Your family and friends are sure to be delighted by individual servings of apples, walnut frangipane, and puff pastry, all beautifully presented in mini cast-iron skillets. This recipe is easy to make at home and can be assembled ahead of time, allowing you to serve it fresh from the oven.
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What you will love about this recipe
The recipe creates a show-stopper dessert your family and friends will ask for time and again. You may even assemble a day before you need them, pop in the oven for 20 minutes and - voila - everyone gets a fresh baked dessert.
Ingredients
Puff pastry
The Apple Walnut Frangipane desserts are baked using puff pastry. The recipe uses one sheet of frozen puff pastry - most often found in the frozen dessert aisle at your grocery store. You may also make your own - check out my quick puff pastry recipe found here.
Filling ingredients
- Walnut frangipane:
- Ground walnuts - The walnuts do not need to be toasted but they should be coarsely ground. Not to the point of the walnuts becoming a flour - you still want a little texture remaining. I suggest placing walnut pieces in a food processor and pulsing until they are there are no large nuts remaining.
- Granulated sugar
- Brown sugar - recipe calls for light brown sugar but you may substitute with dark brown sugar
- Butter - use softened, unsalted butter
- Eggs - use large eggs and bring to room temperature before starting the recipe
- All purpose flour, baking powder and ground cinnamon
- Apples - use a quality baking apple such as Granny Smith or Honey Crisp.
- Finishing:
- Egg - lightly whipped and brushed over puff pastry prior to baking
- Raw sugar - for sprinkling over pastry prior to baking (may substitute with granulated sugar)
Assembly
- If using store-bought puff pastry, defrost one sheet according to the manufacturer's instructions. Once thawed, lightly flour your work surface. Roll out the puff pastry sheet until it's large enough to cut into six 5" x 5" squares.
- Place each square of pastry into a mini cast iron skillet. Alternatively, the desserts can be baked without skillets by placing the pastry squares on a baking sheet or in a large muffin tin.
- Place 3 tablespoons of walnut frangipane into each pan over the puff pastry dough.
- Layer apple slices on top of the frangipane.
- Fold puff pastry over itself leaving small openings to allow the steam to escape while baking.
- Lightly whip an egg and, using a pastry brush, apply to the top of each pastry. Sprinkle with raw sugar or granulated sugar.
Storage
The pastries are best served the day they are made. After cooling, place in an airtight container and store at room temperature.
More apple desserts
Love desserts with apples? Check out the following recipes:
I hope you enjoy this delicious cast iron skillet dessert as much as my friends and family do!
📋 Recipe
Apple Frangipane in Puff Pastry Recipe
Equipment
- 6 Individual Cast Iron Skillets Alternatively, use large muffin pan
- Bowls, measuring cups and spoons
- Hand or stand mixer
Ingredients
- ⅓ Cup Ground Walnuts
- 2 Tablespoons Granulated sugar
- ¼ Cup Light Brown Sugar
- ½ Cup Unsalted Butter Softened
- 2 Large Eggs Room temperature
- ¼ Cup All-purpose flour
- ¼ teaspoon Baking Powder
- ¼ teaspoon Ground Cinnamon
- 1 Sheet Puff Pastry Store bought is fine,
- 2 Medium Apples Granny Smith or Honey Crisp or Fuji
- 1 Large Egg, lightly whipped
- 1 Tablespoon Raw Sugar For sprinkling over pastry prior to cooking
Instructions
Make Walnut Frangipane
- Place brown sugar and softened butter in the bowl of a stand mixer fitted with the paddle attachment (note: a hand mixer may also be used).
- Begin mixing brown sugar and butter together on medium speed. Continue to mix until light and creamy (approximately 3 – 4 minutes). Scrape bottom and side of bowl as needed.
- Add ground walnuts and granulated sugar to mixing bowl. Mix on low speed until combined.
- Add room temperature eggs one at a time, mixing on low speed until combined. Scrape bottom and sides of bowl between each addition.
- Remove bowl from the mixer and fold in the flour, cinnamon and baking powder.
Assemble and Bake
- Preheat oven to 400℉
- Peel and core apples (or wash well). Cut into thin slices (⅛" thick.)
- Lightly dust work surface and rolling pin.
- Roll puff pastry sheet large enough to cut six 5" x 5" squares.
- Place each square in one of the individual-sized cast iron skillets. Note: these treats may also be made free-form or in a large muffin tin.
- Place 3 Tablespoons of Walnut Frangipane in the center of the puff pastry squares.
- Place 6 - 8 apple slices on top of the frangipane.
- Pull each corner of the puff pastry square to meet in the middle on top of the apples. Be sure to leave a little opening to allow steam to escape.
- Lightly brush egg wash over exterior of puff pastry. Sprinkle with raw sugar (optional).
- Bake 18 - 20 minutes. Puff pastry should be risen and well browned.
- Cool approximately 15 - 20 minutes before serving. These are best served the day they are baked.
Beth says
These pastries are absolutely delicious! I didn't have small skillets like yours, so I used ramekins. It worked perfectly. I do need to get a set of those little skillets, though.
Clarice says
I made this in larger cast iron skillet because I don't have small ones. I baked a bit longer. The apple frangipane was so delicious and looked so nice.
Madeline says
These were so delicious and easy to make. My guests were wowed!
Sara B says
I made these in ramekins and turned out really good. My kids liked having their own servings. Those mini pans are so cute...I wish I had these!
Marie Gizelle says
Beautiful! They're like apfelstrudel but smaller and easier to serve. Thanks for the recipe, perfect for autumn afternoon tea!
Abida says
I never thought that such a wonderful recipe can be made by apples thanks for this.
Donna lynne says
These were so yummy and a great individual serving.