Inside-Out Caramel Apples


These unbelievably yummy baked apples have a gooey caramel filling and a flaky puff pastry wrapping.  The look is elegant and the taste is outstanding!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 25 minutes
  • Serves: 4
1 star 2 star 3 star 4 star 5 star
4 57



  • 1/2 tsp. ground cinnamon

  • 2 tbsp. sugar

  • 1 egg

  • 1 tbsp. water

  • 4 medium Granny Smith apples, peeled

  • 1/2 cup caramel topping

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 4 cups vanilla ice cream


  1. Heat the oven to 400°F.  Stir the cinnamon and sugar in a shallow bowl.  Beat the egg and water in a small bowl with a fork or whisk.  Using a melon baller, scoop the cores out of the apples from the top, making sure to leave the bottoms intact.

  2. Coat the apples with the cinnamon mixture.  Spoon 2 tablespoons caramel topping into each apple.

  3. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10x9-inch rectangle.  Cut into 9 (1x10-inch) strips  Press the ends of 2 pastry strips together to make 1 (1x20-inch) strip.  Repeat with 6 of the remaining pastry strips.  Cut 8 leaf shapes from the last pastry strip.

  4. Starting at the bottom, wind 1 pastry strip around 1 apple, slightly overlapping the edges of the pastry.  Repeat with the remaining pastry strips and apples.  Top each with 2 pastry leaves.  Brush the pastries with the egg mixture.  Place the pastries onto a baking sheet.

  5. Bake for 25 minutes or until the pastries are golden brown.  Serve the pastries with the ice cream.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.


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Submitted by:
Lisa C.
Date: 10/4/2010

5 star rating

""Better than any apple pie I've ever tasted". Exact quote from my husband. The only thing I'd recommend is to not start the pastry too low on the apple since the juice will keep it soggy."

Submitted by:
Dee E.
Date: 12/9/2010

4 star rating

"The cooking time needs to be adjusted, the pastry was done but the apple was still very crunchy- had to cut it with a knife. Not sure how to have the apple cooked all the way through without burning the pastry. It's a good idea, but just didn't come out as expected."

Submitted by:
Diana G.
Date: 5/12/2011

3 star rating

"Apple was too hard and had to use a knife to cut. Wish apple was softer. Had to take out of oven as starting to burn."

Submitted by:
A C.
Date: 9/2/2011

4 star rating

"Definitely knew that 400 degrees was too high so adjusted to 350 and covered with aluminum foil tent and baked for 25 minutes until I could poke a skewer into the apple easily. This is a great recipe and tasted great! Just bake at 350"

Submitted by:
Sheila C.
Date: 10/13/2011

3 star rating

"I make these often but I altered the recipe - the oven temp is off... 400F is too high, 350F and tented is much better, but the apple is still a bit too crunchy. I now roll the apples in cinnamon and then microwave for about 2-3 minutes just till they're a bit softer, cool them, roll them again - in brown sugar and cinnamon (The cinnamn does get a bit melted first time around.)then I wrap it in the puff pastry, but start a little higher up on the apple because it does get a bit wet."

Submitted by:
Sandy M.
Date: 10/13/2011

3 star rating

"Want to try this but - What is caramel sauce?"

Submitted by:
Barbara S.
Date: 10/16/2011

3 star rating

"I'm making today but will use Jonagold or some other softer apple than Granny Smith...that way, the apple will cook softer in less time and give that apple pie softness we're looking for. Also like the idea of going down to 350* with the oven temp...the last thing I need is the smoke alarm to go off. Beautiful dessert--especially for those of us in Michigan with our awesome Apples!"

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