Puff pastry apple pies

Name: Puff pastry apple pies
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 750 g Apple

A golden puff pastry filled with smooth apple purée and sweet marzipan, baked until crisp and flaky, and served for a comforting dessert.

4.8

(21)

Updated : 24 February, 2026

Easy

About 30 min.

Ingredients

750 grams

Apple

75 grams

Sugar

25 grams

Butter

640 grams

Puff pastry

250 grams

Marzipan

2

Egg yolks

2 tablespoon

Brown sugar

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

Screen ON

Step 1

Preheat the oven to 200°C / 180°C Fan / Gas 6.

Step 2

Place the apples, 50g of the caster sugar, butter, and 3 tablespoons of water into a saucepan set over medium heat. Bring the mixture to the boil, stirring well, then cover with a lid and reduce the heat to allow it to simmer gently. Continue simmering for 3-5 minutes, or until the apples have softened.

Step 3

Remove the lid and stir thoroughly, then continue cooking for another 2-3 minutes, or until the apples have completely broken down into a smooth purée. Taste the purée and add more sugar if needed. Remove from the heat and allow it to cool completely.

Step 4

Lightly grease a baking tray with butter and place one sheet of puff pastry onto it. Arrange slices of marzipan evenly over the pastry, making sure to leave a 2cm / 1in border around the edges.

Step 5

Spread the cooled apple purée evenly over the marzipan layer. Brush the exposed pastry border with some of the beaten egg.

Step 6

Take the second sheet of puff pastry and fold it in half lengthways. Using a sharp knife, carefully score the folded pastry at 1cm / ½in intervals, cutting from the folded edge towards the open edge, but leaving a 2cm / 1in border intact along the open side.

Step 7

Gently unfold the scored pastry and carefully lay it over the apple purée layer, aligning the edges. Press and crimp the edges firmly with your fingers to seal the pastry layers together. Trim any excess pastry if necessary.

Step 8

Brush the entire surface with the remaining beaten egg and sprinkle generously with demerara sugar.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the pastry has puffed up and turned crisp and golden brown.

Step 10

Allow the pastry to cool slightly before serving. Serve warm with clotted cream.

Author note

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