Apple Cranberry Puff Pastry is easy to make with dried fruit and frozen puff pastry. Have fruity goodness anytime!
When I originally made this, I used dried apples, cranberries, and raisins. But you could use any dried fruit combination you wanted. This recipe is so easy and quick, you have fruity goodness any time.
Preparing the Pastry
Getting the puff pastry ready was simply a matter of putting it in the refrigerator to defrost. Allowing the pastry to defrost on the countertop is not advised because it can get too soft too quickly. The pastry should still be firm but not hard.
Preparing the Fruit
Dried fruit is very easy to work with. All that is required is liquid to rehydrate it. You can add spices. Put whole spices in a cheesecloth bag so they will be easy to remove later. To make a sweet sauce, add sugar and let the mixture simmer until the sauce has thickened into a syrup consistency.
Set three of the apple rings aside for decoration.
Run the fruit mixture through a food processor to make everything a uniform size. Foods that are an even size cook uniformly. Can you do this before the fruit is rehydrated? Yes, but the processor has to work harder. Fruit can get stuck on the blade and the motor and heat up with all the work. Rehydrate before using the processor.
Rolling the Pastry
Next is unrolling the puff pastry and filling it with the apple filling. Some puff pastry comes in a sheet, so unfold it carefully. If you get any holes in your pastry, use your fingers to pinch it back together. Cut off a tiny bit from the edge if you have a larger hole. Roll the dough out with a light touch far enough the it extends but not that it’s paper thin.
Think of the pastry in thirds. Put the filling in the center third of the rolled puff pastry. Leave about an inch uncovered at the top and bottom. Bring the right side up all the way to the edge and then the left side up to the other edge. Seal the top, bottom, and sides by pinching them together with your fingers or a fork.
You will probably have extra dough left over. You could make croissants out of it or Easy Puff Pastry Apple Pie.
Eggwash for Apple Cranberry Puff Pastry
Make a nice crust by brushing the pastry with an egg wash before baking it. Decorate it with the three rings you set aside. Sprinkle the top with sugar. Large decorating sugar is best, but regular sugar will work just as well.
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Apple Cranberry Puff Pastry
Equipment
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Ingredients
- 16 oz puff pastry, frozen
- 3 oz dried apples
- 1 tablespoon dried cranberries
- 1 tablespoon raisins
- 1 cup sugar
- 1 ¼ cups water
- 2 cinnamon sticks
— Topping —
- 1 egg
- 1 tablespoon water
- 1 tablespoon sugar
- 3 reserved apple slices
Instructions
- 16 oz puff pastryIf the pastry is still frozen, put it into the refrigerator to thaw. Only remove it when it has softened.
- Flour your work area with a bit of flour to prevent sticking. Put parchment paper on your half-sheet pan. Preheat the oven to 400 °F (204 °C).
- 3 oz dried apples, 1 tablespoon dried cranberries, 1 tablespoon raisins, 1 cup sugar, 1 1/4 cups water, 2 cinnamon sticksIn a large sauce pan, put the apples, cranberries, raisins, sugar, water and cinnamon sticks. Put on medium heat, and stir occasionally until the apples are fully hydrated. Cover and reduce heat to low and let the sauce thicken until it sticks to the back of a spoon. Remove from the heat, but keep covered.
- Remove three of the apple slices from the pan, and set aside. Put the remaining mixture into the food processor and pulse process until you have uniform shapes and sizes. Do not over-process.
- Roll out the sheet. Put filling down the center of the pastry.
- Fold each side up and over, then slit those with a knife.
- 1 egg, 1 tablespoon water, 1 tablespoon sugarMake an egg wash by combining the water and egg and mixing thoroughly. Using a good pastry brush, brush the pastry thoroughly. Then sprinkle sugar on the top.
- 3 reserved apple slicesPut the slices of apple you set aside on top of the pasty.
- Put the pastry into the hot oven and bake until they have puffed up and are golden brown, about 10-15 minutes.
- When the pastry has slightly cooled, remove them from the pan and put it on a nice serving dish. The caramel candy that oozed out is good to eat, too!
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