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I can't get enough of these Puff Pastry Apple Donuts every fall. The way that crisp, buttery pastry hugs juicy apple rings just feels like pure comfort. My kids always pop into the kitchen as soon as they catch a whiff of cinnamon sugar in the oven. Honestly, it's our new favorite thing to bake together when the leaves start turning.
Simple Version of Classic Donuts
I really love how laid-back these donuts are there's zero deep frying mess. When the puff pastry crisps up around those sweet, spiced apples, you can't beat it. The whole thing tastes amazing if you eat it warm, right as soon as it's out of the oven and the pastry is at its crispiest.
All the Stuff You'll Want
- Apples: I always grab Honeycrisp because they're just the right mix of sweet and tangy.
- Puff pastry: Just set it out for ten minutes and you're ready to go.
- Cinnamon sugar: Whip up your own and it's way tastier than the store stuff.
- Egg: It helps those donuts turn an amazing golden brown in the oven.
Baking Donuts Step By Step
- Prep Your Apples:
- Cut them into thick rings and remove the middle for that classic donut gap.
- Sweeten Things Up:
- Make sure you roll those apple slices in cinnamon sugar all over.
- Wrap the Pastry:
- Slice up the dough and twist it right around each apple circle.
- Bake Time:
- Brush with beaten egg, sprinkle even more cinnamon sugar, then bake until they're golden and puffed.
Boost the Cozy Factor
Try them warm with Nutella or a little Dulce de Leche drizzle it's honestly the best. I'll sneak one with coffee in the afternoon, or pull them out for dessert when folks are over.
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Keep Them Tasting Great
- Store Leftovers: They'll last a couple days in the fridge in something airtight.
- Crisp Up Again: Reheat them in the air fryer for more crunch just remember, they won't be quite as flaky as fresh ones.
Common Questions
- → Why isn't my puff pastry coming out flaky?
Keep the dough chilled but bendable. If it gets too warm, it won't puff up right.
- → Which apples should I use?
Pick apples that are crunchy, like Honeycrisp, so they keep their shape. Skip the soft ones since they'll go mushy fast.
- → How come my dough came apart?
Press the ends together with an egg wash and make sure your pastry strips cross over a bit when you wrap them.
- → Is it okay to prep these in advance?
They're tastiest right out of the oven. If you wait too long, the pastry will lose its crunch.
- → How thick should I cut up the apples?
Aim for slices around 1/4 inch. Too thin, they'll break; too thick, they won't soften in time.