Close
Active Time:40 minsTotal Time:2 hrsServings:6
Active Time:40 mins
Active Time:
40 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:6
Servings:
6
Jump to recipe
Making your ownApple Pie Breakfast Pastryis a great way to give you more control over the ingredients you use and—bonus!— improves your cooking skills. Granny Smith apples are available year round and are the perfect varietal for a pastry because they are less sweet, more tart and can hold up to baking without losing that classic apple pie filling texture. Read on to learn why it’s so important to cut slits into the top of the pastry.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1mediumGranny Smith apple, peeled, cored and finely chopped (about 1 cup)3tablespoonswater, divided1teaspoongratedlemon zest1teaspoonlemon juice½teaspooncornstarch½teaspoonapple pie spice¼teaspoonsalt, divided1(8.4-ounce) sheetfrozen puff pastry, thawedAll-purpose flour, for work surface4ouncesreduced-fat cream cheese, softened¼cupconfectioners' sugarplus 1 tablespoon, divided1largeegg2teaspoonswhole milk
Cook Mode(Keep screen awake)
Ingredients
1mediumGranny Smith apple, peeled, cored and finely chopped (about 1 cup)
3tablespoonswater, divided
1teaspoongratedlemon zest
1teaspoonlemon juice
½teaspooncornstarch
½teaspoonapple pie spice
¼teaspoonsalt, divided
1(8.4-ounce) sheetfrozen puff pastry, thawed
All-purpose flour, for work surface
4ouncesreduced-fat cream cheese, softened
¼cupconfectioners' sugarplus 1 tablespoon, divided
1largeegg
2teaspoonswhole milk
Directions
Line a large rimmed baking sheet with parchment paper. Combine apple, 2 tablespoons water, 1 teaspoon each lemon zest and lemon juice, ½ teaspoon each cornstarch and apple pie spice and ⅛ teaspoon salt in a small saucepan; bring to a boil over medium-high heat. Cook, stirring frequently, until the apple is slightly softened and caramelized, about 5 minutes. Remove from heat; set aside, uncovered, at room temperature to cool slightly, about 15 minutes.
Stir 4 ounces cream cheese, ¼ cup confectioners’ sugar and the remaining ⅛ teaspoon salt in a small bowl until smooth. Set aside 2 tablespoons of the cream cheese mixture in a separate small bowl for icing. Beat 1 egg and the remaining 1 tablespoon water together in a small bowl.
Remove the puff pastry halves from the freezer; spread the remaining cream cheese mixture in a 2-inch-wide strip lengthwise down the middle of 1 of the pastry halves, leaving a ¾-inch border along the edges. Spoon the apple filling evenly over the cream cheese layer. Brush the pastry border with egg wash; place the remaining pastry piece over the apple filling, pressing the edges to seal. Brush the pastry with egg wash; discard any remaining egg mixture. Freeze, uncovered, until firm, about 20 minutes.
Meanwhile, preheat oven to 350°F. Using a very sharp knife, cut 8 small (about ½-inch) evenly spaced slits in the top of the pastry. Bake, rotating the baking sheet front to back halfway through, until golden brown and evenly puffed, 40 to 45 minutes. Let cool on the baking sheet on a wire rack for 10 minutes.
Nutrition Information
Calories 236, Fat 14g, Saturated Fat 8g, Cholesterol 18mg, Carbohydrates 24g, Total Sugars 10g, Added Sugars 7g, Protein 4g, Fiber 2g, Sodium 314mg, Potassium 38mg
Frequently Asked Questions
Egg wash serves as a binding agent to seal the pastry and gives it a shiny, golden brown finish.
We chose Granny Smith, but you can use whatever fresh apple you like best. Some good alternatives include Honeycrisp, Royal Gala, Fuji, Cortland, Jonagold and Jonathan.
Keep the baked, frosted puff pastry at room temperature. If you plan to eat it within 24 hours, you can store it in a bag or box. Otherwise, use an airtight container where it will be good for a couple of days.
EatingWell.com, October 2024
Rate ItPrint
Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
