Puff Pastry Apple Pie
With Rosh Hashanah, aka the Jewish New Year, right around the corner, I wanted to share a no-fuss dessert that’s perfect for the holiday, or the fall season. Apple pies are such a classic dessert, but this puff pastry apple pie is a delicious spin on the beloved dessert.
Soft, cinnamon flavored apples paired with the natural caramel sweetness of dates and crisp & flakey puff pastry come together to create a dessert that feels indulgent, yet effortless.
This pie is the perfect balance of flavors and textures. The apples bring a tart juiciness, the dates offer a caramel-like flavor, and the puff pastry does all the heavy lifting when it comes to creating that golden, flaky crust.
No pie crust or chilling required—just unfold, fill, and bake to perfection.
Why you’ll love this dessert-
- Quick & easy: puff pastry is the ultimate shortcut, giving you bakery-level layers without the fuss.
- Naturally sweet: with dates and honey
- Perfect for a weeknight treat or a dinner party dessert
Ingredients you’ll need to make puff pastry apple pie
For the filling-
- Apples, I used honeycrisp but any variety can work
- Medjool dates
- Honey
- Cinnamon
- Vanilla extract
- Tapioca flour
The crust-
- 1 sheet of puff pastry
- 1 egg, to brush the top
- Turbinado sugar and cinnamon, to sprinkle on top
- Peel and chop the apples, then slice the dates into quarters
- Add the fruit to your pie dish, at least 10-12″ wide. Toss with the cinnamon, vanilla extract, honey and tapioca flour
- Roll out your puff pastry sheet to thin and place it on top of the filling. Press the edges down onto the pan, and fold any overlapping edges over the top
- Using a fork, poke some holes throughout the pastry to help it vent
- Brush with whisked egg and sprinkle the cinnamon sugar topping
- Bake for 45 minutes on 350 F, until golden brown
Baking Tips
- Vent the top: puff pastry rises dramatically in the oven, so cut a few slits with a knife or fork to let the steam escape
- Egg wash: a simple egg wash brushed over the pastry gives you that golden bakery look
- Let it set: after baking, let the pie rest for 10 minutes before cutting into it
- Serve warm: this pie tastes heavenly when served slightly warm with a drizzle of caramel or vanilla ice cream
A sweet dessert for Rosh Hashanah
This pie makes a beautiful addition to the Rosh Hashanah table. Apples dipped in honey are a traditional way to welcome a sweet new year, and dates are often enjoyed as part of the holiday’s symbolic foods.
Together, they bring layers of meaning to the dessert—apples for freshness and blessing, dates for sweetness and abundance. Serving this puff pastry pie during the holiday is a delicious way to honor tradition with a modern twist.
Other simple desserts:
Gluten-free Lemon Blueberry Cake
Gluten-free Tahini Brownies
Almond Flour Biscotti
Puff Pastry Apple Pie
Ingredients
- 4 honeycrisp apples or apples of choice, peeled and chopped
- 6-8 medjool dates pitted
- 1/4 cup honey
- 2 tbsp tapioca flour or all-purpose flour
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of flakey salt
- 2 tbsp raw/turbinado sugar mixed with a pinch of cinnamon
- 1 sheet of puff pastry thawed
Directions
- Preheat the oven to 350
- Roughly chop the peeled apples into 1″ cubes. Slice the dates into strips.
- Add the apples and dates to a 10-12″ pie dish with the tapioca flour, cinnamon, pinch of salt and honey. Toss together until well combined.
- Roll out the puff pastry to thin it out so its large enough to fit over the filling. Cover the filling with the rolled out pastry sheet, pressing the edges into the pan, and folding over any overlapping pieces.
- Brush the top with the whisked egg, then poke some holes throughout the top with a fork.
- Sprinkle with the cinnamon sugar mix. Bake for 45 minutes on the middle rack.
- Let the pie cool for at least 10-15 minutes before serving.
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