In partnership with Yes! Apples Ambassador, Josh Lehenbauer (@joshisbaking).
These flaky, sweet, and fall-spiced apple pastry rings are an easy and delicious "donut" that’ll have you reaching for seconds (and thirds, let’s be honest).
Best For: Dessert
Prep Time: 45 minutes
Chill Time: 30 minutes
Bake Time: 25 minutes
Yield: (6) apple pastries
- 1 sheet store-bought puff pastry, thawed
- 1 large apple, peeled and cored (we like Honeycrisp, Pink Lady, and SweeTango®)
- 1 egg
- ¼ cup granulated sugar
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- 1 ½ cups powdered sugar
- 1 tsp pure vanilla bean paste or extract
- 2-3 Tbsp whole milk
- Thaw puff pastry according to package instructions.
- Line a large baking sheet with parchment paper and lay thawed pastry on top. Cut long, 1 in. strips in the vertical direction, then rotate the tray. Cut horizontally three times, leaving about 3 ½ in. x 1 in. strips. Place tray in the fridge for 15-20 minutes before handling again.
- Slice apple into six ~½ in. rings. Use the back of a large piping tip or a 1 in. round cookie cutter to make the hole in the center of each slice bigger (this makes it easier to wrap pastry through).
- Take out 6-8 strips at a time and leave remaining pastry in the fridge while you're working, otherwise the pastry will get too sticky.
- Wrap first strip around the apple ring, overlapping slightly. Press gently to seal edges and continue adding strips until you've worked your way around the ring. If needed, stretching the pastry strips can make wrapping the apple rings easier.
- Whisk together sugar and spices in a small bowl.
- After wrapping all apple rings, place on a parchment-lined baking sheet. Return prepared rings to the fridge.
- Preheat oven to 400º F. After about 20 minutes, remove the rings from the fridge and brush with egg wash. Sprinkle a generous amount of spiced sugar on top of each ring.
- Bake for 20-25 minutes, until pastry is browned and puffed up. Allow to cool for 15 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Whisk together glaze ingredients, adding more milk if you find the mixture too thick. Drizzle over each cooled pastry.