5 from 1 vote
Apple and Dulce de Leche Pastries Recipe
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Apple & Dulce de Leche Pastries Yield: 10 - 4 inch round pastries
Course: Dessert
Servings: 10 - 4 inch round pastries
Author: Marina | Let the Baking Begin!
Ingredients
  • 2 sheets 1 lb puff pastry, thawed, unfolded, rolled together into 1 thick sheet
  • 5 small apples Granny Smith’s, peeled, halved, cored and sliced into 1/8 slices
  • 1/2 can dulce de leche
  • 2-3 Tbsp granola optional
  • 1 Tbsp apricot jam
Dulce de leche drizzle
Instructions
  1. Use a round cookie cutter that’s slightly bigger than the apple half. I used a 4 inch round cookie cutout for a 3 1/2 inch round apple half. That will leave me with 1/4 inch border of puff pastry around the apple.
  2. Cut out as many circles as you can from the puff pastry sheet. I got about 10. Do this while the puff pastry is still partially frozen, otherwise it will be very hard to cut out neat circles. Transfer the puff pastry cutouts to a parchment lined baking sheet, leaving about 1 inch of space between them
  3. Fill each apple half (keeping the slices together) with dulce de leche. If the apple half is too big for your puff pastry circles, remove a couple of slices from the middle to make the apple fit on the circle, with a 1/4 inch border around the apple.
  4. Invert the filled apple onto the puff pastry circle filled side down. Brush on warmed apricot jam. Sprinkle with granola. Bake loosely covered with foil in a preheated to 400F oven for 25 minutes, then without the foil for another 15-20 minutes until the sides are well puffed up and golden in color. If the granola burns before the edges of the puff pastry brown up, place back the foil and continue baking until the puff pastry is golden in color.
  5. Once out of the oven allow to cool to room temperature.
  6. Take 2 tablespoons of hot heavy whipping cream and mix with 2-3 tablespoons of dulce de leche. Stir until smooth (run through a fine sieve if you want it to be even smoother). Fill a ziplock bag with dulce de leche, snip the corner of the ziplock and drizzle in a zig-zag motion each pastry.
  7. Generously dust with powdered sugar and serve within 2-3 hours for best results.