Desserts Pastries Recipes
Easy Puff Pastry Apple Donuts
These easy puff pastry apple donuts are the lazy girl’s apple pie. Juicy Honeycrisp apple rings are coated in cinnamon maple sugar, wrapped in flaky all-butter puff pastry and baked until deeply golden.
Brown butter cinnamon sugar and toasted pecans hide between the pastry layers, while thick salted maple vanilla glaze falls over the warm donuts in glossy white ribbons.
Every bite is warm apple pie, cinnamon roll and flaky pastry donut all at once.
Ingredients you’ll need:
- Honeycrisp Apples: Their sweet-tart flavor and sturdy texture allow them to soften without falling apart inside the pastry.
- All-Butter Puff Pastry: Creates crisp, flaky layers without requiring homemade pastry dough.
- Brown Butter: Adds a deep, toasted flavor to the cinnamon pecan filling.
- Maple Sugar: Sweetens the apples, filling and crunchy pastry topping.
- Toasted Pecans: Add nutty flavor and texture between the pastry layers.
- Greek Yogurt: Creates a thick, tangy glaze that balances the buttery pastry.
- Vanilla Bean Paste: Gives the glaze rich vanilla flavor and visible vanilla bean flecks.
Why You’ll Love This Recipe
- Incredibly easy: Store-bought puff pastry does most of the work.
- Made with real apple rings: Every donut has a warm, juicy apple at its center.
- Flaky and crisp: The pastry becomes deeply golden and shatters with every bite.
- Full of fall flavor: Cinnamon, maple, cardamom, brown butter and pecans are layered throughout.
- No frying required: All 6 donuts bake together on one sheet pan.
- Perfect served warm: The cold maple vanilla glaze melts slightly over the crisp pastry.
How to Make Puff Pastry Apple Donuts
Make the Brown Butter Filling
Brown the butter until nutty, then mix it with maple sugar, cinnamon, vanilla and finely chopped toasted pecans.
Prepare the Apple Rings
Slice the apples horizontally and remove the cores to create donut shapes. Pat them dry before coating both sides in cinnamon maple sugar.
Wrap the Apples
Spread a thin layer of filling over the puff pastry and cut it into narrow strips. Thread the pastry through each apple ring and wrap it around the apple until it is almost completely covered.
Add the Cinnamon Crunch
Brush the wrapped apple rings with milk and cover them with cinnamon maple sugar.
Bake Until Deeply Golden
Bake until the pastry is dramatically puffed and crisp and the apple inside is tender.
Finish With Maple Vanilla Glaze
Let the donuts cool briefly before covering them with thick salted maple vanilla glaze, toasted pecans, cinnamon and flaky salt.
Come Cook With Me
Tips for the Best Puff Pastry Apple Donuts
- Keep the puff pastry cold until you are ready to wrap the apples.
- Pat the apple rings dry so excess moisture does not soften the pastry.
- Choose substantial apple rings that will hold their shape while baking.
- Chop the pecans very finely so the filling clings to the pastry.
Spread only a thin layer of filling over the puff pastry. - Slightly overlap the pastry strips while wrapping each apple.
- Bake until the pastry is deeply golden rather than pale.
- Keep the glaze thick enough to create visible ribbons.
- Serve the donuts warm for the best texture.
How to Store
- Fridge: Refrigerate leftover apple donuts in an airtight container for up to 2 days. Store extra glaze separately.
- Reheat: Reheat the donuts in a 350°F oven or air fryer until the pastry is hot and crisp. Add the glaze after reheating.
- Make Ahead: Assemble the donuts a few hours ahead and refrigerate them until baking. Brush with milk and add the cinnamon topping immediately before baking.
Frequently Asked Questions
What are the best apples for puff pastry apple donuts? Honeycrisp apples have a sweet-tart flavor and remain tender without falling apart. Pink Lady, Braeburn and Granny Smith apples also work well.
Should I peel the apples? You can peel them for a softer apple pie texture or leave the skin on for additional structure.
Can I use regular puff pastry? Yes. All-butter puff pastry provides the richest flavor, but any frozen puff pastry can be used.
Why is my puff pastry soggy? The apple rings may have been too wet, the pastry may have become warm before baking or the donuts may need additional baking time.
Can I make these without pecans? Yes. Leave out the pecans and spread a very thin layer of the brown butter cinnamon mixture over the pastry.
Can I assemble the apple donuts ahead of time? Yes. Assemble them a few hours ahead and keep them refrigerated. Add the milk and cinnamon topping immediately before baking.
Are these traditional donuts? No. These are fresh apple rings wrapped in puff pastry and baked into a donut shape. They taste like a cross between apple pie, a cinnamon roll and a flaky pastry.
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Ingredients
Method
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Slice the apples horizontally into approximately 1/2-inch-thick rings. Remove the core from each slice with a small round cutter to create a donut shape. Choose the 6 largest rings.
- Combine the maple sugar, cinnamon, cardamom, nutmeg and sea salt. Pat the apple rings dry, then coat both sides in the cinnamon maple mixture.
- Brown the butter over medium heat until deeply golden and nutty. Remove it from the heat and stir in the maple sugar, cinnamon, vanilla and sea salt. Fold in the finely chopped pecans.
- Unfold the cold puff pastry and roll it gently to smooth the seams. Spread a very thin layer of the brown butter pecan filling over the pastry.
- Cut the pastry into strips approximately 1/2 to 3/4 inch wide. Thread one strip through the center of an apple ring and wrap it around the apple, slightly overlapping the pastry as you go. Add more strips as needed until the apple is almost completely enclosed.
- Repeat with the remaining apple rings and arrange them on the prepared baking sheet.
- Brush each apple donut lightly with whole milk. Combine the maple sugar and cinnamon, then sprinkle the mixture generously over the pastry.
- Bake for 18 to 24 minutes, until the puff pastry is deeply golden, puffed and crisp and the apples are tender. Bake for another couple of minutes if the bottoms still look pale.
- Finish each donut with a small pinch of flaky sea salt.
- Whisk the Greek yogurt, maple syrup, powdered maple sugar, vanilla and sea salt until thick and glossy. Add a small splash of milk only if needed to make the glaze drizzleable.
- Let the apple donuts cool for 5 minutes. Drizzle them generously with the salted maple vanilla glaze and finish with cinnamon, finely chopped pecans and flaky sea salt. Serve warm.
Nutrition
Notes
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