Whole apples are cored and peeled, rolled in cinnamon sugar, set on a square of puff pastry and stuffed with soft caramel candies. The pastry is sealed around the apple, brushed with beaten egg, sprinkled with more cinnamon sugar and air-fried at 180 °C / 350 °F for 20 minutes. The candies melt into a caramel sauce in the middle. One apple per person.
Instructions
- 1
Core each apple straight through with an apple corer, keeping the apple whole. Peel it so the sugar sticks to the flesh.
- 2
Mix sugar and cinnamon in a bowl until the color is even with no white streaks.
- 3
Roll the apple in the cinnamon sugar until coated on every side.
- 4
Set the apple on a square of puff pastry and fill the core with soft caramel candies.
- 5
Bring the pastry up around the apple and pinch it together at the top. Seal every gap, or the caramel leaks into the basket.
- 6
Brush the pastry with beaten egg and sprinkle a little more cinnamon sugar on top.
- 7
Air-fry at 180 °C / 350 °F for 20 minutes until the pastry is deep golden.
20:00 - 8
Let it stand a minute, then cut through the middle. The caramel runs out as a sauce.
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Notes from our kitchen
Peel the apple: sugar does not stick to skin and the pastry slides off. Soft, chewy caramels melt into a sauce; hard toffees stay in lumps. Seal the pastry with care at the top and the bottom, because melted caramel finds any gap. Brown sugar gives a deeper toffee taste than white. Let the apple rest a minute before cutting; the caramel is very hot.
Variations
- No caramels. Fill the core with a spoon of peanut butter or Nutella instead of the candies.
- With nuts. Press a few chopped walnuts or pecans into the core along with the caramels.
Frequently Asked Questions
Which apples work best?
Medium apples that hold their shape, such as Granny Smith, Braeburn or Honeycrisp. A very large apple will not be tender in 20 minutes.
Can I bake these in the oven?
Yes, 190 °C / 375 °F for about 30 minutes on a lined tray, until the pastry is golden and a skewer slides into the apple easily.
The caramel leaked. What went wrong?
The pastry had a gap, usually at the bottom seam or the top pinch. Press the seams firmly and set the apple seam side down.
How do I store leftovers?
Refrigerate for up to 2 days and reheat in the air fryer for 5 minutes at 170 °C / 340 °F to re-crisp the pastry.
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