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Quick Apple & Puff Pastry Dessert

Submitted by on December 3, 2009 – 7:18 pm

With the holiday season being a busy time for us all, this dessert is perfect when you need to make something at the last minute! Anyone can make this deliciously easy dessert that will have your friends and families believing you are a professional pastry chef! Serve warm from the oven with vanilla ice cream, just as good as a holiday apple pie without the hours spent in the kitchen!


1 Sheet of thawed Puff Pastry, such as Pepperidge Farms

3 Tart Apples, such as Granny Smiths or Pippins

1 Teaspoons of Cinnamon

2 Tablespoons Sugar

3 Tablespoons Butter

4 Tablespoons of Oregon Growers Apple Butter

1 Tablespoon of lemon juice

1 Egg, beaten with a splash of milk for egg wash

Flour for your work surface


Preheat oven to 400 degrees.

Peel and core apples, slice into roughly ¼ inch slices. Melt butter in a sauté pan over medium high heat, until very hot and it starts to bubble. Add sliced apples and sauté until soft, about 5 minutes. Transfer to a mixing bowl and add lemon juice, sugar and cinnamon. Mix well and set aside to cool.

On a well floured work surface, roll out the thawed sheet of puff pastry into a rectangle about 12 x 14 inches. Cut puff pastry lengthwise down the middle, place one half of the pastry on a prepared baking sheet, lined with parchment or wax paper.

Using a pastry brush, brush a border of egg wash around the dough you’ve placed on the baking sheet. Inside the egg wash border spread a thin layer of Oregon Growers Apple Butter. Arranged cooled apple slices on top the apple butter all the way down the length of the dough. Pour any remaining liquid on top of the apples.

On the other half of the puff pastry, make slits in the center of the dough beginning at the top edge. The slits should be roughly 2 inches long and spaced evenly down the length of the  pastry leaving at least a one inch border around the sides and 2 inches between each slit.

Gently pick up the dough and place on top of the other half and stretch it over the filling, matching up all edges around the perimeter. With a fork, crimp the edges of the dough all the way around the pastry.

Chill for 20 minutes. Right before putting the pastry in the oven, brush with the remaining egg wash over the entire pastry, dust the top with a few pinches of sugar.

Bake for 12 minutes then rotate baking sheet. Bake for another 12 minutes, or until pastry is golden brown.

Serve warm or at room temperature with vanilla ice cream or fresh whipped cream!


Stephanie Halici – Customer Care and resident dessert recipe gruru

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