1 large/about 300 g baking apple, peeled
½ cup/100 g superfine sugar
2 tsp ground cinnamon plus additional for dusting
¾ tsp cornstarch
2 sheets puff pastry, homemade or store-bought, thawed
A little all-purpose flour for dusting the pastry
1 large egg
1 Tbsp water
demerara sugar for dusting
- Preheat the oven to 350F/180C. Line a baking sheet with parchment paper.
- Trim the ends of the apple and cut the apple into four ¼ in/6 mm thick circles. Using a paring knife or a 2 in/5 cm circular cookie cutter, cut a circle in the center of the apple and discard the core with the seeds.
- On a small plate, mix the sugar, 2 tsp cinnamon, and cornstarch. Coat the apple slices on each side with the sugar-cinnamon mixture. Don’t leave them in the sugar mixture for more than 2 minutes, or the apples will start to release their liquids. Roll the puff pastry out with minimal flour to flatten the creases. Cut the pastry into 9 in/23 cm by ¼ in/6 mm strips. Get a small bowl of tap water ready. Work with one apple ring at a time. Start by passing one end of the pastry strip through the center of the apple ring. Continue to wrap the entire apple ring with the pastry to cover it completely; it will resemble a wreath/mummy in a horror movie. When starting with a new pastry strip, dab the end with a bit of water to help it stick to the pastry on the apple. Place the wrapped apple ring on the baking sheet. Prepare the remaining apple rings and place them on the baking sheet at least 2 in/5 cm apart.
- Prepare the egg wash. In a small bowl, whisk the egg and water. Brush the surface of the pastry of each apple ring with the egg wash. Generously sprinkle the top of the pastry with demerara sugar and dust with ground cinnamon. Bake in the preheated oven until the pastry puffs up and turns golden brown, about 30 minutes, rotating the baking sheet halfway through during baking. Remove from the oven and let the apple rings rest on the baking sheet for 5 minutes before eating. The pastries taste the best the day they’re made. Leftovers can be stored for up to 1 day in an airtight container at room temperature and rewarmed at 300F.
- Instead of coring the apple before slicing, I find it easier to cut a ring in the center.
- The cornstarch helps absorbs any juices that leak from the apple.
- You might use all the puff pastry, or you might not, depending on how well it’s woven.
- Most store-bought puff pastry sheets are about 9 in/23 cm long. If you have a longer sheet, cut the strips parallel to the longer side.
- If the room is warm, place the cut pastry strips in the refrigerator. The strips need to be pliable so they don’t break during shaping but are not too soft, or they will lose their ability to puff up.