Name: Quick Apple Cinnamon Rounds
Ingredients: 1 sheet (approx. 10×10 inches) of frozen puff pastry, thawed: This is our magical shortcut to a flaky, buttery, and layered base without the hours of laminating dough.; 2 medium apples, peeled, cored, and finely diced: Firm, crisp apples like Honeycrisp or Granny Smith work best as they hold their shape and provide a nice tart balance.; 1/4 cup light brown sugar, packed: This adds a rich, molasses-like sweetness that caramelizes beautifully with the apples.; 1 tablespoon all-purpose flour: A crucial ingredient to thicken the apple juices as they cook, preventing a soggy bottom.; 1 teaspoon ground cinnamon: The quintessential warm spice that makes this recipe so cozy and aromatic.; 1/4 teaspoon ground nutmeg: Adds a subtle, nutty warmth that complements the cinnamon and apple perfectly.; 2 tablespoons unsalted butter, melted: This helps bind the filling together and adds a rich, buttery flavor throughout.; 1 large egg, beaten with 1 tablespoon of water: This creates an egg wash that gives the rounds a beautiful, glossy, golden-brown finish.; For the Vanilla Glaze: 1 cup powdered sugar, sifted: Sifting prevents lumps and ensures a smooth, velvety glaze.; 2 tablespoons milk or cream: Use this to thin the glaze to your desired drizzling consistency.; 1/2 teaspoon pure vanilla extract: Adds a final touch of aromatic sweetness that ties all the flavors together.

Ingredients

Scale

1 sheet (approx. 10×10 inches) of frozen puff pastry, thawed: This is our magical shortcut to a flaky, buttery, and layered base without the hours of laminating dough.
2 medium apples, peeled, cored, and finely diced: Firm, crisp apples like Honeycrisp or Granny Smith work best as they hold their shape and provide a nice tart balance.
1/4 cup light brown sugar, packed: This adds a rich, molasses-like sweetness that caramelizes beautifully with the apples.
1 tablespoon all-purpose flour: A crucial ingredient to thicken the apple juices as they cook, preventing a soggy bottom.
1 teaspoon ground cinnamon: The quintessential warm spice that makes this recipe so cozy and aromatic.
1/4 teaspoon ground nutmeg: Adds a subtle, nutty warmth that complements the cinnamon and apple perfectly.
2 tablespoons unsalted butter, melted: This helps bind the filling together and adds a rich, buttery flavor throughout.
1 large egg, beaten with 1 tablespoon of water: This creates an egg wash that gives the rounds a beautiful, glossy, golden-brown finish.
For the Vanilla Glaze:
- 1 cup powdered sugar, sifted: Sifting prevents lumps and ensures a smooth, velvety glaze.
- 2 tablespoons milk or cream: Use this to thin the glaze to your desired drizzling consistency.
- 1/2 teaspoon pure vanilla extract: Adds a final touch of aromatic sweetness that ties all the flavors together.

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Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This is essential for easy cleanup and prevents the rounds from sticking.
Make the Apple Filling: In a medium bowl, combine the finely diced apples, packed brown sugar, all-purpose flour, ground cinnamon, and ground nutmeg. Stir until the apples are evenly coated with the sugar and spices. Pour in the melted butter and mix until everything is well combined. The flour will seem a little dry at first, but it will mix with the butter and moisture from the apples.
Prepare the Pastry: Gently unfold your thawed puff pastry sheet onto a lightly floured surface. If needed, use a rolling pin to gently roll it into a neat rectangle, approximately 10×15 inches.
Assemble the Roll: Spread the apple cinnamon filling evenly over the surface of the puff pastry, leaving about a 1/2-inch border along one of the long edges. This clean edge will help seal the roll.
Roll it Up: Starting from the long edge opposite the clean border, carefully and tightly roll the pastry into a log. The tighter the roll, the more defined the swirl will be in your finished rounds. When you reach the end, gently press the clean border to seal the log shut.
Chill for Clean Slices (Optional but Recommended): For the cleanest cuts, wrap the log in plastic wrap and place it in the freezer for 15-20 minutes. This firms up the pastry and filling, preventing it from squishing when you slice it.
Slice the Rounds: Using a sharp serrated knife, gently slice the log into 12 even rounds, each about 1-inch thick. Arrange the rounds flat on the prepared baking sheet, leaving about 2 inches of space between each one to allow them to puff up.
Apply the Egg Wash: In a small bowl, whisk the egg with one tablespoon of water. Brush this egg wash lightly over the tops and sides of each round. This is the secret to that irresistible golden-brown color and shine.
Bake to Perfection: Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the rounds are puffed, deeply golden brown, and the filling is bubbly.
Prepare the Glaze: While the rounds are baking, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, milk (or cream), and vanilla extract until smooth. If the glaze is too thick, add more milk, a teaspoon at a time. If it’s too thin, add more powdered sugar.
Cool and Drizzle: Remove the rounds from the oven and let them cool on the baking sheet for about 5-10 minutes. This allows them to set up slightly. Then, transfer them to a wire rack. Drizzle the vanilla glaze generously over the warm rounds before serving.

Nutrition

Serving Size: one normal portion
Calories: 210