Easy apple pie and cranberry filling inside flaky puff pastry layers, rolled and baked as a pull-apart casserole for a unique fall and Thanksgiving dessert recipe.
Keyword apple pie for thanksgiving, apple pie rolls, puff pastry pie
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Plating Pixels
6largeGala or Fuji applesnot green apples
1packagepuff pastry(2 sheets) thawed
¼cuppacked brown sugar
Preheat oven to 350° F. Core and cut apples into small cubes, leaving skin on.
Melt butter in a large non-stick pan over medium heat. Stir in apples and granulated sugar. Cook, stirring occasionally, for 10-12 minutes until apples are soft and tender. A lot of liquid should draw out, discard or use for another purpose. Remove from heat and stir in cranberries.
Roll Puff Pastry Sheets onto a flat, lightly floured parchment-lined surface. Use a rolling pin to flatten slightly into a rectangular shape.
Top with drained apple mixture, then evenly sprinkle both sheets with brown sugar and cinnamon, leaving about ½-inch from edges.
Using the parchment to lift, carefully roll from the short end to create a tube. Cut into about 2.5 inch pieces.
Place in a greased casserole dish on their sides; lightly touching but not packed. Brush tops with egg. Bake 20-25 minutes, or until dough is cooked through and golden on top. Garnish with toasted pecans.
Be sure apples are ripe and smell sweet. This is the main flavor and sweetness of this recipe and will affect the results greatly.
Cooking apples ahead of time softens them up, brings out natural sugars and reduces liquid that can leak out during baking.