When it's time for dessert, and you want to impress but not spend hours in the kitchen preparing, then these rustic Apple Puff Pastry Squares are just what the dessert doctor ordered.
When it comes to elegant desserts that don't take a lot of time or effort to put together, these Puff Pastry Apple Squares take advantage of one of the best products you can purchase in the supermarket... frozen puff pastry sheets.
Another convenience product I used to make this recipe fast and easy comes from the ice cream topping section of the grocery store. With two simple jars of hot fudge and caramel sauce, you can drizzle until your heart's content once the sauces are warmed in the microwave.
Whether you decide to serve these Apple Puff Pastry Squares, with or without your favorite ice cream flavor is up to you. Either way, you choose, you'll be hearing applause from your family and friends, so you'd better be ready to take a bow!
How to make Puff Pastry Apple Squares:
- Start by peeling, coring, and slicing (¼" thickness), 3 pink lady apples (or your favorite variety).
- In a medium bowl, squeeze the juice of ½ lemon over the apple slices to prevent browning, and toss to coat.
- Set aside while preparing the puff pastry and the cream cheese filling.
- Gently roll the puff pastry sheets so the creases from the folds are no longer visible.
- Use a knife or pizza cutter to divide the dough into 4 equal squares. Transfer the puff pastry squares to a parchment-lined baking sheet.
- Set aside while preparing the filling. In a medium bowl, add 1 block (8 ounces) softened cream cheese, pure vanilla extract, ground cinnamon, and ½ cup of marshmallow fluff.
- Blend the filling ingredients together until smooth and creamy.
- Dollop approximately 2-3 tablespoon in the center of each puff pastry square.
- Spread the filling over the pastry, leaving an approximate ½" border on all sides.
- Lay the prepared apple slices on top of the cream cheese filling mixture and sprinkle the top of the apples with granulated sugar.
- Bake the squares in a preheated 375-degree oven for 20-25 minutes, rotating the baking sheets halfway through the baking.
- Remove the baked squares from the oven, and cool completely.
- Once cooled, use a fork to drizzle warmed hot fudge and caramel sauce over the pastry and top with flaked sea salt, if desired.
- Serve plain or with your favorite ice cream.
Printable Recipe Card
Rustic Apple Puff Pastry Squares with a Chocolate Caramel Drizzle
- 2 frozen puff pastry sheets 1 box, thawed
- 3 pink lady apples or your favorite varietal, peeled, cored, and sliced into ¼" thickness
- 1 tablespoon lemon juice (½ a lemon)
- 8 ounces cream cheese softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup marshmallow fluff
- 2 tablespoons granulated sugar
- 1 jar hot fudge sauce
- 1 jar caramel sauce
- flaked sea salt optional
- ice cream optional
- Preheat oven to 375 degrees.
- Prepare the apple slices by tossing them in a bowl with the fresh lemon juice. Set aside.
- Gently roll the puff pastry sheets so the fold lines no longer are visible.
- Use a knife or pizza wheel to cut each sheet into 4 equal size squares.
- Transfer the squares onto parchment lined baking sheets. Set aside.
- In a medium size bowl, blend together the cream cheese, vanilla, cinnamon, and marshmallow fluff until smooth and creamy.
- Dollop approximately 2 tablespoons of the cream cheese mixture into the center or each square and spread the filling evenly making sure to leave a ½ border around each side.
- Place the apple slices in a single layer over the cream cheese mixture on each pastry square.
- Sprinkle the tops of the apples evenly with the granulated sugar.
- Bake the pastry in a preheated oven for 20-25 minutes, making sure to rotate the baking sheets half way through the baking.
- Remove the baked, puffed pastry from the oven and cool completely.
- Once the apple pastry has cooled, microwave the chocolate and caramel sauces (according to the directions on the jars), and drizzle the sauces over the cooled apple slices using a fork.
- Sprinkle the top of each pastry with a light amount of flaked sea salt (if desired).
- Serve plain, or with a scoop of your favorite ice cream.
Apple slicer, corer or a chefs knife and cutting board
Ice cream scoop (optional)
knife or offset spatula
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!