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Lisa’s Baked Apples in Puff Pastry

Baked Apples in Puff Pastry

Lisa has been making her baked apples since she was in high school. The recipe was taught to her by one of her favorite Italian cousins. She particularly loves this dessert in the fall, when the apples are crisp. Crisp apples are a perfect accompaniment to an autumn dinner like roasted pork loin. Easy to make, these apples in puff pastry come out perfect every time! Watch Lisa make the recipe on her YouTube channel here. Buon appetito e tutti a tavola!

Lisa’s Baked Apples in Puff Pastry Ingredients

6 or 8 apples (preferably Honeycrisp or Braeburne)

½ cup brown sugar

3 teaspoons of good quality cinnamon

8 pads (teaspoons) of butter

1 package puff pastry

Lisa’s Baked Apples in Puff Pastry Directions

Allow the puff pastry to thaw and remove the puff pastry from its package. Lay the puff pastry out on the slightly flowered counter and roll with a rolling pin until the creases in the puff pastry disappear. If using 8 apples, cut 8 squares of the puff pastry 4 inches x 4 inches. Wash each apple and dry thoroughly. Core the apple completely so that you can see through the apple. (Lisa leaves the skin on the apple but if you prefer to remove it you may peel the apples at this point).

Place one apple in each square of puff pastry. In the center of the apple place 1 tablespoon brown sugar, ½ a teaspoon of cinnamon and 1 pad of butter, cut into small pieces.

Baked Apples in Puff PastryBaked Apples in Puff Pastry

Taking each corner of the puff pastry, completely cover the apple.

Baked Apples in Puff PastryBaked Apples in Puff Pastry

Melt two pads of butter and brush the melted butter on top of each wrapped apple. Sprinkle with brown sugar and cinnamon.

Baked Apples in Puff PastryBaked Apples in Puff Pastry

Bake at 375 degrees for 40 minutes.

Baked Apples in Puff Pastry



  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit to learn more about Lisa!

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