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Unroll one sheet of puff pastry onto a piece of parchment paper on a clean work surface.

Dice the apples into small, even pieces.

Spread the diced apples evenly over the entire surface of the puff pastry, leaving a small border around the edges.

In a small bowl, combine 1/4 cup of granulated sugar and the ground cinnamon. Mix well.

Generously sprinkle the sugar-cinnamon mixture over the layer of diced apples on the puff pastry.

Carefully unroll the second sheet of puff pastry and place it directly on top of the apple and cinnamon-sugar mixture. Gently press down to adhere the layers.

Using a sharp knife or pizza cutter, cut the layered puff pastry lengthwise into several strips, approximately 1 1/2 to 2 inches wide.

Take each strip and roll it up tightly from one end to the other, creating a spiral shape with the apple filling visible inside. Place the formed swirls upright on a baking tray lined with parchment paper.

Preheat your oven to 350°F (180°C).

Sprinkle the remaining 2 tablespoons of granulated sugar over the top of each raw swirl. Follow with a sprinkle of chopped nuts or granola on top of each pastry.

Bake the pastries in the preheated oven for 10 to 15 minutes, or until they are golden brown and puffed.

While the pastries are baking, prepare the glaze by thinning the fruit jam with 1 to 2 tablespoons of hot water until it reaches a syrupy consistency.

Once baked, remove the pastries from the oven. While still warm, brush the reddish, syrupy glaze generously over the top of each pastry, giving them a shiny, inviting finish.


Unroll one sheet of puff pastry onto a piece of parchment paper on a clean work surface.

Dice the apples into small, even pieces.

Spread the diced apples evenly over the entire surface of the puff pastry, leaving a small border around the edges.

In a small bowl, combine 1/4 cup of granulated sugar and the ground cinnamon. Mix well.

Generously sprinkle the sugar-cinnamon mixture over the layer of diced apples on the puff pastry.

Carefully unroll the second sheet of puff pastry and place it directly on top of the apple and cinnamon-sugar mixture. Gently press down to adhere the layers.

Using a sharp knife or pizza cutter, cut the layered puff pastry lengthwise into several strips, approximately 1 1/2 to 2 inches wide.

Take each strip and roll it up tightly from one end to the other, creating a spiral shape with the apple filling visible inside. Place the formed swirls upright on a baking tray lined with parchment paper.

Preheat your oven to 350°F (180°C).

Sprinkle the remaining 2 tablespoons of granulated sugar over the top of each raw swirl. Follow with a sprinkle of chopped nuts or granola on top of each pastry.

Bake the pastries in the preheated oven for 10 to 15 minutes, or until they are golden brown and puffed.

While the pastries are baking, prepare the glaze by thinning the fruit jam with 1 to 2 tablespoons of hot water until it reaches a syrupy consistency.

Once baked, remove the pastries from the oven. While still warm, brush the reddish, syrupy glaze generously over the top of each pastry, giving them a shiny, inviting finish.
