Apple Caramel Pasty Recipe
Apples, cinnamon, and caramel baked inside pastry. Served with choice of ice cream and/or fresh whipped cream on the side.
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Ingredients
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Pasty Filling
Caramel
Pasty Dough & Assembly
To Serve (optional)
Method
Pasty Dough & Assembly
- 1
Make the dough
In a large bowl, whisk together 2 cups flour, 1 tsp salt, and 1 tsp sugar. Add the 12 tbs cold cubed butter. Use a pastry cutter or fingers to cut the butter into the flour until mixture resembles coarse peas with some pea-sized pieces remaining. Drizzle in ice water, 1 tablespoon at a time, mixing until dough just comes together and holds when pressed (you may not need all water). Gather dough into a ball, flatten into a disk, wrap in plastic, and chill for 30 minutes.
- 2
Roll and prepare pasties
Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Cut into 6–8 circles about 6–7 inches in diameter (for handheld pasties). Transfer circles to a parchment-lined baking sheet. Beat the egg with 1 tsp water to make egg wash and set aside.
Pasty Filling
- 3
Prepare apple filling
In a medium bowl combine 3 cups diced apples, 1 tbs granulated sugar, 2 tbs packed light brown sugar, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp cornstarch, and 1 tsp lemon juice. Toss to coat evenly. Let sit 5 minutes so apples release a little juice; cornstarch will absorb excess liquid. Fold in 2 tbs small butter pieces so they will melt into filling during bake.
- 4
Portion filling onto dough
Place about 3/4 cup of the apple filling mixture onto the center of each dough circle, leaving a 1/2-inch border. Top each apple mound with 1–2 soft caramel candies (or about 1 rounded tablespoon caramel bits) so that caramel will melt into the apple while baking. Do not overfill.
- 5
Seal pasties
Brush the dough border with a little egg wash. Fold the dough over the filling to form a half-moon and press edges firmly to seal. Crimp edges with a fork to ensure a tight seal. Cut a small 1/4-inch vent slit in the top of each pasty to allow steam to escape. Brush the tops with remaining egg wash and, if desired, sprinkle a little granulated sugar on top for sparkle.
Caramel
- 6
Make quick caramel (if using candies)
If using soft caramels, place 12 pieces and 3 tbs heavy cream in a small saucepan over low heat. Stir continuously until caramels melt into a smooth sauce, 2–4 minutes. Stir in a pinch of salt, then remove from heat and let cool slightly. (If using pre-made caramel sauce or caramel bits, skip this step.)
Baking & Finishing
- 7
- 8
Cool and finish
Remove pasties from oven and let cool on the baking sheet for 8–10 minutes to allow filling to set slightly. If you prepared the quick caramel, spoon 1 teaspoon of warm caramel over each pasty or serve extra caramel on the side. Transfer to a wire rack for a final 5 minutes before plating.
- 9
Serve
Serve warm with a scoop of vanilla ice cream and/or a dollop of fresh whipped cream on the side. Drizzle additional caramel sauce over the ice cream or whipped cream if desired. Pasties are best eaten warm the day they are made.
