This recipe for Baked Apple in Puff Pastry with Amaretti and Jam is a delightful Italian-inspired dessert that combines the warm, comforting flavors of baked apples with the crisp, buttery layers of puff pastry. We call them Fagottini di Mele.
Each apple is filled with sweet jam, a hint of cinnamon, and crushed amaretti cookies, which add a lovely crunch and almond flavor.
The result is a beautiful, golden-brown pastry bundle, with a soft, flavorful apple inside—a perfect treat for fall and winter gatherings or just a cozy night at home.
One of the things I love most about this recipe is its simplicity. Even if you’re new to baking, this dessert is straightforward and fun to make.
You begin by peeling and coring the apples, which creates the perfect spot for a sweet jam filling. I chose to fill mine with apricot jam, but feel free to use your favorite type of jam or preserves.
After adding a sprinkle of cinnamon for warmth and crushed amaretti cookies for texture, the apples are then wrapped in puff pastry, giving each bundle a beautiful, rustic look.
These puff pastry-wrapped apples are wonderful served warm, especially alongside a scoop of vanilla gelato or a dollop of whipped cream.
They’re not only delicious but also visually impressive, making them a perfect dessert for holidays, special occasions, or even as a new twist on traditional apple pie.
Ingredients
Prep Time: 10 Min | Cook Time: 50 Min | Serving: 4
- 1 roll of puff pastry. I used a sheet of puff pastry, 26x32 cm/10x12 inches (275 grams/~10 oz). Or you can try our recipe Quick Puff Pastry
- 2 apples. I used "Ruggine" apples, a variety from Piedmont that is ideal for baking. Other suitable apple varieties could be Golden Russet. For more information read the section below "Variations"
- 100 g (5 tablespoons) apricot jam
- 4 amaretti cookies. Try our recipe for Amaretti Cookies or try Amaretti by Matilde Vicenzi
- a little cinnamon powder
- powdered sugar, for sprinkling
Directions
Step 1) - To make baked apple in puff pastry with amaretti and jam, first, peel the apples. Once they’re peeled, cut each apple in half horizontally. Then, remove the core and seeds from each half to create a small hollow space in the center. Set the apples aside.
Step 2) - Meanwhile, cut the puff pastry in half horizontally and vertically, making four equal rectangles.
Tips: Roll each rectangle slightly with a rolling pin to form a square shape. If needed, add a bit of flour to prevent the rolling pin from sticking. Work with one rectangle at a time, keeping the others in the fridge. This prevents the pastry from warming up, which makes it harder to handle.
Step 3) - Place each half-apple, cut-side down, in the center of a pastry square, with the rounded side facing up. Spoon some jam into the hollow center of the apple half, filling it completely. Sprinkle a little cinnamon on the surface of the apple, then crumble an amaretto cookie on top of the jam.
Step 4) - Now, wrap the apple with the puff pastry. Start by taking one corner of the square and bringing it to the center of the apple. Repeat with the remaining puff pastry in a clockwise direction until the apple is completely covered.
The Baking
Step 5) - When all four apple bundles are ready, line a baking dish with greaseproof paper. Place the puff pastry wrapped apples on top, leaving some space between them. Bake them in a conventional oven at 180°C (350°F) for about 50 minutes, or until the pastry is golden brown on top.
Remove from the oven and let them cool slightly. Serve the baked apple in puff pastry with amaretti and jam warm, dusted with a little powdered sugar on top.
YOU MUST ALSO TRY:
- Classic Italian Apple Cake Recipe (Torta di Mele)
- Italian Apple Strudel Recipe (Strudel di Mele)
Storage
To store your Baked Apple in Puff Pastry with Amaretti and Jam, allow the bundles to cool completely to room temperature before placing them in an airtight container.
They can be kept at room temperature for up to one day, though it’s best to enjoy them fresh for the flakiest pastry.
If you need to store them for longer, refrigerate the apple bundles for up to 3 days. Before serving, you can reheat them in the oven at 350°F (180°C) for about 10-15 minutes to bring back some of the crispiness in the pastry.
Avoid microwaving, as it can make the puff pastry soggy.
If freezing, wrap each baked bundle individually in plastic wrap and place them in a freezer-safe bag; they can be frozen for up to 1 month. When ready to serve, thaw them in the refrigerator overnight and reheat in the oven to enjoy.
Tips and Variations
For the best results with your Baked Apple in Puff Pastry with Amaretti and Jam, keep a few tips in mind.
- First, choose a firm, slightly tart apple variety like Golden Russet, Honeycrisp, or Braeburn to ensure the apples hold their shape while baking.
- When working with puff pastry, keep the dough as cold as possible to prevent it from becoming too soft; if it starts to feel warm, pop it back in the fridge for a few minutes before continuing.
- To avoid a sticky mess, sprinkle a little flour on your work surface and rolling pin before shaping each pastry square.
- If you prefer a stronger almond flavor, consider adding a dash of almond extract to the jam before filling the apples.
- For a shiny, golden finish, lightly brush the tops of the wrapped apples with a beaten egg before baking.
- And, for an extra-special touch, serve each warm bundle with a scoop of vanilla ice cream or a drizzle of caramel sauce—these additions pair perfectly with the sweet and nutty flavors of the filling!
Recipe Card
Baked Apple in Puff Pastry with Amaretti and Jam
Ingredients
- 1 puff pastry - ~275 grams/~10 oz
- 2 apples
- 100 g apricot jam - 5 tablespoons
- 4 amaretti cookies
- cinnamon powder
- powdered sugar - for sprinkling
Instructions
- To make baked apple in puff pastry with amaretti and jam, first, peel the apples. Once they’re peeled, cut each apple in half horizontally. Then, remove the core and seeds from each half to create a small hollow space in the center. Set the apples aside.
- Meanwhile, cut the puff pastry in half horizontally and vertically, making four equal rectangles. Roll each rectangle slightly with a rolling pin to form a square shape. If needed, add a bit of flour to prevent the rolling pin from sticking. Work with one rectangle at a time, keeping the others in the fridge. This prevents the pastry from warming up, which makes it harder to handle.
- Place each half-apple, cut-side down, in the center of a pastry square, with the rounded side facing up. Spoon some jam into the hollow center of the apple half, filling it completely. Sprinkle a little cinnamon on the surface of the apple, then crumble an amaretto cookie on top of the jam.
- Now, wrap the apple with the puff pastry. Start by taking one corner of the square and bringing it to the center of the apple. Repeat with the remaining puff pastry in a clockwise direction until the apple is completely covered.
- When all four apple bundles are ready, line a baking dish with greaseproof paper. Place the puff pastry wrapped apples on top, leaving some space between them. Bake them in a conventional oven at 180°C (350°F) for about 50 minutes, or until the pastry is golden brown on top.
- Remove from the oven and let them cool slightly. Serve the baked apple in puff pastry with amaretti and jam warm, dusted with a little powdered sugar on top.
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