Flaky Apple Pinwheels Recipe | Sur La Table (2024)

• 2 medium apples (12 ounces), such as Braeburn, Gala, or Rome
• ¼cup sugar
• ¼ teaspoon ground cinnamon
• Scant 1⁄8 teaspoon nutmeg, preferably freshly ground
• Pinch of kosher salt
• 1 sheet frozen puff pastry (9 ounces), thawed at room temperature for 45 minutes (keep refrigerated until ready to use)
• 1 tablespoon unsalted butter, cut into small pieces
• 1 large egg
• Turbinado sugar, or another coarse sugar, for sprinkling (optional)

Simple and lovely on their own, these individual pastries are even better with a scoop of vanilla ice cream or a dollop of crème fraîche. They’re best when warm from the oven, so if it helps with timing, you can assemble them ahead and refrigerate for a couple of hours before baking (don’t brush with egg until the last minute, though). Slicing the apples is a breeze; try to aim for uniform thickness so they cook evenly.

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Peel the applesand cut them into ¼-inch-thick slices. Put the apples in a medium bowl.Sprinkle with the sugar, cinnamon, nutmeg,and salt, and toss until evenly coated.

On a lightly floured surface, gently unfold thepuff pastry and roll it out to a 12-inch square(use a ruler; don’t guesstimate). Cut it intofour 6-inch squares. Put the squares on thelined baking sheet.

Pour a little water in a small dish. Set amound of apples in the center of each pastrysquare, distributing them evenly. Drop thebutter pieces evenly over the apples. Moistenthe four corners of one of the pastry squareswith the water. Lift up and join the cornerstogether in the center, first squeezing themfirmly and then giving a good hard twist(don’t be shy; firm pressure is essential orthe pinwheels may open during baking).Repeat with the other three squares.

Lightly beat the egg in a small dish. Brushthe pastries with the egg; be sure to coatall surfaces, including the sides and thecenter knob. Sprinkle each pastry with a littleturbinado sugar. Bake until the pinwheels aredeep golden on top and bottom (lift one up tocheck), about 25 minutes. Set the pan on arack for 5 to 10 minutes before serving.

• 2 medium apples (12 ounces), such as Braeburn, Gala, or Rome
• ¼cup sugar
• ¼ teaspoon ground cinnamon
• Scant 1⁄8 teaspoon nutmeg, preferably freshly ground
• Pinch of kosher salt
• 1 sheet frozen puff pastry (9 ounces), thawed at room temperature for 45 minutes (keep refrigerated until ready to use)
• 1 tablespoon unsalted butter, cut into small pieces
• 1 large egg
• Turbinado sugar, or another coarse sugar, for sprinkling (optional)

Simple and lovely on their own, these individual pastries are even better with a scoop of vanilla ice cream or a dollop of crème fraîche. They’re best when warm from the oven, so if it helps with timing, you can assemble them ahead and refrigerate for a couple of hours before baking (don’t brush with egg until the last minute, though). Slicing the apples is a breeze; try to aim for uniform thickness so they cook evenly.

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Peel the applesand cut them into ¼-inch-thick slices. Put the apples in a medium bowl.Sprinkle with the sugar, cinnamon, nutmeg,and salt, and toss until evenly coated.

On a lightly floured surface, gently unfold thepuff pastry and roll it out to a 12-inch square(use a ruler; don’t guesstimate). Cut it intofour 6-inch squares. Put the squares on thelined baking sheet.

Pour a little water in a small dish. Set amound of apples in the center of each pastrysquare, distributing them evenly. Drop thebutter pieces evenly over the apples. Moistenthe four corners of one of the pastry squareswith the water. Lift up and join the cornerstogether in the center, first squeezing themfirmly and then giving a good hard twist(don’t be shy; firm pressure is essential orthe pinwheels may open during baking).Repeat with the other three squares.

Lightly beat the egg in a small dish. Brushthe pastries with the egg; be sure to coatall surfaces, including the sides and thecenter knob. Sprinkle each pastry with a littleturbinado sugar. Bake until the pinwheels aredeep golden on top and bottom (lift one up tocheck), about 25 minutes. Set the pan on arack for 5 to 10 minutes before serving.