Caramel Apple Puff Pastry Pinwheels
Today I’m really excited to share with you my very first experience using puff pastry. I’ve always been intrigued by the thought of using it but never really got around to trying it until now. So I thought I’d use my very first experience as a tutorial so you could all cook along with me.
For starters, I chose a recipe on Pepperidge Farm’s Puff Pastry website. This is a very slightly tweaked version of their Apple Pecan Pastries recipe.
Let me tell you, I was really surprised at how easy it was to make this delicious coffee treat using puff pastry. I had always thought it would be fragile to work with but found it to be really sturdy and hold up much better than any other dough traditional dough. I’ll definitely be making these and many more puff pastry recipes in the future and plan on bringing you more of them as I do. I made these in a fraction of the time it takes to make homemade muffins so I’m going to be making them for my apple loving in laws when they come to visit this next weekend. They were just the right amount of sweet (but not too sweet) and the puff pastry is wonderfully flaky and light after its been baked.
For this recipe you’ll need: 1 puff pastry sheet (a package contains two), brown sugar, chopped pecans, flour, margarine, cinnamon, and a few apples.
The recipe called for granny smith but I just used whatever I had on hand.
Puff Pastry is purchased frozen. Take out one sheet and set it on the counter at room temperature to thaw for 40 minutes before starting this. I put the other sheet in a zipper bag and stuck it back in my freezer for my next puff pastry play date 
.
Combine your brown sugar and flour in a bowl.
The recipe called for “brown sugar” so that leaves it up to you whether you use light or dark.
Course y’all know I’m gonna use dark so it will be all the more richer in flavor. ~grins~
Once you have that stirred up, add in your cinnamon.
Cut in your margarine like so…
It’ll look like this when you’re done.
Peel and chop your apples and add them in along with your chopped pecans.
It’ll look like this.
If you don’t get out an apple bit to sample I just might disown ya!
Unfold your pastry sheet onto a floured surface.
I always use a piece of waxed paper as my floured surface because I can just fold it up and toss it for quick cleanup.
Roll out your pastry sheet to approximately 15×10 inches.
I added in the “approximately” part because I’m too lazy to get a ruler here and don’t think you should have to, either.
This is good enough. Puff Pastry likes us and doesn’t want us to go to any trouble on its account.
The recipe said to brush water onto your pastry sheet but if you just wet your clean hand and give it a good rub down that works too.
~grins~
Pile all of that yummy filling on top of the puff pastry sheet, but don’t go all the way to the edges so we can use that to seal it closed with.
Roll it up like a cinnamon roll.
Now this is where I thought I’d have trouble. I figured all of those diced apples would poke a hole in this for sure but I was amazed at how sturdy this was! I had imagined it to be something like crescent roll dough (the kind you use in a can) but this is a lot sturdier than that.
Who knew puff pastry would be such a workhorse?
Here it is all rolled up!
The original recipe said to cut it into twelve pieces but since we weren’t too particular on the measuring thing I figured I’d eyeball this too.
I cut my roll about every inch.
Spray a baking sheet with cooking spray. I lined mine with aluminum foil because I thought that once all of those pinwheels started baking the brown sugar would melt and ooze and it would make a huge mess.
I was wrong again.
The brown sugar and flour created the perfect ratio and as they cooked, nothing oozed and there was no sticky mess at all.
Honestly, these little suckers are wonders from start to finish.
Place them all on a baking sheet about two inches apart.
Bake at 375 for 15 minutes.
Remove to wire rack to cool. Even as soon as they came out of the oven they were pretty sturdy and easy to move. I had kinda thought they would fall apart but again, puff pastry proved me wrong.
Why does this stuff have such a reputation for being intimidating? At this point, I think there has been a conspiracy to keep us from knowing the wonders and ease that is puff pastry. This is my new favorite ingredient!
Now the original recipe said to sprinkle confectioner’s sugar over the tops once they are done but I had just bought some caramels so I had an idea…
I unwrapped about one caramel for each pinwheel and melted them in the microwave.
To do this I heated them for thirty seconds at a time and stirred until they were melted completely.
Then I drizzled them over the pinwheels with a spoon.
and I heard my pinwheels sigh in contentment as I did so.
This was just what they wanted.
I think puff pastry is happy it found me, too. ~grins~
I served these little beauties with coffee and we enjoyed them immensely. I will be making these again.
They were delicious, impressive, unique, and half the work of homemade muffins.
Puff Pastry is incredibly easy to work with. I hate that I’ve missed out on it all this time!
Ingredients
- 1 sheet Puff Pastry (1/2 of a package)
- 1 Cup packed Dark Brown Sugar
- 1/2 Cup All Purpose Flour
- 1 teaspoon ground cinnamon
- 2 cups peeled, diced apples
- 1 Cup chopped pecans
- 2 Tablespoon Margarine
- 12 caramels, unwrapped
Instructions
- Place pastry sheet on a platter and allow to sit at room temperature for 40 minutes before beginning.
- In a large mixing bowl, combine flour, brown sugar, and cinnamon. Cut in margarine. Peel and dice apples. Add chopped apples and pecans to flour mixture.
- On floured surface, unfold pastry sheet. Roll out until it is approximately 15 x10. Brush water over top of pastry sheet.
- Place all of apple mixture into center of pastry sheet and spread until it is an inch from the sides. Roll up jelly roll style.
- Cut into one inch slices. Spray cookie sheet with cooking spray and place cut slices on it about two inches apart.
- Bake at 375 for 15 minutes or until slightly browned. Remove from baking sheet and allow to cool on wire racks.
- Melt caramels in the microwave. Drizzle melted caramel over each pinwheel. Enjoy and impress!
*Based on Pepperidge Farm’s Apple Pecan Pastry Recipe with just a few minor changes
I’ve enjoyed bring you my very first experience with puff pastry in this post, sponsored by Pepperidge Farm Puff Pastry.
Do you have a Puff Pastry creation to share? Enter the 1, 2, 3 Puff! Recipe Contest and you could receive an all-expense paid trip to New York City for a taste of the sweet life! Find more great recipes and enter to win at www.123puffpastry.com!
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Posted by Christy Jordan
on Oct 1 2009. Filed under Breads, Breakfast, Misc.
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Hi Christy,
I’ve never used puff pastry but I am gonna have to try this- it looks incredible! I like your idea about drizzling the caramel on top too.
I got around to making your Apple Dapple cake today and it is fantastic. I was nervous when I was making it because the batter is so stiff, or mine was anyway, but it was sheer perfection.
Thanks for the recipes- the tutorials are wonderful and I love your apple recipes in particular right now. We’ve had a different apple treat every day now for weeks!
Thanks again!
Holy Cow! You had me at Caramel! These look AMAZING! I am so making those this week!
A big thanks for all the hard work you put in around here!
Yum! I love puff pastry and that looks beyond delicious, Christy.
I use puff pastry all the time! I find it works best when you have your oven really hot, so that when it goes in the pastry starts cooking straight away. You’ll see it start to puff up straight away and get all flaky and golden.
Wow–I too have never used puff pastry. I will have to give this a try. Caramel apples and puff pastry!!! What’s not to love??!!
Those look delicious! Yea…caramel drizzle! I plan to make your Loaded Potato Casserole tonight but I failed to copy the recipe yesterday when I made note of the ingredients I needed to buy! I seem to be having a “link up” issue!!:( Help!! Thank you!
Bountiful Blessings!
Hmmm…now WHERE is this recipe? I can’t locate it on here for some reason!!! And it sounds perfect for dinner tonight!!! YUM!!!
Oh wait…I’m assuming it’s the “Embarrassingly Easy Ham & Potato Casserole” on here. OMG YUM!!!(BTW- if you don’t have the boxed potatoes on hand- just peel and slice a few potatoes and pour some of the powdered mac & cheese sauce from a cheapo box of it on top. Works just as well!(Sorry Christy, about hijacking this thread for another recipe…but it’s YOUR recipe as well, so I think you’ll probably forgive me…)
I think she was talking about the Velveeta It recipe. It sure did look yummy!
Hey! no worries! I just posted it at Velveeta’s Facebook page
http://www.facebook.com/velveeta
Holler if you can’t find it!
And y’all are always welcome to hijack threads and talk about whatever on here, we all love to chat!
Gratefully,
Christy
Sure do appreciate all you do! Thanks a bunch!
Bountiful Blessings!
I discovered the wonders and creativity of Puff Pastry a couple of yrs ago. I love to cut out shapes w/ cookie cutters and bake on top of ckn casseroles, use to dress up desserts etc. This looks wonderful, keep those recipes a’comin’
OMYUM!!!!!!
I’ve never used puff pastry either. But those sure do look delicious.
*drool*
What an awesome fall dessert!
Christy = HOMERUN!!!! I can’t wait to try this! Tracie
I have never used puff pastry…I’m like you Christy, I was scared of it….but this looks so yummy!!!!!!!!!!!!!
and I sighed in contentment as I envisioned these little beauties at my breakfast table. Sigh. I will DEFINITELY be trying this recipe – thanks!
I have use it by making Cherry trunovers….. B u t today’s idea this is so much yummy=er. Thanks for sharing : ]
Christy this looks heavenly. I made that good-N-easy cake yesterday and after wrapping two peices for my plumber to take for breakfast there was nada none zilch left. As a friend says IT’S DA BOMB.
Those look as pretty as if they came from a fancy French pastry shoppe. Why does my shop become shoppe when I am thinking French? LOL. Puff pastry is nice for savory recipes too. Little pastry shells filled with creamed chicken looks so fancy for a ladies luncheon. Another great use is to wrap a round of Brie in the pastry just as though it was a present. Brush it with egg wash and bake quickly in a hot oven .Nothing like warm cheese oozing from pastry and I gues it is a present for the ones we love.
Oh my, you have been apple crazy this week! LOL! I love it, I don’t know which recipe to try first, I thought at the beginning of the week I was going to try an apple tart, but I am doing these tomorrow. I bought puff pastry a while ago, and it has been sitting in the freezer. This is making me want the apple restaurant in Gatlinburg, we are going for Christmas, cant wait!
Wow, this one looks so fussy and impressive, but it sure seems easy! great Fall treat, thanks Christy!!
Oh this looks yummy, I can see a drizzle of cream cheese frosting on it too
!
Hey! You give me courage, Christy. I’ve never used puff pastry, but I’m on my way to get some.
Thanks.
Hattie
those look so yummy, I will have to try this recipe. I LOVE your caramel idea! I am a huge fan of puff pastry. You can stuff puff pastry with ANYTHING and you gotta quick meal or just use on the top of chicken pies, or fruit pies.
One of my favs is making a mixture w/ softened butter and adding spices (garlic, basil, parmesan) and do little rolls like you did with these…Not sure it’s a recipe I call them cheese twirls, my family loves ‘em. I make those alot w/ italian dishes. Puff Pastry is a blessing for us quick cooks. 
You’re amazing!
The caramel was the perfect touch, especially, with Autumn here. I am looking forward to trying this.
Mmmm I’ve never used puff pastry either! I’ll have to check to see if our local store has it
I made these this past weekend. I lowered the temperature by 25 degrees and baked mine for almost 25 minutes. Mine came out golden brown and very flakey, the apples were tender but not mushy in the least. My family loved this recipe, reminded me of apple pie with pecans. I will be making this again soon.
Hi Christy! I just made this! I kept thinking about it every day after I saw this post, and knew I just had to make it! They were delicious! I had never used puff pastry either, and unfortunately mine didn’t hold up quite as well as yours did. Maybe I did something wrong, but they were kinda droopy- still tasty though! This is an amazing little fall dessert to serve guests with coffee or hot apple cider!
Hi! Thank you for this yummy idea! I needed something different for a staff meeting this week. These will definitely be gobbled up!
Happy Thanksgiving!
This recipe looks absolutely amazing. I usually buy frozen caramel apple desserts but I’m definitely going to try this one. I have the munchies just reading this recipe.
Puff pastry rules–it is a staple during the holidays in our home–>almost all appetizers start w/puff pastry here. Will definitely add this recipe to my Christmas list of finger foods & desserts!! I wonder if I can wait that long . . . probably not.
[...] Caramel Apple Puff Pastry Pinwheels – Oh yum, and so pretty and easy. [...]
I love using pastry sheets!! Take 1 sheet, roll out on a cinnamon sugar waxed paper. Using a pizza cutter, cut in 1/4 inch strips. Take each strip and form a heart, or any shape you prefer, place on cookie sheet and bake, using directions on box. They are pastry cookies and melt in your mouth!! Yum..
I should have said “cinnamon sugar sprinkled on wax paper”! I don’t think they have invented cinnamon sugar wax paper that I know of!!! LOL