Caramel Apple Puff Pastry Pumpkin Rings
Right out of the oven, the rings smell of warm cinnamon apple and show golden, flaky pastry around a crackly sugar crust, with thick caramel drizzled over the top of Caramel Apple Puff Pastry Pumpkin Rings. These rings make a warm fall dessert or brunch treat that looks as good as it tastes.
Yield: 8 rings | Prep: 25 min | Bake: 20–25 min | Total: 50 min
Caramel Apple Puff Pastry Pumpkin Rings Ingredients
- 3 medium red apples — I’d pick firm apples that hold their shape, like Honeycrisp or Gala. Even slices bake at the same rate.
- 2 tbsp lemon juice — Keeps the cut apples from browning while you work and adds brightness.
- 1/4 cup (50 g) granulated sugar (rings) — Sweetens the apple rings and helps them caramelize slightly. This portion is used only for coating the apples.
- 2 tsp ground cinnamon (rings) — The main warm spice in the apples. Use a fresh jar for the best flavor.
- 1/4 tsp ground nutmeg — A small pinch deepens the spice without overpowering the apple.
- 1/4 cup (50 g) granulated sugar (coating) — A separate portion of sugar, mixed with the coating cinnamon and sprinkled on the rings for a crackly sweet crust.
- 1 tsp ground cinnamon (coating) — Mixed into the coating sugar for a warm, sparkly outside.
- 2 tbsp powdered sugar — Dusted on at the end for a soft, snowy look.
- 2 sheets puff pastry (about 500 g) — Thaw in the refrigerator until cold but pliable so the strips don’t crack when wrapped. All-butter puff pastry gives a richer flavor if you can find it.
- 1 tsp vanilla extract — Rounds out the butter and apple flavors. It is mixed into the melted butter for brushing the pastry.
- 2 tbsp melted unsalted butter — Brushed over the pastry so the strips bake up golden and crisp.
- 1 large egg, beaten — Gives the pastry a shiny, deep golden finish and helps attach the stems and leaves.
- 1/2 cup (120 ml) thick caramel sauce — A thick sauce stays on top of the rings instead of running off. Thick jarred caramel works well.
- 2 tbsp heavy cream (optional) — Stir into the caramel only if it’s too stiff to drizzle easily.
Substitutions And Additions
Puff Pastry
A refrigerated pie crust cut into strips can stand in if you can’t find puff pastry. I’d expect these rings to puff less and turn out denser and a bit less flaky, though I still think the flavor holds up.
Red Apples
Granny Smith apples are a good swap for a tart bite. They hold up well but take a few minutes longer to soften, so check them near the end of the bake time.
Caramel Sauce
Use a thick jarred caramel so it drizzles instead of soaking into the pastry. If your caramel is runny, skip the heavy cream and drizzle it lightly.
How To Make This Caramel Apple Puff Pastry Pumpkin Rings Recipe
- Prepare the apple rings. Cut the apples crosswise into 1/2-inch slices. Select 8 even rings from the slices and remove the cores with a small round cutter. Toss the rings with the lemon juice, then pat them dry with a paper towel. In a small bowl, mix 1/4 cup (50 g) sugar with 2 tsp cinnamon and the nutmeg, then coat the apple rings in the mixture. Pro Tip: Patting the rings dry before coating keeps the sugar from clumping into a wet paste.
- Wrap the rings. Mix the melted butter with the vanilla. Lightly brush this mixture over the pastry sheets. Cut the pastry into strips about 1/2 inch wide. Wrap the strips through each apple ring, overlapping slightly and keeping the center hole open. Use the scraps to cut small stems and leaves. Pro Tip: Keeping the hole open lets the rings look like little pumpkins instead of closing over the center.
- Glaze and bake. Heat the oven to 400°F (200°C) and line two baking trays with parchment. Arrange the rings on the trays and attach the pastry stems and leaves with a small dab of beaten egg. Brush the rings with the rest of the beaten egg. In a small bowl, mix the coating sugar (1/4 cup / 50 g) with the 1 tsp cinnamon. Sprinkle some of this coating mixture over the rings before baking, and reserve the rest for after baking. Bake 20–25 minutes, until the pastry is golden and puffed and the apples are tender. Pro Tip: Check the rings at 20 minutes; if the pastry is browning too fast, move the tray to a lower rack. Finish and serve. Let the rings cool for a few minutes on the tray. Sprinkle the reserved coating sugar over the warm rings. Warm the caramel sauce gently and stir in the heavy cream only if you want a looser drizzle. Drizzle the caramel over the rings, then dust them with the powdered sugar. Serve while the pastry is still warm and crisp.
How To Serve And Store
Serve these warm with a scoop of vanilla ice cream or a cup of coffee. They also taste good at room temperature for a brunch spread or fall gathering.
In The Fridge
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (180°C) oven for 5 to 8 minutes until the pastry crisps up again.
In The Freezer
Freezing is not recommended. The pastry loses its flakiness and the apples can turn mushy after thawing.
Frequently Asked Questions
Can you make these ahead?
You can wrap the apple rings up to the baking step and keep them chilled before baking. Add the sugar topping and caramel just before serving so the pastry stays crisp.
How do I know when the rings are done?
They’re done when the pastry is deep golden and puffed and the apples feel tender when you press a fork into the side. Pale pastry usually means they need a few more minutes.
Can I use a different sugar for the coating?
Turbinado sugar can add extra crunch on top. It won’t melt as smoothly, but it adds a nice texture.
More Recipes You’ll Love
- Santa Puff Pastry Pies
- Chocolate-Filled Pumpkin-Shaped Donuts
- Caramel Pecan Pie Cookies with Whipped Cream
- Crispy Cheesy Zucchini Grilled Cheese with Ham
Enjoy these warm from the oven. Follow Hailee Recipes on Pinterest for more fall favorites.
Caramel Apple Puff Pastry Pumpkin Rings
Ingredients
Method
- Cut the apples crosswise into 1/2-inch slices. Select 8 even rings and remove the cores with a small round cutter. Toss with the lemon juice, pat dry, then coat in a mixture of 1/4 cup (50 g) sugar, 2 tsp cinnamon, and the nutmeg.
- Mix the melted butter with the vanilla and lightly brush over the pastry sheets. Cut into strips about 1/2 inch wide. Wrap strips through each apple ring, overlapping slightly and keeping the hole open. Use scraps for small stems and leaves.
- Heat the oven to 400°F (200°C) and line trays with parchment. Arrange the rings, attach stems and leaves with a dab of beaten egg, and brush the rings with the rest of the beaten egg. Mix the coating sugar (1/4 cup / 50 g) with 1 tsp cinnamon and sprinkle some over the rings before baking, reserving the rest. Bake 20–25 minutes, until golden, puffed, and the apples are tender. Cool briefly, sprinkle the reserved coating sugar over the warm rings, warm the caramel sauce and stir in heavy cream if desired, drizzle over the rings, and dust with powdered sugar. Serve warm.
