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Puff Pastry Apple Purses


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Puff Pastry Apple Purses


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Puff Pastry Apple Purses

This dessert is like a present. You discover a treat all wrapped up in puff pastry: a soft, sweet apple. This is a lighter dessert and pretty low in calories if you skip the non-dairy ice cream. After all, it's your apple for the day. Or you could serve it as a complement to a richer dessert if you want to give people two options. Note: For smaller portions cut the apple in quarters or even eighths just be sure to adjust the amount of the sugar and nut mixture along with the number of puff pastry squares accordingly.


  • Prep Time : 12 min min
  • Ready Time : 12 min


4 servings


  • 1/3 cup chopped nuts
  • 1/3 cup raisins
  • 1/3 cup light brown sugar, packed
  • 2 medium baking apples, such as Rome or Cortland, peeled, cored and halved
  • 4 frozen puff pastry squares (from a 20-ounce package), defrosted
  • 1/2 teaspoon cinnamon
  • 2 teaspoons honey
  • 1 pint vanilla non-dairy ice cream (optional)



  1. Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch pan with non-stick baking spray.
  2. In a bowl, mix the nuts, raisins and brown sugar. Set aside.
  3. Place 1 apple half, skin side down, on a puff pastry square. Pastry should be pliable enough to twist.
  4. Fill apple cavity with nut mixture, approximately 1/4 cup per apple half.
  5. Bring pastry up and around the apple half to cover. Twist the corners together so it looks like a drawstring purse.
  6. Sprinkle with cinnamon and drizzle with honey. Repeat with remaining ingredients.
  7. Place in prepared pan.
  8. Bake, uncovered, at 350 degrees for 45 minutes or until apples are soft. A sharp knife inserted into an apple should slip out easily.
  9. Serve each with a scoop of non-dairy vanilla ice cream, if desired.


For a change of pace, substitute dried cranberries or dried blueberries for the raisins. When the puff pastry is completely defrosted, it is pliable enough to wrap around 1/2 an apple. If you don’t have the patience to wait, you can slice the apples in 1/4s to fit in the semi-defrosted squares.

Contributed by: Quick & Kosher, JAMIE GELLER

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




6 Responses to Puff Pastry Apple Purses

  1. avatar says: Lianne

    do these freeze well? Only need to freeze them for 3 days!

    • yes should be fine! let us know how you like!

    • should i freeze them raw and bake as needed or freeze them cooked?

      • absolute ideal would be to freeze raw but they should be ok to freeze even after they are baked – just serve them warm (you can warp them in foil to rewarm them without burning).

  2. avatar says: Malky

    What kind of nuts work best for this recipe??

    • Hi Malky – I love finely chopped walnuts – but really almonds, pecans, filberts etc… all work.

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