Apple Walnut Frangipane in Puff Pastry

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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Jump to:

• What you will love about this recipe
• Ingredients
• Assembly
• Storage
• More apple desserts
• 📋 Recipe

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