These apple puff pastry parcels use just puff pastry, apples and sugar. Two sheets are cut into twelve rectangles to make six filled pastries. Cool the cooked apple filling before assembly so the pastry stays easier to handle.
Recipe Details
- Oven: 425°F (220°C)
- Apple simmer: about 4 minutes, until slightly softened
- Bake: 12–15 minutes, until golden and puffed
- Yield: 6 pastries
Ingredients
- 2 sheets puff pastry, thawed but cool
- 2 medium apples, peeled, cored and quartered
- ⅓ cup baker’s sugar, plus extra for dusting
- Water, for simmering apples and moistening pastry edges
How to Make Apple Puff Pastry Parcels
Cook and cool the apples
Heat the oven to 425°F (220°C) and line a tray with parchment. Simmer the apple quarters in enough water to cover for about 4 minutes, until slightly softened. Drain well, stir in the sugar and cool. Cut large quarters into smaller pieces as needed for distributing the filling.
Cut twelve pastry rectangles
Cut each pastry sheet in half and each half into three rectangles, making 6 rectangles per sheet and 12 total. Use 6 as bases and 6 as lids. Cut small vents into the lids.
Fill and seal six parcels
Divide the cooled apple filling among the bases, leaving clear edges. Moisten the edges lightly with water, add the lids and press firmly to seal. Sprinkle with extra sugar and transfer to the lined tray.
Bake until golden
Bake for 12–15 minutes, until golden and puffed with cooked pastry at the bases. Cool slightly before serving.
Tips and Common Mistakes
- Drain the apples well to prevent soggy bottoms.
- Keep the pastry cool and avoid placing hot filling on it.
- Leave the filling away from the sealing edges.
- Check the bases as well as the tops for doneness.
Storage and Make-Ahead Tips
Keep cooled leftovers covered in the refrigerator for up to 2 days, as specified in the source. Rewarm in the oven to help restore crispness.
Frequently Asked Questions
How many pastry pieces are needed?
Twelve rectangles: six bases and six lids, making six finished pastries.
Do the apples go in raw?
No. This method briefly simmers and drains them before adding sugar and cooling.