These Apple and Dulce de Leche Puffs are buttery, flaky, and totally indulgent!! The fact that they’re so easy to prepare makes them the perfect autumn treat.
One thing that I adore about this time of year is that it’s apple season! I also adore the weather, the natural colors, and all the holiday prep…anyway! I adore all things autumn. During this time, apples and pumpkins are the stars of my kitchen, just as in most kitchens of this country, so I decided that this is the best moment to share this amazing and super easy recipe.
Meet my Apple and Dulce de Leche Puffs!
In my opinion, apples and dulce de leche are a combination made in heaven. They go so well with each other. The dulce de leche sweetness plus the tart of the apple…simply delicious!
While it is true that at this time, we can find apples everywhere, this may not always be the case. This is when Bob Evans Glazed Apples are extremely convenient. You can use them as a side dish or as an ingredient in many recipes.
I’m not exaggerating when I say these Apple and Dulce de Leche Puffs disappeared in no time. They bake up beautifully with lots of flaky, delicious layers. The flavor combination is out of this world. And the best part is that these apple puffs are a cinch to put together with the help of frozen puff pastry, dulce de leche, and Bob Evans Glazed Apples.
These Apple and Dulce de Leche Puffs are definitely going to be on my table for the holidays… and I hope they will be on yours too!
Apple and Dulce de Leche Puffs
- Preheat oven to 400º F. Line a baking sheet with parchment paper.
- Unfold the puff pastry sheet and roll it to 9×12 inches. Cut twelve 3-inch squares.
- Spread each square with 1 teaspoon of dulce de leche. Place a Bob Evans glazed apple wedge diagonally on each. Fold 2 opposite corners to the center over the filling and press to seal. Place the filled pastries onto the baking sheet. Brush with milk and sprinkle with sugar.
- Bake for 15 minutes, or until golden brown and puff.
- Warm the apple jelly in the microwave for 30 – 40 sec. While the pastry is still warm, brush them with the liquid apple jelly. Cool on a wire rack.
This recipe is sponsored by Bob Evans. However, all opinions expressed are my own, as always. Thank you, though, for supporting them and the other brands which help make this site possible.