Appetizer Candies with Puff Pastry and Apples
I prepared these apple candies at one of the festive meals, more at the request of the little ones, curious to see what an apple pie would look like transformed into something resembling a candy. They disappeared quite quickly, a sign that the presentation method worked. I repeated the recipe several times, each time simply and without hassle.
Quick Info
Total Time: about 1 hour
Preparation Time: 40 minutes (including forming the candies and cooling time)
Baking Time: 5-7 minutes
Number of Servings: depends on the size of the apples, usually 25-30 candies
Difficulty: easy
Recipe Type: sweet snack/holiday appetizer
Ingredients
- a few apples (washed, cut into rectangular cubes, as uniform as possible)
- 1 teaspoon ground cinnamon
- 1 package of puff pastry (thin sheets for classic pie)
- a little oil for greasing the sheets
- kitchen string for tying the candies
Preparation Method
1. Cut the apples into cubes as equal in size as possible, in a rectangular shape. Sprinkle cinnamon over the cubes and mix well to coat evenly.
2. Unfold each sheet of puff pastry, one at a time. Brush the sheet with a little oil using a brush, so it doesn't dry out and become crispy while baking.
3. Cut each sheet widthwise into several equal strips, then cut each strip in half. The strips should be wide enough to completely wrap around an apple cube.
4. Prepare the pieces of string in advance, cut to the same length, so they are handy when rolling the candies.
5. On each strip of puff pastry, place an apple cube at the edge. Roll the sheet over the apple, so it is completely covered, but without squeezing too hard to avoid tearing the sheet.
6. Gently twist the edges of the roll, just like you would wrap a candy.
7. Tie each end with string, without tightening excessively, just enough to hold the shape.
8. Repeat for each candy until all apple cubes are finished.
9. Place the candies on a baking sheet lined with parchment paper, then put the tray in the refrigerator or a cool place for about 30 minutes. They will bake better if they are cold.
10. Preheat the oven to high temperature (not specified in the source, I generally use 200°C for puff pastry).
11. Bake the candies for 5-7 minutes, watching closely, so the sheets don't burn and the apples don't burst. They bake quickly, so don't leave them unattended.
12. Remove the tray and let the candies cool in the tray to maintain their shape.
13. Once cooled, carefully cut the string and place the candies on a plate. Sprinkle a little powdered sugar on top if you like.
14. They can be served immediately or can be kept covered for a few hours until serving.
Why I Make the Recipe Often
I like the recipe because it's quick and simple. I can adapt it based on what I have at home. Apples and puff pastry are usually staples in the kitchen. The candies are suitable as a snack for children or as a light dessert to put on a larger table.
Tips and Variations
Tips
- Do not leave the puff pastry sheets exposed to air for too long, they dry out quickly and become fragile.
- Brush each sheet with oil as soon as you unfold it.
- Cut the apple cubes as uniformly as possible so they bake evenly.
Substitutions
- Instead of apples, you can use firm pears, also cut into cubes.
- You can use melted butter instead of oil for a richer taste, but the final result will be different in texture.
Variations
- You can add a little nut or raisins along with the apple, but be careful not to tear the sheet while rolling.
- For a savory version (as I tried with cheese), use cheese instead of apples, without cinnamon.
Serving Ideas
- They are great for appetizer platters, at children's parties, or as a quick Sunday dessert.
- You can serve them cold or at room temperature. The powdered sugar on top is optional.
Frequently Asked Questions
1. Can they be made with unpeeled apples?
Yes, if you prefer with skin and the apples are nice, there's no need to peel them. The texture will be more rustic.
2. Can the candies be frozen before baking?
I do not recommend it, the raw puff pastry dries out and breaks in the freezer.
3. How long do they last after baking?
They are good for a few hours at room temperature. After a day, the sheets are not as crispy.
4. Can I tie the ends with something other than string?
You can use thin strips of puff pastry, but they won't hold as well in the oven.
5. What type of apples are suitable?
Firmer apples (not too juicy) work best because they don't leak during baking.
Nutritional Values
Approximately, for one candy (out of about 30 pieces):
- Calories: 35-45 kcal
- Carbohydrates: 8 g
- Protein: 0.2 g
- Fats: 0.5 g
The puff pastry and apples are the main sources of calories. Added powdered sugar is optional and can be omitted.
Storage and Reheating
Best consumed on the day of preparation while the sheets are still crispy. I do not recommend keeping them overnight, as the sheets absorb moisture from the apples and become soggy. If any are left, keep them covered and eat them within 24 hours. Reheating does not restore the original texture.
I prepared these apple candies at one of the festive meals, more at the request of the little ones, curious to see what an apple pie would look like transformed into something resembling a candy. They disappeared quite quickly, a sign that the presentation method worked. I repeated the recipe several times, each time simply and without hassle.
Quick Info
Total Time: about 1 hour
Preparation Time: 40 minutes (including forming the candies and cooling time)
Baking Time: 5-7 minutes
Number of Servings: depends on the size of the apples, usually 25-30 candies
Difficulty: easy
Recipe Type: sweet snack/holiday appetizer
Ingredients
- a few apples (washed, cut into rectangular cubes, as uniform as possible)
- 1 teaspoon ground cinnamon
- 1 package of puff pastry (thin sheets for classic pie)
- a little oil for greasing the sheets
- kitchen string for tying the candies
Preparation Method
1. Cut the apples into cubes as equal in size as possible, in a rectangular shape. Sprinkle cinnamon over the cubes and mix well to coat evenly.
2. Unfold each sheet of puff pastry, one at a time. Brush the sheet with a little oil using a brush, so it doesn't dry out and become crispy while baking.
3. Cut each sheet widthwise into several equal strips, then cut each strip in half. The strips should be wide enough to completely wrap around an apple cube.
4. Prepare the pieces of string in advance, cut to the same length, so they are handy when rolling the candies.
5. On each strip of puff pastry, place an apple cube at the edge. Roll the sheet over the apple, so it is completely covered, but without squeezing too hard to avoid tearing the sheet.
6. Gently twist the edges of the roll, just like you would wrap a candy.
7. Tie each end with string, without tightening excessively, just enough to hold the shape.
8. Repeat for each candy until all apple cubes are finished.
9. Place the candies on a baking sheet lined with parchment paper, then put the tray in the refrigerator or a cool place for about 30 minutes. They will bake better if they are cold.
10. Preheat the oven to high temperature (not specified in the source, I generally use 200°C for puff pastry).
11. Bake the candies for 5-7 minutes, watching closely, so the sheets don't burn and the apples don't burst. They bake quickly, so don't leave them unattended.
12. Remove the tray and let the candies cool in the tray to maintain their shape.
13. Once cooled, carefully cut the string and place the candies on a plate. Sprinkle a little powdered sugar on top if you like.
14. They can be served immediately or can be kept covered for a few hours until serving.
Why I Make the Recipe Often
I like the recipe because it's quick and simple. I can adapt it based on what I have at home. Apples and puff pastry are usually staples in the kitchen. The candies are suitable as a snack for children or as a light dessert to put on a larger table.
Tips and Variations
Tips
- Do not leave the puff pastry sheets exposed to air for too long, they dry out quickly and become fragile.
- Brush each sheet with oil as soon as you unfold it.
- Cut the apple cubes as uniformly as possible so they bake evenly.
Substitutions
- Instead of apples, you can use firm pears, also cut into cubes.
- You can use melted butter instead of oil for a richer taste, but the final result will be different in texture.
Variations
- You can add a little nut or raisins along with the apple, but be careful not to tear the sheet while rolling.
- For a savory version (as I tried with cheese), use cheese instead of apples, without cinnamon.
Serving Ideas
- They are great for appetizer platters, at children's parties, or as a quick Sunday dessert.
- You can serve them cold or at room temperature. The powdered sugar on top is optional.
Frequently Asked Questions
1. Can they be made with unpeeled apples?
Yes, if you prefer with skin and the apples are nice, there's no need to peel them. The texture will be more rustic.
2. Can the candies be frozen before baking?
I do not recommend it, the raw puff pastry dries out and breaks in the freezer.
3. How long do they last after baking?
They are good for a few hours at room temperature. After a day, the sheets are not as crispy.
4. Can I tie the ends with something other than string?
You can use thin strips of puff pastry, but they won't hold as well in the oven.
5. What type of apples are suitable?
Firmer apples (not too juicy) work best because they don't leak during baking.
Nutritional Values
Approximately, for one candy (out of about 30 pieces):
- Calories: 35-45 kcal
- Carbohydrates: 8 g
- Protein: 0.2 g
- Fats: 0.5 g
The puff pastry and apples are the main sources of calories. Added powdered sugar is optional and can be omitted.
Storage and Reheating
Best consumed on the day of preparation while the sheets are still crispy. I do not recommend keeping them overnight, as the sheets absorb moisture from the apples and become soggy. If any are left, keep them covered and eat them within 24 hours. Reheating does not restore the original texture.