Pastry

Apple Pastry Roll

Name: Apple Pastry Roll
Cook time: 25 min
Total time: 25 min
Yield: 6 pieces
Ingredients: 1 roll puff pastry (400 g); 3 apples (firm, e.g. Boskop or Elstar), approx. 350-400 g; 1-2 tbsp sugar; a little vanilla; 1 tsp lemon juice; 1 tbsp blanched slivered almonds; 1 egg yolk + 1 tbsp milk; flaked almonds; powdered sugar for dusting

Crisp, buttery puff pastry with a juicy apple filling - beautifully rolled up and simply irresistible.

Servings

6 pieces

Cook Time 25 minutes

Ingredients

1 roll puff pastry (400 g)
3 apples (firm, e.g. Boskop or Elstar), approx. 350-400 g
1-2 tbsp sugar
a little vanilla
1 tsp lemon juice
1 tbsp blanched slivered almonds

For Brushing & Topping
1 egg yolk + 1 tbsp milk
flaked almonds
powdered sugar for dusting

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Directions

1
For the filling, peel and core the apples and cut into small cubes. Sauté in a pan with the sugar, vanilla, and lemon juice for about 5 minutes. Remove from the heat and let cool.
2
Preheat the oven to 200 °C (400 °F) top/bottom heat. Line a baking sheet with parchment paper.
3
Roll out the puff pastry. Spread the cooled apple filling on top - letting the juice drain off a little and not adding it all onto the pastry, so the dough doesn’t get soggy. Leave a border of about 2 cm all around.
4
Roll up the pastry loosely from the long side. Place the seam side down and press the ends together well so nothing leaks out.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

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5
Prick the surface and sides with a fork (to let steam escape). Brush with the egg yolk and milk mixture and sprinkle with lightly toasted flaked almonds.
6
Bake at 200 °C (400 °F) for about 25-30 minutes, until the roll is golden brown and crisp.
7
Let cool slightly and dust with powdered sugar.

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FAQ

Apple Pastry Roll Questions

How do you know when the pastry roll is really done?

You're looking for a deep golden brown color all over, including the sides, not just on top. The 25-30 minutes at 200°C is a good guide, but ovens vary, so check that the pastry looks crisp and dry, not pale or soft. If in doubt, give it another 3-5 minutes - puff pastry only gets better with more color.

Can you use a different apple variety if you don't have Boskop or Elstar?

Yes, just make sure you pick a firm variety, since soft apples turn mushy when sautéed and can make your filling too watery. The recipe specifically calls for firm apples for a reason - they hold their shape and don't release too much juice. Braeburn or Jonagold work well as substitutes.

How do you store the apple pastry roll and does it stay crisp?

You'll want to eat it within a day or two, since puff pastry loses its crispness the longer it sits, especially with a moist filling inside. Store it loosely covered at room temperature rather than sealed airtight, which traps moisture and softens the crust. A quick reheat in the oven for a few minutes brings back some of that crispiness.

Can you prepare parts of the recipe ahead of time?

You can definitely sauté the apple filling a few hours ahead and let it cool completely in the fridge before using it. Just make sure it's fully cooled before spreading it on the pastry, otherwise the dough will start to soften right away. The rolling, brushing, and baking are best done just before you want to serve it, though.

What's the most common mistake that ruins this pastry roll?

The biggest risk is a soggy bottom, which happens when you pour all the apple juice onto the pastry instead of letting it drain off first. Also don't skip pricking the surface with a fork - without those holes for steam to escape, the roll can crack open unevenly. Sealing the ends well is just as important, or the filling leaks out during baking.

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