Cinnamon Apple Ring Pastries
Bringing back my old school 2013 Apple Rings from my Lilyshop days. I made these delicious apple rings two different ways just a couple years into blogging when I had itty bitty babies and it feels surreal to be turning all my recipes into reels now. Oh how I miss the days when we could just post a cute picture to Pinterest!
These cinnamon apple ring pastries are so easy and so delicious. Serve warm with a scoop of cold vanilla ice cream and hot caramel or just eat as is. All you need is puff pastry, green apples, cinnamon, sugar, and butter. If you don’t want to use puff pastry, you can also use store bought pie crust from the freezer section. Remember, if you are using store bought dough, you need to let your dough completely thaw before rolling it out. You will want to roll the dough until it becomes thin and pliable so it doesn’t break when wrapping the apples.
Scroll down for the full recipe and other tips!
INGREDIENTS
1 package of frozen Puff Pastry
2-3 Granny Smith Apples
½ cup sugar
¼ cup cinnamon
2 tablespoons melted butter
Carmel topping
Vanilla Ice Cream (optional)
INSTRUCTIONS
Preheat oven to 400º and thaw puff pastry dough according to instructions. Core your apples with an apple corer or round cookie cutter. Slice into 1/2 inch rings and set aside.
Roll thawed puff pastry out with a rolling pin to stretch the length and thin out the dough a bit. Use a pizza cutter to make thin, long, 1/2 inch strips. Gently pull on the strips to thin them out even more and wrap the apple rings. You will have to pinch together multiple strips as needed.
Mix the cinnamon and sugar together in a small bowl and set aside.
Place apple pastries on a parchment lined baking sheet and brush the wrapped apple rings with melted butter. Generously sprinkle with cinnamon sugar mixture. Bake for about 15-18 minutes on the middle rack or until puff pastry is golden brown. Watch them! Let the pastries cool for 3-5 minutes then drizzle with caramel topping and serve with vanilla ice cream.
TIP: If not using Carmel topping, sprinkle a bit more cinnamon sugar mixture on your pastries or dip the slices into the sugar mixture to ensure they are sweet enough.
