These Cinnamon Sugar Apple Pastry Rings are an easy and tasty fall dessert! Crisp apples are wrapped in flaky puff pastry, baked to until golden brown, and topped with cinnamon sugar. They’re easy to whip up and are finished with a scoop of vanilla ice cream and caramel sauce.
Apples are in season for Fall, which means it’s time to create. I first came across these puff pastry apple rings on TikTok they haven’t left my head since! I had to recreate them; they’re even better than I imagined. These puff pastry apple cinnamon rings are made with simple ingredients and come together quickly. It’s a tasty treat anyone can make!
You’ve got crisp, tart Granny Smith apples wrapped in buttery puff pastry, then brushed with melted butter and sprinkled with cinnamon sugar for that sweet, spiced kick. When they bake, the puff pastry turns golden and flaky while the apple slices soften just enough to be perfectly tender. Top them off with a scoop of vanilla ice cream and a drizzle of caramel, and you’ve got a dessert that’s all about the warm, cozy Fall flavors.
Puff pastry is a total life saver for recipes like this. It’s relatively inexpensive and will save you a TON of time! It’s a light, flaky dough made from layers of butter and dough folded together to create that signature crisp, buttery texture when baked. You can usually find it in the frozen section of most grocery stores, right next to the pie crusts and frozen desserts.
This simple apple dessert can also be served at a Fall brunch, breakfast, or even a Halloween party! Make them extra indulgent by serving with ice cream, caramel, or a dollop of whipped cream. And if you love making treats for fall, don’t forget to try my recipes for Salted Caramel Bars, Caramel Apple Sheet Cake, or Caramel Apple Pops!
Granny Smith Apples – These tart apples hold their shape really well when baked, giving a nice contrast to the sweet puff pastry. Make sure to slice them evenly!
Refrigerated Puff Pastry Dough – Puff pastry makes this recipe so easy! Grab a pack from the freezer section, and let it thaw before using so it’s easy to wrap around the apples.
Granulated Sugar – Adds the perfect touch of sweetness to balance out the tart apples and buttery pastry.
Cinnamon – The warm, spicy kick of cinnamon is what makes this feel like a fall dessert. Mix it with the sugar for that classic cinnamon-sugar coating.
Butter – Melted butter helps the cinnamon sugar stick to the pastry and adds richness when it bakes.
Vanilla Ice Cream and Caramel – These are optional toppings but totally worth it! The cold ice cream with the warm pastry and apples is a perfect match, and the caramel gives it an extra layer of sweet indulgence.
Prepare for baking: Preheat your oven to 400 degrees. Line a baking sheet with parchment paper to make sure your rings don’t stick, and set it aside.
Slice the apples: Grab your Granny Smith apples and slice them into 1/2-inch thick rings. Use a small round cookie cutter or knife to carefully core out the middle of each slice, so you’re left with perfect apple rings.
Prepare the puff pastry: Roll out the thawed puff pastry dough on a clean surface. Use a pizza cutter or a sharp knife to cut the pastry into 1/2-inch strips.
Wrap the apples: Take a puff pastry strip and start wrapping it around each apple slice, threading it through the middle and around the outside. Continue adding strips until each apple ring is fully covered in pastry. Place them onto your prepared baking sheet as you finish each one.
Mix cinnamon sugar: In a small bowl, mix together 1/4 cup of sugar and two tablespoons of cinnamon. Then melt your two tablespoons of butter in the microwave.
Butter and coat the rings: Brush the tops of the puff pastry rings with the melted butter, making sure to get a nice, even layer. Then, sprinkle generously with your cinnamon-sugar mixture.
Bake the rings: Pop your baking sheet into the oven and bake for about 15 minutes or until the puff pastry is golden brown and crisp. Once baked, remove them from the oven and let them cool for a couple of minutes before serving.
Add toppings and serve: Top your warm pastry rings with a scoop of vanilla ice cream and a drizzle of caramel sauce while warm. Enjoy!
Thaw your puff pastry in the fridge for a few hours so it’s pliable but still cold enough to handle without sticking or tearing.
Use a sharp knife or apple slicer to get clean, even slices of apple.
Keep the puff pastry strips thin, about 1/2 inch wide, so they wrap easily around the apple slices.
If your puff pastry starts to stick while wrapping, lightly dust your work surface and hands with a little flour to keep things smooth.
Don’t skip the parchment paper on your baking sheet! It makes cleanup easier and prevents the caramelized sugar from sticking.
Brushing the pastry with melted butter helps get that perfect golden brown color while also giving the cinnamon-sugar mixture something to cling to.
Let the rings rest for a couple of minutes after baking so they firm up a bit before adding toppings.
If your apples are extra juicy, pat them dry with a paper towel before wrapping them in puff pastry to avoid soggy spots.
For extra crispiness, place a wire rack over your baking sheet so air circulates underneath the pastry as it bakes.
Swap out the Granny Smith apples for Honeycrisp or Fuji apples if you prefer a sweeter bite that is slightly less tart.
Sprinkle chopped pecans or walnuts over the pastry before baking to add a bit of crunch and a nutty flavor.
Use a sprinkle of pumpkin pie spice in place of cinnamon for a warm, spiced fall twist.
Drizzle a bit of melted chocolate over the top instead of caramel.
For a different fruit flavor, peaches or pears make a delicious alternative to apples, with the same method of wrapping and baking.
Swap out the puff pastry with crescent roll dough for a slightly softer, buttery texture that’s just as easy to work with.
Add a splash of vanilla extract or almond extract to the melted butter before brushing it on the pastry for an extra hint of flavor.
Use brown sugar instead of white sugar in the cinnamon-sugar mix for a deeper, caramel-like sweetness.
Dust the finished pastry rings with powdered sugar for a bakery-style finish that adds a little extra sweetness.
If you have any leftovers, store them in an airtight container at room temperature for up to 2 days. If you want them to last a bit longer, pop them in the fridge for up to 4 days. Just know the pastry won’t stay as crisp.
To bring them back to life, pop the pastry rings in the oven at 350 degrees for about 5-7 minutes until they’re warm and crispy again. The air fryer works great too! Just a few minutes at 350, and they’ll be perfectly reheated without getting soggy!
Freezing is not recommended, as the apples will be too soggy once thawed out.
Puff Pastry wrapped around an apple ring, sprinkled with cinnamon sugar and baked. An easy dessert best topped with ice cream and caramel!
2–3 Granny Smith Apples
Refrigerated Puff Pastry Dough
1/4 cup sugar
2 Tablespoons Cinnamon
2 Tablespoons butter, melted
Vanilla Ice Cream and Caramel for topping
1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper and set aside.
2. Slice a Granny Smith Apple into 1/2 inch slices. Use a small round cookie cutter to core our the middle.
3. Roll out the puff pastry dough and use a pizza roller or a knife to cut into 1/2 inch strips.
4. Take a strip of the puff pastry and wrap around the apple slice and through the middle. Continue with more strips until the apple ring is covered. Place on the baking sheet. Continue with the remaining apple rings.
5. Mix the 1/4 cup sugar and 2 Tablespoons cinnamon together in a small bowl. Melt the 2 Tablespoons butter.
6. Brush the puff pastry rings with the melted butter and then sprinkle generously with the cinnamon sugar mixture.
7. Bake the rings for about 15 minutes. Remove from the oven and let sit for about 2 minutes.
8. Top with vanilla ice cream and caramel or topping of your choice. Best served while warm.Enjoy!
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.
| PRIVACY | TERMS | ACCESSIBILITY
