Irresistible Caramel Apple Pie Cookies: Your Easy Puff Pastry Shortcut to Fall Bliss
Get ready to fall in love with these delightful mini caramel apple pie cookies! Crafted with a beautifully flaky puff pastry crust, a luscious sweet spiced apple filling, and a decadent caramel drizzle, these treats offer all the nostalgic flavors of a classic apple pie without any of the fuss. They’re as easy to make as they are delicious to devour – making them the perfect handheld dessert for holiday gatherings, cozy evenings, or any time you crave a taste of autumn.
As a former pastry chef, I understand the immense effort that goes into baking a traditional apple pie from scratch. The rolling of pie dough, crafting intricate lattice tops, and the general time commitment can be daunting. That’s why I created these simplified, yet equally impressive, apple pie cookies. By utilizing frozen puff pastry, we bypass the need for any complex dough work or heavy-duty mixers. This innovative approach allows you to enjoy the beloved flavors of apple pie with minimal stress and maximum satisfaction!
Each bite of these delectable treats delivers an explosion of textures and flavors: buttery, flaky layers of puff pastry give way to a warm, cinnamon-spiced apple filling, all perfectly complemented by rich, sweet caramel. If you’re a fan of my apple pie cinnamon rolls or enjoy the cozy taste of fall desserts, you’re absolutely going to adore this recipe. For more apple-inspired delights, don’t forget to check out my apple snickerdoodles or my comforting apple donut cake next!
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Tips for Perfecting Your Caramel Apple Pie Cookies
Handle the puff pastry rounds minimally and gently. Excessive touching can warm the dough, activate gluten, and seal the delicate layers, which prevents them from puffing up into those beautiful, airy sheets during baking. While it won’t ruin the taste, a lighter touch ensures a wonderfully flaky and ethereal texture!
Cut the dough rounds as close together as possible. Puff pastry scraps cannot be effectively re-rolled without significantly compromising their flaky texture. Cutting efficiently minimizes waste and ensures you get the most out of your pastry sheet.
Assemble your apple pie cookies directly on the parchment-lined baking sheet. Puff pastry softens quickly at room temperature, making it harder to handle and transfer once it’s filled or scored. Working on the baking sheet from the start saves time and prevents potential mishaps.
Keep your puff pastry chilled. If your kitchen is warm or you’re working slowly, consider chilling your cut pastry rounds for 10-15 minutes before baking. Cold puff pastry yields the best rise and flakiness.
Ingredient Notes and Smart Substitutions
Puff Pastry: This is the superstar ingredient that gives you a gorgeous, pie-crust-like texture without the monumental effort. For a truly superior flavor and flakiness, I highly recommend opting for all-butter puff pastry if available. Most puff pastry comes frozen, so remember to plan ahead and let it thaw slowly in the refrigerator overnight. This ensures it’s pliable and easy to work with.
Apples: As in my beloved fresh apple cake, fresh apples are always the best choice, especially during peak apple season in the fall when they are bursting with flavor. If you’re in a pinch or short on time, a high-quality canned apple pie filling can be used as a convenient substitute. Just be sure to drain any excess liquid to prevent a soggy cookie.
Brown Sugar: Essential for replicating that comforting, traditional apple pie flavor, brown sugar adds depth and a hint of molasses to the stewed apples. Both light and dark brown sugar work wonderfully; dark brown sugar will impart a slightly richer, more intense caramel note.
Apple Pie Spice: This pre-mixed spice blend typically includes cinnamon, nutmeg, and allspice, creating that signature warm, autumnal flavor. If you don’t have apple pie spice, you can easily create your own blend using individual spices.
Vanilla Extract: A touch of pure vanilla extract enhances all the sweet and spicy notes in the apple filling, adding an extra layer of aroma and depth.
Lemon Juice: A small amount of lemon juice is crucial! It brightens the flavor of the apples, preventing the filling from becoming overly sweet, and also helps to prevent the apples from browning excessively during cooking.
Fine Sea Salt: Just a pinch of salt is a secret weapon in sweet recipes. It balances the sweetness of the sugar and caramel, making all the other flavors truly pop.
Granulated Sugar & Cinnamon (for topping): This simple mixture provides a beautiful golden-brown crust and an extra layer of cinnamon goodness to the puff pastry.
Large Egg (for egg wash): Whisked with a tiny bit of water, an egg wash gives the puff pastry a gorgeous sheen and helps it achieve that inviting golden-brown color during baking.
Caramel: While making homemade caramel from scratch is always the ultimate indulgence and yields the best flavor, a high-quality store-bought caramel sauce is a perfectly acceptable and convenient alternative when time is limited. Make sure to choose a good brand for the best results!
You’ll find the complete list of ingredient measurements and detailed instructions in the comprehensive recipe card below!
Choosing the Best Apples for Your Pie Cookies
The type of apple you choose can significantly impact the flavor and texture of your pie cookies. While most apples will work, selecting the right variety (or a mix!) can elevate your dessert. Here are my top recommendations, all of which I’ve personally tested with this recipe:
- Granny Smith apples: These tart, firm apples hold their shape well during cooking and provide a welcome contrast to the sweetness of the caramel and brown sugar. I often use a mix of green (Granny Smith) and red apples to achieve a perfectly balanced filling—sweet, but with a delightful tangy kick!
- Honeycrisp apples: Known for their exceptionally crisp texture and balanced sweet-tart flavor, Honeycrisps are a fantastic choice. They soften beautifully without turning to mush, maintaining a pleasant bite.
- Gala apples: With their mild, sweet flavor and softer texture, Gala apples cook down nicely into a tender filling. They are a great option if you prefer a sweeter, less tart apple flavor.
- Envy apples: These newer varieties offer a lovely balance of sweetness and firmness, making them ideal for baking. They retain their shape and offer a fragrant, sweet flavor profile.
- Mixing Apples: Don’t be afraid to combine two or three different types of apples! For example, a mix of tart Granny Smiths with sweet Honeycrisps or Galas creates a more complex and well-rounded flavor profile in your filling.
Step-by-Step Recipe Instructions
Follow these simple steps to create your own batch of irresistible Caramel Apple Pie Cookies. Precision and a little patience will ensure a perfect result every time!
Step 1: Make the Apple Pie Filling. In a medium pot set over medium heat, combine your chopped apples, brown sugar, lemon juice, apple pie spices, vanilla extract, and a pinch of fine sea salt. Cook this mixture, stirring occasionally, until the apples become incredibly tender and the liquids reduce into a thick, syrupy, caramel-like sauce that is bubbling gently. This usually takes about 20-25 minutes. Once done, transfer the filling to a separate bowl and allow it to cool completely. Cooling is essential to prevent the hot filling from melting the puff pastry later.
Step 2: Cut Out the Pie Rounds. Ensure your puff pastry is thoroughly defrosted but still cold. Gently unfold it onto a lightly floured cutting board. Using a 2 ¼-inch round cookie cutter, carefully cut out individual puff pastry rounds. You should get approximately 18-20 rounds from one package. Immediately transfer these rounds to your prepared baking sheets lined with parchment paper. Remember to cut the rounds as close together as possible to minimize waste; these delicate scraps typically can’t be re-rolled successfully.
Step 3: Score the Centers. Using a smaller 1 ½-inch round cookie cutter, gently “score” the center of each puff pastry round. The goal is to press the cutter about halfway into the dough, creating a visible indentation or border, but without cutting all the way through the pastry. This scoring technique helps the outer edges of the puff pastry rise higher, creating a perfect little well in the center for our apple filling.
Step 4: Egg Wash, Sugar, and Bake! In a small bowl, whisk one large egg until smooth to create your egg wash. Lightly brush the tops of each puff pastry round with this egg wash. Immediately after, generously sprinkle the tops with your cinnamon sugar mixture (made from granulated sugar and cinnamon). Bake the cookies in your preheated oven at 400°F (200°C) for approximately 10-13 minutes, or until they are beautifully puffed up, golden brown, and wonderfully crisp. As they bake, the smell will be absolutely divine! Once baked, transfer them to a wire rack to cool completely while you bake the second batch. (Don’t forget to bake any puff pastry scraps with egg wash and cinnamon sugar for a bonus treat!)
Step 5: Deflate and Fill. Once the baked puff pastry rounds have cooled slightly, you’ll notice their centers are likely puffed up. Gently use the back of a small spoon to press down and crush the center of each cookie, creating a distinct well. This crucial step creates the perfect little pocket to hold your delicious, cooled apple pie filling. Fill each indented center generously with the prepared stewed apples.
Step 6: Drizzle with Caramel and Serve! The grand finale! Take your cooled apple pie cookies, now filled with their spiced goodness, and liberally drizzle them with your chosen salted caramel sauce. For a neat drizzle, you can use a spoon or transfer the caramel to a small squeeze bottle. These caramel apple pie cookies are best enjoyed fresh, allowing you to savor their crispy pastry and warm filling. Prepare for compliments!
Frequently Asked Questions
These caramel apple pie cookies are best enjoyed within 1-2 days of baking. After the second day, the moisture from the apple filling tends to seep into the puff pastry, making it less crispy and potentially soggy. While still edible, the texture won’t be as delightful.
If your puff pastry deflates significantly after cooling, it’s a strong indicator that it was underbaked. The pastry needs to bake long enough for its structure to set and become firm. Ensure the pastry is a beautiful, deep golden brown all over, not just lightly colored, before removing it from the oven. Proper baking ensures a stable, puffed structure.
I do not recommend freezing the fully assembled and baked caramel apple pie cookies, as the filling’s moisture will cause the puff pastry to become very soggy upon thawing. However, you can certainly cut and freeze the unbaked puff pastry rounds! Lay them flat on a parchment-lined baking sheet and freeze until solid, then transfer to an airtight freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.
Store your assembled caramel apple pie cookies in an airtight container at room temperature. To restore their crispness on subsequent days, simply place them on a parchment-lined baking sheet and reheat them in a preheated oven at 400°F (200°C) for approximately 5-8 minutes, or until they are warm and the pastry is crispy again. This trick works wonders!
Yes, you can absolutely prepare components of these cookies in advance to save time! Bake the puff pastry rounds as instructed, let them cool, and store them in an airtight container at room temperature. The next day, reheat the pastry at 400°F (200°C) for 5-8 minutes to crisp them up before adding the filling. The apple pie filling can also be made 3-4 days in advance and stored in an airtight container in the refrigerator until you’re ready to use it. While you can technically assemble the entire cookie one day in advance, be aware that the pastry will soften more even after reheating compared to making them fresh on the same day.
More Irresistible Apple Recipes
If these caramel apple pie cookies have you craving more delicious apple treats, here are some other recipes you might love:
- Chai Apple Scones: Perfect for breakfast or an afternoon tea, bursting with warm chai spices and tender apples.
- Salted Caramel Apple Bars: A crowd-pleasing dessert featuring a shortbread crust, sweet apple filling, and generous salted caramel.
- Apple Cinnamon Rolls with Apple Pie Filling: Fluffy, sweet rolls stuffed with a decadent apple pie filling – a perfect brunch treat.
If you tried this recipe for Caramel Apple Pie Cookies or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Caramel Apple Pie Cookies
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Ingredients
- 2 cups peeled and cored red apples, diced
- 1/2 cup peeled and cored green apples, diced
- 1/3 cup light brown sugar, packed
- 1 3/4 teaspoon apple pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1/4 teaspoon fine sea salt
- 14 ounces all-butter puff pastry
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 1 large egg, whisked
- 1/4 cup caramel, for drizzling on top
Instructions
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Before you start. Preheat the oven to 400F/200 C and line two baking sheets with parchment paper.
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Make the apple pie filling. In a pot, cook the chopped apples, brown sugar, lemon juice, spices, salt, and vanilla over medium heat until the apples are tender and the sauce is thick like caramel and bubbly, about 20-25 minutes. Transfer to a bowl to cool and set aside.2 cups (260 g) peeled and cored red apples, 1/2 cup (65 g) peeled and cored green apples, 1/3 cup (67 g) light brown sugar, 1 3/4 teaspoon apple pie spice, 1 teaspoon vanilla extract, 1/2 teaspoon lemon juice, 1/4 teaspoon fine sea salt
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Cut out the cookies. Lay the defrosted puff pastry on a lightly floured cutting board. Use a 2 1/4-inch round cookie cutter to cut out 18-20 puff pastry rounds and transfer them to the prepared baking sheets. You can save the scraps to bake off later!14 ounces (14 oz) all-butter puff pastry
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Indent the centers for filling. Use a small 1 1/2-inch round cutter to “score” the inside of each round. It should make an indent but not cut all the way through.
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Sprinkle with cinnamon sugar and bake! Egg wash the tops then generously sprinkle with the cinnamon sugar. Bake until the pastry is puffed up and golden brown, about 10-13 minutes. Cool on a wire rack while you bake the second pan. You can bake off the puff pastry scraps! Brush them with egg wash, sprinkle with cinnamon sugar, and bake until golden brown.1/2 cup (100 g) granulated sugar, 1 tablespoon cinnamon, 1 (50 g) large egg
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Fill the center of the cookies. Once cool, use the back of a spoon to push down the center of the puff pastry. Then fill it with the apple pie filling.
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Drizzle with caramel. Garnish with a drizzle of caramel and enjoy!1/4 cup caramel
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Store the cookies in an airtight container at room temperature. After the first day, they will soften from the moisture in the filling. To crisp them up, place them on a lined baking sheet and reheat them in the oven at 400 F/200 C until crispy, about 5-8 minutes.
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Notes
Cut the rounds as close together as possible; this will minimize waste as the scraps can’t be rerolled without losing flakiness.
Best apples to use: Gala, Envy, Granny Smith, or Honeycrisp are great options. You can also use a variety of a few for a more complex flavor profile!
Making ahead: While they are best made and enjoyed the day of, you can still prepare them ahead of time. Bake the puff pastry rounds and store them in an airtight container. The next day, reheat the pastry at 400 F/200 C for 5-8 minutes then add the filling. The filling can be made 3-4 days in advance and kept in the fridge until ready to use! You can make the entire assembled cookie one day in advance, but they will be softer even after crisping in the oven!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.