Ingredients
3 medium Honeycrisp apples, peeled, cored, and diced
100 g caramel sauce (homemade or store-bought)
1 sheet puff pastry, chilled
50 g brown sugar
1 teaspoon cinnamon
1 tablespoon unsalted butter, melted
1 pinch sea salt
1 teaspoon vanilla extract
Optional toppings: chopped pecans, extra caramel drizzle, vanilla ice cream
Instructions
Preheat oven to 375°F (190°C) and grease six muffin cups or ramekins with butter.
Melt caramel in a small saucepan over low heat until smooth and glossy.
In a bowl, toss diced apples with brown sugar, cinnamon, vanilla, and a pinch of salt.
Cut puff pastry into circles large enough to line each muffin cup.
Press pastry into cups, leaving slight overhangs on edges.
Spoon apple mixture into each cup, filling halfway.
Drizzle warm caramel over the apples, then fold pastry edges gently over the filling.
Brush pastry tops with melted butter for a golden finish.
Bake for 12–15 minutes or until pastry turns golden and caramel bubbles through.
Cool for 2 minutes before serving warm with extra caramel or ice cream.
Notes
Use firm apples like Honeycrisp, Fuji, or Granny Smith for the best texture.
Keep puff pastry cold until baking for maximum flakiness.
Add crushed pecans or walnuts for crunch, or sprinkle flaky salt for contrast.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Melty Desserts
- Method: Baking
- Cuisine: Fusion