These Apple and Dulce de Leche Puffs are the perfect balance of buttery, flaky pastry and a rich, caramel-like filling that pairs so well with the tartness of the apples. Plus, they bake up beautifully and are great for any occasion—whether you want to enjoy them as a cozy dessert, a snack, or even with your morning coffee.
Oriana’s Thoughts On The Recipe
You know that feeling when the weather starts to cool down, and all you want is something warm and comforting? That’s when I head to the kitchen to whip up these Apple and Dulce de Leche Puffs! They’re so buttery and flaky, yet the sweetness of the dulce de leche paired with the slight tartness of the apples makes them irresistible. I honestly think this combo is magic!
What I love the most is how simple they are to make. It’s one of those recipes that feels super impressive, but even if you’re starting in the kitchen, you’ll totally nail it. Plus, they bake up with those beautiful, flaky layers that everyone goes crazy for. You’ll look like a pro!
They’re versatile, too! Whether you’re serving them for dessert after a cozy dinner or enjoying them as a sweet snack with coffee, these puffs fit the bill. I promise that once you try them, they’ll become your go-to autumn treat.
What I Love About This Recipe
An Amazingly Easy Recipe: Don’t let the impressive looks fool you—this recipe is super simple! The puff pastry comes pre-made, and the filling is straightforward. You can even use store-bought glazed apples. It’s just a matter of assembling, baking, and enjoying.
Apple & Dulce de Leche = A Heavenly Pairing: To me, the sweetness of the dulce de leche and the tartness of the apples are a match made in heaven. It’s a perfect balance that makes every bite more interesting than the last. They complement each other in a way that makes this dessert feel luxurious yet homey.
Buttery, Flaky, and Totally Indulgent!!: These little puffs are everything you want in a treat—crispy, golden layers on the outside and a deliciously rich filling inside. The buttery flavor from the puff pastry really comes through with every bite. They’re indulgent, but isn’t that what makes them so special?
Perfect Any Time of Day: These puffs aren’t just for dessert—they’re great as a snack, and they shine at breakfast, too! Paired with a hot cup of coffee or tea, they’re just what you need to start the day with a smile.
Potential Cons Of The Recipe
- Puff Pastry Can Be Tricky: Working with puff pastry might feel intimidating, especially if it’s your first time, as it can get sticky or tough if overhandled.
- Sweetness Level: Dulce de leche is very sweet, so if you’re not a fan of super sweet desserts, this may feel a bit rich.
Tips To Mitigate These Cons
- Handling Puff Pastry: Keep the pastry as cold as possible. If it starts to get too soft, pop it back in the fridge for a few minutes before continuing.
- Balancing Sweetness: If you prefer things a bit less sweet, you can reduce the amount of dulce de leche or use a tart apple variety to balance out the sweetness.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Frozen Puff Pastry Sheets: This is the magic ingredient that creates all those flaky layers. Make sure to thaw it in the fridge so it’s easy to handle but still cold. Note: You can also use Pillsbury Dough Sheet, Original Crescent, for a dairy-free version.
- Dulce de Leche: Rich, creamy, and sweet, this is the star of the filling. Note: You can make your own or buy it ready-made from the store.
- Milk: Used to brush the tops of the pastry for that golden color. Note: You can swap this with a non-dairy milk if needed.
- Coarse Sugar (Optional): Sprinkling coarse sugar on top before baking gives an extra sweet crunch.
- Apple Jelly or Jam (Optional): A fun addition to the filling if you want to amp up the apple flavor.
For the Glazed Apples:
- Butter: Helps cook the apples until tender and adds richness.
- Tart Apples: I recommend Granny Smith for their tart flavor, which balances the sweetness of the dulce de leche.
- Cold Water & Cornstarch: This helps thicken the glaze, making the apples sticky and delicious.
- Brown Sugar: Adds a deep, caramel-like sweetness to the apples.
- Ground Cinnamon & Nutmeg: These warm spices are a must for that cozy fall flavor.
- Pure Vanilla Extract: Rounds out the flavors with a subtle sweetness.
Shortcut Tip: If you’re short on time or just want to make things even easier, you can totally use store-bought apple pie filling instead of making the glazed apples from scratch! Just spoon a bit of the filling onto the puff pastry with the dulce de leche, and you’ll still get that delicious apple flavor without the extra steps. Perfect for busy days when you still want to bake up something amazing!
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cut The Puff Pastry
Unfold one puff pastry sheet and roll it to 9 x 12 inches. Using a pizza cutter or a sharp knife, cut twelve 3-inch squares. Repeat with the other puff pastry sheet. You will end up with 24 squares.
- Assemble The Apple Puffs
Spread each square with 1 teaspoon of dulce de leche, leaving about ½ inch from the edge. Place 1 – 2 slices of glazed apple wedges diagonally on each. Fold 2 opposite corners to the center over the filling and press to seal. Place the filled pastries onto the baking sheets. Brush with milk and sprinkle with coarse sugar, if desired.
Tip: if time allows, chill the shaped apple puff in the refrigerator, covered or uncovered, for at least 15 minutes and up to 1 hour for extra flaky results. - Bake
Bake for 15 minutes, or until golden brown and puff. Warm the apple jelly in the microwave for 30 – 40 sec. As soon as they come out of the oven and while they are still warm, brush them with the liquid apple jelly. Cool on a wire rack. When ready to serve, sprinkle with confercionars’ sugar.
Recipe Tips
- Keep your puff pastry as cold as possible while working with it to maintain its flaky texture.
- Don’t overfill the puffs, or the dulce de leche might ooze out too much during baking.
- If your apples are very juicy, cook them a little longer to evaporate some liquid so they don’t make the pastry soggy.
Food Allergy Swaps
Dairy-Free Option: Use dairy-free puff pastry and swap butter with a plant-based alternative. You can also use Pillsbury Dough Sheet, Original Crescent.
Gluten-Free: Substitute with gluten-free puff pastry (available at many specialty stores).
Variations & Additions
- Salty Twist: Add a sprinkle of sea salt on top before baking for a sweet-and-salty twist.
- Other Fruits: Substitute apples for peaches or pears.
- Extra Crunch: If you want to get fancy, add a spoonful of chopped nuts (like pecans or walnuts) inside the puffs for a bit of crunch.
Storing and Freezing Instructions
To Store: Keep the puffs in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To Freeze: You can freeze the assembled but unbaked puffs for up to 1 month. Thaw in the refrigerator, then continue to bake them as instructed.
Frequently Asked Questions
Yes! You can prepare the glazed apples up to 2 days in advance and store them in the fridge until you’re ready to assemble the puffs.
Absolutely! If you’ve got the time and skills, homemade puff pastry will make these even more special.
I recommend using Granny Smiths, which are perfect for their tartness, but any firm, slightly tart apple will work.
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Recipe Card 📖
Apple and Dulce de Leche Puffs (Egg-Free)
Equipment
Ingredients
- 2 frozen puff pastry sheet, thawed
- 1/2 cup dulce de leche
- 3 tablespoons (45 ml) milk
- 3 tablespoons coarse sugar, (optional)
- 3 tablespoons apple jelly/jam, (optional)
For the Glaze Apples (read shortcut tip in notes):
- 2 tablespoons (28 g) butter
- 2 large tart apples, peeled, cored and sliced ¼ inch thick
- 2 tablespoons (30 ml) cold water
- 1 teaspoons cornstarch
- 1/4 cup (50 g) brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- ½ teaspoon pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Glaze Apples:
- Melt butter in a large skillet or saucepan over medium heat. Add apples and cook, stirring constantly, until almost tender, about 5 minutes.
- Mix water and cornstarch together in a small bowl until cornstarch is dissolved; pour over apples. Stir in brown sugar, cinnamon, nutmeg, and vanilla; mix to combien. Bring to a boil, and cook for 3 minutes, stirring occasionally. Remove from heat and set aside.
Assemble the Apple Puffs:
- Preheat oven to 400°F (200 º C). Line two baking sheet with parchment paper.
- Unfold one puff pastry sheet and roll it to 9 x 12 inches. Using a pizza cutter or a sharp knife, cut twelve 3-inch squares. Repeat with the other puff pastry sheet. You will end up with 24 squares.
- Spread each square with 1 teaspoon of dulce de leche, leaving about ½ inch from the edge. Place 1 – 2 slices of glazed apple wedges diagonally on each. Fold 2 opposite corners to the center over the filling and press to seal. Place the filled pastries onto the baking sheets. Brush with milk and sprinkle with coarse sugar, if desired.Tip: if time allows, chill the shaped apple puff in the refrigerator, covered or uncovered, for at least 15 minutes and up to 1 hour for extra flaky results.
Bake:
- Bake for 15 minutes, or until golden brown and puff. Warm the apple jelly in the microwave for 30 – 40 sec. As soon as they come out of the oven and while they are still warm, brush them with the liquid apple jelly. Cool on a wire rack.
- When ready to serve, sprinkle with confectioners’ sugar, if desired.
- Keep your puff pastry as cold as possible while working with it to maintain its flaky texture.
- Don’t overfill the puffs, or the dulce de leche might ooze out too much during baking.
- If your apples are very juicy, cook them a little longer to evaporate some liquid so they don’t make the pastry soggy.
- Salty Twist: Add a sprinkle of sea salt on top before baking for a sweet-and-salty twist.
- Other Fruits: Substitute apples for peaches or pears.
- Extra Crunch: If you want to get fancy, add a spoonful of chopped nuts (like pecans or walnuts) inside the puffs for a bit of crunch.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Caramel and brown sugar are some of my favorite fall flavors.
my favorite fall flavors are pumpkin and dulce de leche….Well dulce de leche seems like a year round fave 🙂
My favorite fall flavors are gingerbread and cinnamon 🙂
I love cinnamon and apples during the fall!