Easy Apple Almond Puff Pastry Squares
Ingredients
For the Apple Filling:
3 medium apples (300g/10.5 oz), preferably Granny Smith or Honeycrisp
45g (¼ cup) granulated sugar
10g (2 teaspoons) ground cinnamon
3g (½ teaspoon) ground nutmeg
For the Pastry:
900g (2 lbs) puff pastry, thawed according to package directions
1 large egg, for egg wash
2 teaspoons granulated sugar, for finishing
For the Topping:
100g (1 cup) sliced almonds
Detailed Instructions
Preparation
Position a rack in the middle of the oven and preheat to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone baking mat.
Begin by peeling the apples. Using the large holes of a box grater, grate the apples directly into a medium bowl. This technique ensures quick and even cooking while maintaining moisture in the filling.
Immediately toss the grated apples with granulated sugar, cinnamon, and nutmeg. The sugar will help draw out excess moisture while the spices infuse throughout the mixture.
Assembling the Pastries
On a lightly floured surface, roll out the puff pastry into a large rectangle approximately 3mm (⅛ inch) thick. Ensure the surface is well-floured to prevent sticking.
Using a sharp knife or pizza cutter, divide the pastry into three equal strips lengthwise.
Drain any excess liquid from the apple mixture before using. This prevents the pastry from becoming soggy during baking.
Distribute the spiced apple mixture evenly across each strip of pastry, leaving a 1cm (½ inch) border around all edges.
Working with one strip at a time, fold the long edges into the center, overlapping slightly, like folding a letter. Press gently to seal.
Cut each folded strip into 2-3 equal pieces, creating individual squares or rectangles.
Final Touches and Baking
Transfer the prepared pieces to the lined baking sheet, spacing them about 5cm (2 inches) apart to allow for expansion.
Whisk the egg with a teaspoon of water to create an egg wash. Brush each pastry thoroughly with the egg wash.
Generously sprinkle sliced almonds over each piece, followed by a light dusting of granulated sugar.
Bake for 20-25 minutes, or until the pastries are deeply golden brown and puffed. The bottom should be well-baked and crispy.
Expert Tips for Perfect Results
Ensure your puff pastry is properly thawed but still cold when working with it
Don’t skip draining the apple mixture – excess moisture is the enemy of crispy pastry
For the crispiest results, cool the pastries on a wire rack rather than the baking sheet
These are best enjoyed within 24 hours of baking
Storage and Make-Ahead Tips
Store completely cooled pastries in an airtight container at room temperature for up to 2 days. To refresh, warm in a 150°C (300°F) oven for 5 minutes before serving.
Nutritional Information
Per serving (based on 8 servings):
Calories: 420
Total Fat: 24g
Saturated Fat: 6g
Cholesterol: 23mg
Sodium: 320mg
Total Carbohydrates: 45g
Dietary Fiber: 3g
Sugar: 12g
Protein: 8g
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6-8 pastries
These apple almond puff pastry squares combine the best of French patisserie techniques with simple preparation methods, resulting in an impressive dessert that’s perfect for any occasion, from casual brunches to elegant dinner parties.
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