Apple Pastry Cups

  • 1 1/2 sheets puff pastry
  • 4 tablespoons unsalted butter (56 g), melted, plus extra for the pan
  • 12 g granulated sugar
  • 3 apples, cored and thinly sliced
  • 1/2 teaspoon ground cinnamon
  • 27 g brown sugar
  • 15 ml fresh lemon juice
  • Heavy cream or ice cream, for serving (optional)
  • Preheat the oven to 180°C -  Butter six 1-cup-capacity buttered muffin tins
  • Brush the tops of the puff pastry sheets with the 4 tablespoons butter. Cut the sheets into a total of 6 pieces.
  • Press 1 piece puff pastry into each muffin cup. You want the pastry to just peep up out of the muffin cups. Trim and discard any excess pastry.
  • Sprinkle the puff pastry with the granulated sugar.
  • In a bowl, combine the apples, cinnamon, brown sugar, and lemon juice and toss to coat. Divide the mixture evenly among the puff pastry cups, nestling the apples among the pastry to create a swirling look.
  • Bake directly on the oven rack for 20 to 30 minutes, until the apples are tender and the pastry is golden and crisp.

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