangle, then transfer to the prepared baking sheet.
4. Spread the cream cheese mixture down the center third of the pastry, leaving a 1-inch border at the top and bottom.
5. Toss the diced apple with cinnamon and scatter over the cream cheese layer.
6. Cut diagonal strips along both sides of the pastry, about 1 inch apart, then fold them over the filling, alternating sides to create a braid.
7. Whisk together the egg and water, then brush over the pastry braid for a glossy finish.
8. Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
9. Let cool on the baking sheet for 5 minutes before slicing to allow the filling to set.

Lightly dust with powdered sugar before serving to enhance its rustic charm, or drizzle with caramel for an extra indulgent touch. The contrast of the crisp pastry against the soft, spiced apple filling makes each bite a delightful experience, perfect for sharing over coffee or as a sweet end to a meal.

Spiced Apple Palmiers

Wandering through the kitchen on a quiet morning, the idea of transforming simple ingredients into something unexpectedly delightful feels like a small, personal rebellion against the ordinary. Spiced apple palmiers, with their flaky layers and warm, cinnamon-kissed apple filling, offer just that—a moment of sweetness woven into the fabric of the day.

Ingredients

• 1 sheet puff pastry, thawed (keep cold until ready to use for best results)
• 1 cup apple butter (homemade or store-bought, for a deeper flavor)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tsp ground cinnamon (or a mix of spices like nutmeg and allspice for complexity)
• 1 tbsp unsalted butter, melted (for brushing, adds a golden finish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
2. On a lightly floured surface, roll out the puff pastry into a 10×12 inch rectangle for even thickness.
3. Spread the apple butter evenly over the pastry, leaving a 1/2-inch border around the edges to avoid spillage.
4. Sprinkle the sugar and cinnamon over the apple butter, ensuring an even distribution for consistent flavor in every bite.
5. Starting from one long side, tightly roll the pastry halfway towards the center, then repeat from the opposite side to meet in the middle.
6. Using a sharp knife, slice the rolled pastry into 1/2-inch pieces and place them cut-side up on the prepared baking sheet, spacing them 2 inches apart.
7. Brush the tops of the palmiers with melted butter for a glossy, golden finish once baked.
8. Bake for 15-20 minutes, or until the palmiers are puffed and golden brown, rotating the sheet halfway through for even baking.

Somehow, the palmiers emerge from the oven more than the sum of their parts—crisp yet tender, with layers that shatter delicately to reveal the soft, spiced apple within. Serve them warm, perhaps with a dollop of whipped cream or a drizzle of caramel, to turn a simple treat into a small celebration.

Apple Pie Croissants

Under the soft glow of the kitchen light, the fusion of classic American apple pie with the delicate layers of a French croissant feels like a whispered secret between cultures, inviting you to savor each bite with intention and warmth.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before using)
• 1/2 cup unsalted butter, cold and cubed (keeps the dough flaky)
• 1/4 cup granulated sugar (adjust to taste)
• 1/2 tsp salt (enhances the flavors)
• 1/4 cup cold water (just enough to bring the dough together)
• 2 medium apples, peeled and diced (Granny Smith for tartness or Honeycrisp for sweetness)
• 1 tsp ground cinnamon (or more for a spicier kick)
• 1 tbsp lemon juice (prevents apples from browning)
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes to relax the gluten.
3. While the dough chills, toss the diced apples with cinnamon and lemon juice in a bowl. Set aside to let the flavors meld.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll the chilled dough into a rectangle about 1/8 inch thick. Cut into smaller rectangles, each about 4×6 inches.
6. Spoon a small amount of the apple mixture onto one half of each rectangle, leaving a border around the edges. Fold the other half over the apples and crimp the edges with a fork to seal.
7. Brush the tops with beaten egg for a golden finish. Bake for 20-25 minutes, or until the croissants are puffed and golden brown.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm, with a dusting of powdered sugar or a scoop of vanilla ice cream for an indulgent twist.

The apple pie croissants emerge from the oven with a buttery, flaky exterior that gives way to a tender, spiced apple filling. Perfect for a quiet morning or as a sweet ending to a meal, they carry the essence of home in every layered bite.

Apple and Almond Puff Pastry Tart

Sometimes, the simplest ingredients come together to create something unexpectedly delightful, much like the quiet moments that catch us by surprise. This apple and almond puff pastry tart is a testament to that, blending the crispness of apples with the richness of almonds atop a buttery, flaky base.

Ingredients

• 1 sheet puff pastry, thawed (keep cold until use for best results)
• 2 medium apples, thinly sliced (use a mandoline for even slices)
• 1/2 cup almond flour (for a nutty depth)
• 1/4 cup granulated sugar (adjust based on apple sweetness)
• 1 egg, beaten (for a golden glaze)
• 1 tbsp unsalted butter, melted (adds richness)
• 1/2 tsp cinnamon (or more for a spicier note)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on the prepared baking sheet, trimming edges if desired for a neat appearance.
3. Sprinkle almond flour evenly over the pastry, leaving a 1-inch border for the crust.
4. Arrange the apple slices in overlapping rows on top of the almond flour.
5. Mix sugar and cinnamon, then sprinkle over the apples.
6. Fold the edges of the pastry over the apples, creating a rustic border.
7. Brush the pastry edges with beaten egg for a shiny finish.
8. Drizzle melted butter over the apples for added flavor.
9. Bake for 25-30 minutes, until the pastry is golden and puffed.
10. Let cool for 10 minutes before slicing to allow the juices to set.

Perfectly balanced between sweet and nutty, this tart offers a delightful crunch with every bite. Serve it warm with a scoop of vanilla ice cream for a contrast in temperatures, or enjoy it as is, letting the flavors speak for themselves.

Apple Cinnamon Roll Pastries

Remembering the warmth of autumn mornings, these apple cinnamon roll pastries bring a cozy sweetness to any day. They’re a tender embrace of spiced apples wrapped in fluffy dough, perfect for savoring slowly with a cup of tea.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar (plus extra for sprinkling)
• 1 tsp salt
• 1 packet instant yeast (about 2 1/4 tsp)
• 1/2 cup whole milk, warmed to 110°F (test with a thermometer)
• 1/4 cup unsalted butter, melted (cool slightly)
• 1 large egg (room temperature)
• 2 medium apples, peeled and finely diced (Granny Smith recommended)
• 1 tbsp ground cinnamon (adjust to taste)
• 1/4 cup brown sugar (packed)
• 1 tbsp lemon juice (to prevent browning)

Instructions

1. In a large bowl, whisk together flour, granulated sugar, salt, and yeast.
2. Add warmed milk, melted butter, and egg to the dry ingredients. Stir until a dough forms.
3. Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
5. While dough rises, mix diced apples, cinnamon, brown sugar, and lemon juice in a bowl. Set aside.
6. Roll out dough on a floured surface into a 12×16 inch rectangle.
7. Spread apple mixture evenly over the dough, leaving a 1-inch border.
8. Roll dough tightly from the long side, pinch seam to seal, and cut into 12 equal pieces.
9. Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
10. Preheat oven to 375°F. Bake rolls for 25 minutes or until golden brown.
11. Let cool slightly before serving. Optional: drizzle with icing made from powdered sugar and milk.

Unwrap the layers of these pastries to find a soft, pillowy interior with pockets of caramelized apples. The cinnamon’s warmth is balanced by the tartness of the apples, making each bite a delightful contrast. Serve them warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.

Apple Fritter Pastry

Moments like these, when the kitchen is quiet and the morning light filters through the window, are perfect for creating something sweet and comforting. Today, let’s embrace the simplicity and joy of making Apple Fritter Pastry, a dish that feels like a warm hug on a cool morning.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before using)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt blends best)
• 1 cup milk (whole milk adds richness)
• 1 large egg (room temperature for even mixing)
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 2 medium apples, peeled and diced (Granny Smith for tartness or Honeycrisp for sweetness)
• 1 tsp ground cinnamon (add more for a spicier kick)
• Vegetable oil for frying (enough to fill a deep pan 2 inches)
• 1/2 cup powdered sugar for dusting (sift to avoid lumps)

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
2. In another bowl, beat the milk, egg, and melted butter together until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the pastry light.
4. Gently fold in the diced apples and cinnamon into the batter until evenly distributed.
5. Heat the vegetable oil in a deep pan over medium heat until it reaches 350°F. Use a thermometer for accuracy.
6. Carefully drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
7. Fry each fritter for about 2-3 minutes per side, or until golden brown and crispy. Adjust the heat as needed to maintain temperature.
8. Remove the fritters with a slotted spoon and drain on paper towels to remove excess oil.
9. While still warm, dust the fritters generously with powdered sugar for a sweet finish.

You’ll find these Apple Fritter Pastries delightfully crisp on the outside, with tender, apple-filled centers that burst with flavor. Serve them stacked high on a plate, perhaps with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Apple and Pear Pastry Pockets

Mornings like these, when the light filters through the kitchen window just so, call for something sweet yet simple to bake. Apple and pear pastry pockets, with their flaky crust and tender fruit filling, are just the thing to ease into the day.

Ingredients

• 2 cups all-purpose flour (for a lighter touch, sift before using)
• 1/2 cup unsalted butter, chilled and cubed (keeps the dough flaky)
• 1/4 cup cold water (add gradually to avoid overmixing)
• 2 medium apples, peeled and diced (Fuji or Honeycrisp for sweetness)
• 2 medium pears, peeled and diced (Bartlett or Anjou hold shape well)
• 1/4 cup granulated sugar (adjust based on fruit sweetness)
• 1 tsp ground cinnamon (or a mix of spices for warmth)
• 1 egg, beaten (for a golden glaze)

Instructions

1. In a large bowl, combine flour and butter. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add cold water, stirring until the dough just comes together. Wrap in plastic and chill for 30 minutes.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. In another bowl, toss apples, pears, sugar, and cinnamon until evenly coated.
5. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 6-inch squares.
6. Place a spoonful of the fruit mixture in the center of each square. Fold the dough over the filling to form a triangle, pressing edges to seal.
7. Transfer pockets to the prepared baking sheet. Brush tops with beaten egg.
8. Bake for 25-30 minutes, or until golden brown and crisp.

Unwrapping one of these pockets reveals a steam-kissed interior where the apples and pears have softened into a jam-like consistency, contrasting beautifully with the crisp pastry. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Maple Glazed Apple Pastries

How the morning light filters through the kitchen window, casting a warm glow on the counter where these maple glazed apple pastries come to life, is a moment of quiet joy. The sweet aroma of apples and maple syrup weaving through the air promises a treat that’s as comforting to make as it is to savor.

Ingredients

• 2 cups all-purpose flour (for a lighter pastry, sift before using)
• 1/2 cup unsalted butter, chilled and cubed (keeps the pastry flaky)
• 1/4 cup cold water (just enough to bring the dough together)
• 2 medium apples, peeled and thinly sliced (Granny Smith for tartness or Honeycrisp for sweetness)
• 1/4 cup maple syrup (pure for the best flavor)
• 1 tbsp lemon juice (to prevent apple slices from browning)
• 1 egg, beaten (for egg wash, gives a golden finish)

Instructions

1. In a large bowl, combine the flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
3. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. This rest period helps the gluten relax, making the pastry easier to roll.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Cut into rectangles or circles, depending on your preference.
6. Toss the apple slices with lemon juice and maple syrup. Arrange them on one half of each pastry piece, leaving a small border around the edges.
7. Fold the other half of the pastry over the apples, sealing the edges with a fork. Brush the tops with beaten egg for a shiny finish.
8. Bake for 20-25 minutes, or until the pastries are golden brown and the apples are tender.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re delicious warm, but the glaze sets better as they cool.

Crumbly, buttery pastry gives way to soft, maple-kissed apples in every bite. Serve these pastries with a dollop of whipped cream or a drizzle of extra maple syrup for an extra indulgent breakfast or dessert.

Apple Cranberry Pastry Squares

Yesterday, as the first light of dawn crept through my kitchen window, I found myself lost in the quiet joy of baking, a moment that inspired these Apple Cranberry Pastry Squares. The combination of tart cranberries and sweet apples wrapped in a flaky pastry seemed like the perfect way to greet the day.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before using)
• 1/2 cup unsalted butter, chilled and cubed (keeps the pastry flaky)
• 1/4 cup granulated sugar (adjust to taste)
• 1/2 tsp salt (enhances the flavors)
• 1/4 cup ice water (just enough to bring the dough together)
• 2 medium apples, peeled and thinly sliced (Granny Smith for tartness or Honeycrisp for sweetness)
• 1/2 cup dried cranberries (soak in warm water for 10 minutes to plump up)
• 1 tbsp lemon juice (prevents apples from browning)
• 1 tsp cinnamon (or more for a spicier kick)
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt. Add the chilled butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
3. Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes. This rest period ensures a flaky crust.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. In a separate bowl, toss the apple slices with lemon juice, cinnamon, and plumped cranberries. Set aside.
6. Roll out one dough disc on a floured surface to fit your baking sheet. Transfer the dough to the prepared sheet.
7. Spread the apple-cranberry mixture evenly over the dough, leaving a small border around the edges.
8. Roll out the second dough disc and place it over the filling. Seal the edges by crimping with a fork or your fingers.
9. Brush the top with beaten egg for a golden finish. Make a few small slits on top to allow steam to escape.
10. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly. Tip: Rotate the baking sheet halfway through for even browning.

The pastry emerges from the oven with a golden, flaky crust that gives way to a tender, spiced filling. These squares are delightful warm, with a scoop of vanilla ice cream melting over the top, or at room temperature, paired with a cup of tea for a quiet afternoon treat.

Apple and Walnut Pastry Rolls

Dappled sunlight filters through the kitchen window as I ponder the simple joys of baking, the kind that fills the home with warmth and the air with the sweet, comforting aroma of apples and cinnamon. Today, I’m sharing a recipe that feels like a hug in pastry form, perfect for those quiet mornings or as a sweet ending to a meal.

Ingredients

• 2 cups all-purpose flour (sifted for lighter pastry)
• 1/2 cup unsalted butter, chilled and diced (keeps the pastry flaky)
• 1/4 cup cold water (just enough to bring the dough together)
• 2 medium apples, peeled and finely diced (Granny Smith for tartness or Honeycrisp for sweetness)
• 1/2 cup walnuts, chopped (toast lightly for deeper flavor)
• 1/4 cup brown sugar (packed for richness)
• 1 tsp ground cinnamon (or more, for spice lovers)
• 1 egg, beaten (for a golden glaze)

Instructions

1. In a large bowl, combine the flour and diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add cold water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
3. Wrap the dough in plastic and chill in the refrigerator for 30 minutes. This relaxes the gluten, making the pastry easier to roll.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll the dough into a rectangle about 1/8 inch thick. Tip: Rotate the dough occasionally to prevent sticking.
6. In a bowl, mix the diced apples, walnuts, brown sugar, and cinnamon. Spread this filling evenly over the dough.
7. Starting from one long side, roll the dough tightly into a log. Cut into 1-inch slices and place them on the prepared baking sheet.
8. Brush the tops with beaten egg for a shiny finish. Bake for 25-30 minutes, or until golden brown and crisp.

Rolling out these pastry rolls reveals layers of tender dough, sweet apples, and crunchy walnuts, a texture symphony in every bite. Serve them warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent touch.

Apple Streusel Pastry Cups

Sometimes, the simplest pleasures come in small packages, like these Apple Streusel Pastry Cups, a delightful treat that combines the warmth of baked apples with the crunch of streusel topping, all nestled in a tender pastry cup.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before measuring)
• 1/2 cup unsalted butter, chilled and diced (keeps the pastry flaky)
• 2 tbsp granulated sugar (adjust to taste)
• 1/4 tsp salt (enhances the flavors)
• 2 medium apples, peeled and finely diced (use a mix of sweet and tart for balance)
• 1/4 cup brown sugar (for a deeper flavor)
• 1/2 tsp cinnamon (or more, for spice lovers)
• 1/4 cup rolled oats (adds texture to the streusel)
• 1 tbsp lemon juice (keeps the apples from browning)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine flour, granulated sugar, and salt. Add the chilled butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Press the mixture into the bottoms and up the sides of a 12-cup muffin tin to form the pastry cups. Chill in the refrigerator for 15 minutes to prevent shrinking during baking.
4. In another bowl, toss the diced apples with lemon juice, brown sugar, and cinnamon until evenly coated. Let sit for 5 minutes to meld the flavors.
5. Divide the apple mixture evenly among the chilled pastry cups. Sprinkle the tops with rolled oats for the streusel topping.
6. Bake for 25-30 minutes, or until the pastry edges are golden and the apple filling is bubbly.
7. Allow to cool in the tin for 10 minutes before transferring to a wire rack. This helps the pastry set and makes removal easier.

You’ll love the contrast between the crisp streusel and the soft, spiced apples, all encased in a buttery pastry. Serve these cups warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Apple and Blueberry Pastry Tart

Calmly, as the morning light filters through the kitchen window, there’s something deeply comforting about the process of creating an Apple and Blueberry Pastry Tart. It’s a dish that marries the tartness of apples with the sweetness of blueberries, wrapped in a flaky pastry that whispers of home and warmth.

Ingredients

• 1 1/2 cups all-purpose flour (for a lighter crust, substitute half with pastry flour)
• 1/2 cup unsalted butter, chilled and diced (keep cold until use)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1/4 tsp salt (enhances the flavors)
• 3-4 tbsp ice water (just enough to bring the dough together)
• 2 medium apples, peeled and thinly sliced (Granny Smith for tartness or Honeycrisp for sweetness)
• 1 cup fresh blueberries (frozen can be used if thawed and patted dry)
• 1 tbsp lemon juice (to prevent apple browning)
• 1 tsp cinnamon (for a warm spice note)
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling, adds crunch)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt. Add the chilled butter pieces and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
3. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. This rest period ensures a flaky crust.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to the prepared baking sheet.
6. In a bowl, toss the apple slices with lemon juice and cinnamon. Arrange the apples over the dough, leaving a 2-inch border. Scatter blueberries over the apples.
7. Fold the edges of the dough over the fruit, pleating as you go. Brush the crust with beaten egg and sprinkle with coarse sugar.
8. Bake for 35-40 minutes, or until the crust is golden and the fruit is bubbling. Tip: Place a baking sheet on the rack below to catch any drips.
9. Allow the tart to cool for 10 minutes before slicing. Tip: Letting it rest makes slicing cleaner.

Delightfully, the tart emerges with a golden crust that shatters at the touch, revealing a filling that’s both juicy and fragrant. Serve it warm with a dollop of vanilla ice cream or a drizzle of caramel for an extra touch of indulgence.

Apple Honey Pastry Twists

Whispering the morning into existence, the kitchen fills with the scent of cinnamon and sweet apples, a quiet promise of the delights to come. These apple honey pastry twists are a tender embrace of flavors, perfect for those moments when you crave something sweet yet comforting.

Ingredients

• 1 sheet puff pastry, thawed (keep cold until use for best results)
• 1 medium apple, finely diced (Granny Smith for tartness or Honeycrisp for sweetness)
• 2 tbsp honey (warmed slightly for easier drizzling)
• 1 tsp cinnamon (adjust to taste)
• 1 tbsp unsalted butter, melted (or any neutral oil)
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 10×12 inch rectangle.
3. Brush the melted butter evenly over the entire surface of the pastry.
4. Sprinkle the diced apples evenly over one half of the pastry, leaving a small border around the edges.
5. Drizzle the honey over the apples, then sprinkle with cinnamon.
6. Fold the other half of the pastry over the apple mixture, pressing the edges lightly to seal.
7. Cut the folded pastry into 1-inch strips, then twist each strip 2-3 times and place on the prepared baking sheet.
8. Bake for 20-25 minutes, or until the twists are golden brown and puffed.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

As you bite into these twists, the flaky layers give way to the soft, spiced apples, with the honey adding a gentle sweetness. Serve them warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Apple and Cream Cheese Pastry Bites

How quietly the morning unfolds, with the kitchen bathed in soft light, inviting us to create something sweet and comforting. These apple and cream cheese pastry bites are a tender nod to the simplicity of home baking, where every ingredient plays its part in harmony.

Ingredients

• 1 sheet puff pastry, thawed (keep cold until use for best results)
• 4 oz cream cheese, softened (microwave for 10 seconds if too firm)
• 2 tbsp granulated sugar (plus extra for sprinkling)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 medium apple, finely diced (Granny Smith for a tart contrast)
• 1 egg, beaten (for egg wash, ensures a golden finish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 12-inch square, then cut into 9 equal squares.
3. In a small bowl, mix the cream cheese, sugar, and vanilla until smooth. Tip: A fork works well for this.
4. Place a teaspoon of the cream cheese mixture in the center of each pastry square, then top with a few pieces of diced apple.
5. Fold the corners of each pastry square towards the center, pressing lightly to seal. Tip: A dab of water on the corners helps them stick.
6. Brush the tops of the pastries with the beaten egg and sprinkle lightly with sugar.
7. Bake for 15-18 minutes, or until the pastries are puffed and golden brown. Tip: Rotate the tray halfway for even baking.
8. Let cool on the baking sheet for 5 minutes before serving.

Flaky layers give way to a creamy, subtly sweet filling, with the apple adding a fresh crunch. Serve these warm, perhaps with a drizzle of caramel or a dusting of powdered sugar, to turn a simple bite into a moment of indulgence.

Apple and Cinnamon Pastry Swirls

Sometimes, the simplest combinations bring the most comfort, like the warm embrace of apple and cinnamon wrapped in a flaky pastry. These swirls are a testament to the beauty of baking, where a few ingredients transform into something magical.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before using)
• 1/2 cup unsalted butter, cold and cubed (keeps the pastry flaky)
• 1/4 cup granulated sugar (adjust to taste)
• 1/2 tsp salt (enhances the flavors)
• 1/2 cup cold water (just enough to bring the dough together)
• 2 medium apples, peeled and finely diced (Granny Smith works well for balance)
• 1 tbsp cinnamon (for that warm, spicy note)
• 1 tbsp lemon juice (prevents apples from browning)
• 1 egg, beaten (for a golden glaze)

Instructions

1. In a large bowl, mix flour, sugar, and salt. Add cold butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
2. Gradually add cold water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
3. Wrap the dough in plastic and chill in the refrigerator for 30 minutes. This step ensures the butter firms up, making the pastry flakier.
4. While the dough chills, mix diced apples, cinnamon, and lemon juice in a bowl. Set aside.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a floured surface, roll the chilled dough into a rectangle about 1/4 inch thick. Spread the apple mixture evenly over the dough.
7. Starting from the long side, roll the dough tightly into a log. Cut into 1-inch slices and place them on the prepared baking sheet.
8. Brush the tops with beaten egg for a shiny finish. Bake for 25-30 minutes, or until golden brown and puffed.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re best enjoyed warm, when the layers are at their flakiest.

Layers of tender pastry give way to a sweet, spiced apple filling, creating a delightful contrast in every bite. Serve these swirls with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Apple and Raisin Pastry Pinwheels

Baking on a quiet morning feels like a gentle whisper to the soul, especially when the recipe is as comforting as these apple and raisin pastry pinwheels. They’re a delightful twist on classic flavors, perfect for savoring with a cup of tea or sharing with loved ones.

Ingredients

• 1 sheet puff pastry, thawed (keep cold until use for best results)
• 1 cup finely chopped apples (Granny Smith for tartness or Honeycrisp for sweetness)
• 1/2 cup raisins (soak in warm water for 10 minutes if too dry)
• 1/4 cup brown sugar (packed for richness)
• 1 tsp ground cinnamon (or adjust to your spice preference)
• 1 tbsp butter, melted (for brushing, adds a golden finish)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
2. Roll out the puff pastry on a lightly floured surface to a 12-inch square, ensuring it’s even for uniform pinwheels.
3. In a bowl, mix the chopped apples, raisins, brown sugar, and cinnamon until well combined, creating a fragrant filling.
4. Spread the apple mixture evenly over the puff pastry, leaving a 1-inch border around the edges to allow for rolling.
5. Starting from one side, tightly roll the pastry into a log, using the border to seal the edge with a bit of water if needed.
6. Cut the log into 1-inch slices with a sharp knife, yielding about 12 pinwheels, and place them on the prepared baking sheet.
7. Brush the tops of the pinwheels with melted butter for a glossy, golden finish once baked.
8. Bake for 20-25 minutes, or until the pinwheels are puffed and golden brown, rotating the sheet halfway for even baking.

Now, these pinwheels emerge from the oven with a flaky crust that shatters at the touch, revealing a sweet, spiced center. Serve them warm, perhaps with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Apple and Pecan Pastry Slices

Under the soft glow of the morning light, there’s something deeply comforting about the idea of apple and pecan pastry slices. The combination of sweet, tender apples and crunchy pecans wrapped in flaky pastry speaks to the heart of home baking, offering a moment of warmth in the everyday.

Ingredients

• 1 sheet puff pastry, thawed (keep cold until use for best results)
• 2 medium apples, peeled and thinly sliced (Granny Smith for tartness or Honeycrisp for sweetness)
• 1/2 cup pecans, roughly chopped (toast lightly for enhanced flavor)
• 1/4 cup brown sugar (packed, for a deeper sweetness)
• 1 tsp cinnamon (adjust to taste)
• 1 tbsp butter, melted (for brushing)
• 1 egg, beaten (for egg wash, optional but adds shine)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 10×12 inch rectangle, then transfer to the prepared baking sheet.
3. In a bowl, mix the sliced apples, pecans, brown sugar, and cinnamon until evenly coated.
4. Spread the apple mixture evenly over one half of the pastry, leaving a 1-inch border around the edges.
5. Fold the other half of the pastry over the filling and press the edges together with a fork to seal. Tip: Chill the pastry for 10 minutes before baking for flakier layers.
6. Brush the top with melted butter and, if using, beaten egg for a golden finish.
7. Cut 3-4 small slits on top to allow steam to escape.
8. Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Tip: Rotate the baking sheet halfway through for even browning.
9. Let cool for 5 minutes before slicing. Tip: Serve warm with a scoop of vanilla ice cream for an extra treat.

Buttery and crisp, these pastry slices offer a delightful contrast between the soft, spiced apples and the crunchy pecans. Enjoy them as a cozy breakfast treat or a simple dessert, perhaps with a drizzle of caramel for those days calling for a little extra sweetness.

Conclusion

Zesty, sweet, and utterly delightful, these 22 apple pastry recipes are your ticket to baking bliss! Whether you’re cozying up with a classic apple pie or experimenting with a new twist, there’s something here for every baker to love. We’d adore hearing which recipes stole your heart—drop us a comment below. And if you found this roundup as tempting as we did, don’t forget to share the love on Pinterest!