Open Puffs with Apples

by Editorial Staff

Today I am preparing open puffs with apples from ready-made puff pastry. It turns out fast and fragrant mini-cakes. Baked apples with apricot jam to taste are like a delicate cream in a cake. Both children and adults will enjoy such delicate puffs.

Summary

Cook Time	30 mins
Total Time	30 mins
Course	Main Dish
Servings (Default: 10)

Ingredients

Frozen puff pastry – 300 g
Apples – 5 pcs.
Apricot jam (or jam) – 100 g
Yolk – 1 pc.
Almond flakes – 3 tbsp
Flour – for working with dough
Vegetable oil – for greasing parchment

Instructions

We prepare all the necessary ingredients. Defrost the dough.
We peel the apples, cut in half, remove the core.
On each half of the apples, we make several longitudinal cuts not completely.
We turn on the oven to heat up to a temperature of 200 degrees. Sprinkle the table with flour. Roll out the puff pastry and cut it into 10 identical rectangles of such a size that, by placing half of the apple in the center, another 1-2 cm remains on all sides.
Place each half of the apple on a rectangle of dough. Lift and pinch the edges of the dough.Place the puffs on a baking sheet lined with baking paper and lightly oiled. Grease the edges of the dough with yolk
Lubricate the apples with heated apricot jam or jam so that it gets into the longitudinal cuts.
We send a baking sheet with puffs to an oven preheated to 200 degrees for about 20 minutes.
Once again grease the finished puffs with apples with jam or jam and sprinkle with almond flakes.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.