What type of apples are best for puff pastry desserts?+
The best apples are firm baking types that hold their shape and balance sweet with a touch of tartness like Granny Smith, Honeycrisp, Fuji, or Braeburn. They don’t turn mushy when baked and give a nice texture and flavour to the filling.
Do I need to cook the apple filling before baking with puff pastry?+
You don’t have to but lightly cooking or steaming the apples first is highly recommended as it helps release excess moisture so the pastry stays crisp and it also starts the softening and spice blending before baking.
Can I use frozen puff pastry for this recipe and do I need to thaw it?+
Yes frozen puff pastry is ideal and convenient but it should be properly thawed and kept cold while you work with it so it puffs up beautifully and stays flaky in the oven.
How can I keep the pastry from getting soggy around the filling?+
To prevent soggy pastry don’t overfill with too much apple mixture. Drain excess liquid from the cooked fruit and make sure the oven is fully preheated so the pastry starts crisping immediately.
What’s an easy way to make a lattice or patterned top without special tools?+
If you don’t have a lattice cutter simply slice thin strips of pastry with a knife and weave them over the filling by hand or make angled slits on the top piece so it opens up like a pattern as it bakes. Both ways still give that classic look without special tools.
Can I prepare the apple puff pastry dessert ahead of time?+
Yes you can assemble the pastries, cover them and keep them in the fridge for a few hours before baking. Just wait to add egg wash and sugar topping until right before they go into the oven so they rise and brown best.
