Salted Caramel Apple Pastry Puffs

Salted Caramel Apple Pastry Puffs

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Apple Filling Ingredients

  • 4 LG Michigan Honeycrisp apples (4 cups)
  • 1 T freshly squeezed lemon juice
  • 1/8 C Pioneer® Sugar
  • 1 ½ tsp ground cinnamon
  • ¼ tsp sea salt
  • ¼ C unsalted butter
  • ½ C Pioneer® Golden Light Brown Sugar, packed
  • 1/8 C cornstarch
  • Cold water (just enough water to mix with cornstarch to thicken filling)
  • 1 tsp vanilla
  • 1/8 C heavy cream

Choux Pastry:

  • 1 C water
  • ½ C unsalted butter
  • 1 C all-purpose flour
  • ½ tsp table salt
  • 3 LG eggs

Salted Caramel Sauce:

  • 6 tsp unsalted butter
  • 1 C Pioneer® Golden Light Brown Sugar, packed
  • 1/3 C heavy cream
  • 1 tsp vanilla
  • 1 tsp sea salt


  1. Peel, core and dice the Michigan apples into small chunks (about ½-inch) and place in a bowl. Toss with lemon juice, Pioneer® Sugar, cinnamon, sea salt and set aside.
  2. In a large saucepan, melt together the unsalted butter and Pioneer® Golden Light Brown Sugar. Allow to simmer for 3 minutes while stirring constantly. Add the Michigan apples and continue to simmer uncovered for about 15 minutes, or just until the apples are tender. [Make sure that you stir occasionally to prevent sticking or burning of the bottom of the pan.]
  3. Mix the cornstarch with just enough cold water to allow it to completely dissolve. Increase the heat and bring the apples to a boil. Next, drizzle the cornstarch mixture into the boiling mixture stirring constantly; cook apple mixture until the filling has thickened.
  4. Remove from the heat and stir in the vanilla and the heavy cream. Spread filling onto a parchment lined cookie sheet and place into the freezer to cool down quickly.

Pastry Directions:

  1. Preheat oven to 400° F.
  2. In a large saucepan, combine the water and butter and bring to a boil.
  3. Combine the flour and salt in a small bowl. Add flour mixture to boiling mixture and stir robustly until the mixture no longer sticks to the sides of the pan and forms a ball.
  4. Remove saucepan from heat and let this mixture cool for 5 minutes with spreading it out so it will cool nicely.
  5. Add the eggs, one at a time, stirring thoroughly after each addition. After the final egg is added, beat the mixture until nice and smooth. What you’ll end up will look like a thick paste.
  6. Use a small cookie scoop to drop the batter onto a parchment paper lined baking sheet. Bake for 25 minutes or until puffed and golden.
  7. Carefully cut the tops off of the pastries with a serrated knife and remove any soft dough inside. Mound the cooled apple filling into the bottom half of the pastries and replace with matching tops.

Salted Carmel Sauce:

  1. Melt the butter in a large saucepan over medium heat. Add the Pioneer® Golden Light Brown Sugar, stirring well. Bring to a boil; stir in heavy cream; let this mixture boil for 2 minutes. Remove from heat and stir in vanilla and sea salt.
  2. Drizzle the hot salted caramel over the apple filled pastries. Place pastries on serving platter and garnish as desired.

Cooks Note

If possible, don’t fill the pastries with the apple filling until they are ready to be served or they can become soggy, especially if the apple filling is still warm.
Salted Caramel Apple Pastry Puffs
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.