Easy Chicago Bakery Apple Slices with Cinnamon Apple Filling

Ingredients

For the Dough

• 2 sheets frozen puff pastry, thawed
• 1 large egg, beaten (for egg wash)

For the Apple Filling

• 4 medium Granny Smith apples, peeled, cored, and diced
• 1/3 cup granulated sugar
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon vanilla extract

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large skillet, melt the butter over medium heat. Add the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 6–8 minutes until the apples begin to soften.
3. Stir the cornstarch into the water, then pour it into the skillet. Cook for 1–2 minutes until the filling thickens. Remove from the heat, stir in the vanilla, and let the filling cool completely.
4. Roll out one sheet of puff pastry slightly larger and place it on the prepared baking sheet.
5. Spread the cooled apple filling evenly over the pastry, leaving a 1/2-inch border around the edges.
6. Place the second sheet of puff pastry on top and press the edges together with a fork to seal. Cut a few small slits in the top to allow steam to escape.
7. Brush the top with the beaten egg.
8. Bake for 25–30 minutes, or until the pastry is puffed and deeply golden brown.
9. Let the pastry cool for about 15 minutes.
10. Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm pastry.
11. Slice into squares or rectangles and serve warm or at room temperature.

Tips

• Granny Smith apples hold their shape well, but Honeycrisp or Braeburn apples also work beautifully.
• For extra flavor, add a pinch of allspice or a handful of chopped pecans to the filling.
• Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream for a bakery-style dessert.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven to restore the pastry’s crispness.