Hello! I have the easiest dessert for you today: a crisp cinnamon sugar apple puff pastry that comes together in minutes and tastes like a miniature apple pie.
Coated in plenty of cinnamon sugar, this pastry hits every comfort-food note: warm apples, buttery, flaky pastry and that irresistible crunchy sugar crust. It’s perfect for holiday gatherings, last-minute dessert needs or whenever you want something sweet without a lot of fuss.
When I was a kid, my grandmother kept cinnamon sugar in a tiny shaker that felt almost magical. I remember thinking cinnamon sugar was its own special spice instead of simply cinnamon mixed with sugar. That little jar made cinnamon sugar toast feel like a treat — and that nostalgic flavor is what inspired this recipe.
These cinnamon sugar toasts still show up at our house when I crave comfort food. For this recipe, I recreated that cozy, sweet crunch with store-bought puff pastry for ease. Brush a sheet of pastry with egg wash, shower it with cinnamon sugar, layer thin apple slices on top, and bake until puffy and golden.
The result is delightfully crunchy and flaky on the outside and tender, cinnamony apple goodness in the middle — think croissant meets apple pie. If you want to be extra indulgent, drizzle with caramel sauce for a decadent finish.
Cinnamon Sugar Apple Puff Pastry
4 servings
35 mins
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 large egg + 1 teaspoon water (for egg wash)
- 1 large apple, very thinly sliced
- Caramel for serving (optional)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a bowl, mix the sugar, cinnamon and salt.
- Place the puff pastry on the prepared sheet. Whisk the egg and water, then brush the mixture all over the pastry. Sprinkle a few tablespoons of the cinnamon sugar evenly over the pastry.
- Arrange the thin apple slices on top in your preferred pattern. Sprinkle a bit more cinnamon sugar over the apples.
- Bake for about 25 minutes, or until the pastry is puffed and golden. Remove from the oven, cut into squares and serve immediately. Drizzle with caramel if desired.
Tips: use a firm, crisp apple that holds its shape when baked (like Honeycrisp, Fuji or Gala). Slice the apples very thin so they cook evenly and layer neatly. The pastry is best served warm the day it’s made.
Sugar crust — simple, nostalgic and delicious.