Caramel Apple Pastries

18 Oct

caramel apple pastries - easy vs hard way

easy way vs hard way

caramel apple pastry prepLife has been pretty hectic lately – between working the past 3 weekends, in addition to all the weekdays too, guests in town, and planning for an international work trip, I’ve been flying by the seat of my pants.  The husband has been helping out here and there, and as a result, we’ve had a lot of duplicates appearing in the pantry and fridge.  Need some non-dairy milk?  We have 7 containers in varying flavors in our fridge at the moment.  Cheese?  We have smoked cheddar, grated cheddar, Havarti, creamy goat, and brie on hand.  Eggs?  We have about 60 or so.

Just as a recap:  grand total of residents, including me, in my home:  2 + 1 {awesome} apple pie pastry dough prepdog.

We also had a rather large bounty of apples.  With Fall in the air and a large assortment of apples on hand, it seemed fitting that I made some pie.  So I did…at 9pm at night on Tuesday.  It was delicious.  But there were still more apples after that.

So, I made some caramel apple pastries.  I wanted to make something that had the potential for a little holiday flare too if you wanted to go there…which I totally did {and my husband mocked the end result, claiming they look like Sponge Bob with no pants and band-aids on}, but whatever, they taste great.  Here’s how it went…

{Gina’s Take}

caramel apple pastry prep - easy wayThird time’s the charm, right?  This recipe has a  similar flare to the peach galette I made a few months ago, so I knew it would taste good, I just had to tweak the form factor ~ oh, and use apples…and caramel.

And – oye – did the form factor work need some finessing.  I think I was secretly {even to myself} having a contest during my first trial run to see how incredibly difficult I could make the prep of this recipe.  I think I won, because although the first try looked beautiful, it was – So. Incredibly. Painful.  I unrolled the refrigerated store bought pie crusts (there are usually 2 to a box), stretched it a little, added the caramel and apple mixture, then cut the squares, transferred the squares to the cookie sheet, and finally because it’s Halloween, “mummified” the squares.  This method netted 9 squares.

caramel apple pastries

This method was soooo painful.  It was so tedious and took forever.  The only way I could justify doing this recipe that way again is if I had my niece and nephew over and they each wanted to wrap their own “mummies”…then…ok…they can do that and I could sit there supervising {with a glass of wine} and watch them decorate their “mummies” {aka:  do the work}.

caramel apple pastries - the hard way

The hard way

The second time around was much, much better.  In this scenario, which seemed like it was filled with rainbows and sunshine compared to the first try, I rolled the 9″ pie crust out a little thinner to make it a rectangle that would fit a cookie sheet.   I then transferred it to parchment paper and trimmed it so it was an {almost} perfect rectangle inside the baking sheet.  From there, I smeared on the caramel all over the dough with my fingers, evenly spread the apples over the caramel, and made some quick “mummification” work with the second pie crust.  Then, after it was cooked, just cut them all out with a pizza cutter to make little rectangles.  I got 12 that time!  Less work, more squares.  Win-win.

caramel apple pastries - mummified

Mummies {aka: spongbob no pants with band-aids} – scary either way!


Caramel Apple Pastry mummiesThe third time – I did everything I did on the second try, just added more apples {a total of ~20 oz this time} to make the squares more “apple-y”…and of course, to keep the doctor away.

To decorate my “mummies,” I just “glued” dark and white chocolate chips with caramel.  I also used cheddar cheese, which I simply cut out the stars with a fondant cutter and rested the stars on to the squares.

{Pretty Little Tip}

The shape doesn’t really matter – any cutout would work.  Want pie stars?  Pie hearts?  Just lattice up the pie, bake, then cut out the desired shape and serve.  You’ll lose a little pie in the left over scraps…or as I look at it:  more pie for me!

Apple Pie Squares

Prep Time: 30 minutes

Cook Time: 55 minutes

Yield: 12-20 servings depending on the size of the cut


  • 5 Apples, cored and sliced very thin (~20 oz. skin can be on or off - whatever your preference)
  • 1/4 cup dark brown sugar, firmly packed
  • 3/4 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 2 9" pie crusts (room temperature)
  • 1/3 of a 13.4 oz can Dulce de Leche (caramel)
  • 1/4 cup milk
  • 2 Tbsp coarse/raw sugar


  1. In a medium bowl, combine apples, brown sugar, cinnamon, and vanilla gently with your hands until incorporated.
  2. Line a baking sheet with parchment paper.
  3. Unroll the pie crusts, and with a rolling pin roll out each dough to roughly the size of the baking sheet, and transfer one of the doughs to the baking sheet.
  4. Trim the dough to fit the baking sheet.
  5. Spoon the Dulce de Leche on to the dough and cover the dough evenly, smearing with the back of the spoon.
  6. Place the apple mixture on to the Dulce de Leche coated dough and distribute the fruit evenly.
  7. Using the second dough, cut the dough into equal strips, then create a lattice over the apples. If you are not particular about the lattice, just cut the pie as is in to strips and lay them on top of the apples in a crisscross, random way. If you want a perfect lattice, roll the dough out to about the same size as the baking sheet so you can make a nice, neat lattice.
  8. With a pastry brush, paint the lattice with milk, lightly coating the lattice strips.
  9. Sprinkle the raw sugar on to the lattice.
  10. Bake at 350F in a preheated oven for about 45 - 55 minutes or until the lattice starts to brown.
  11. Once browned, cut into individual portions.

4 Responses to “Caramel Apple Pastries”

  1. Dina October 19, 2013 at 2:12 am #

    they look yummy and cute!

  2. Virginia Mabry November 5, 2013 at 11:24 pm #

    I had a little trouble with this recipe, but I would make it again. I tried to roll out the dough but it ended up being a pie shape, so I formed a couple of perfect squares instead of the whole bunch. The other non perfect pieces were delicious though!

  3. Aubrey May 7, 2014 at 7:00 pm #

    Great information. Lucky me I discovered your website by chance (stumbleupon).
    I’ve saved as a favorite for later!

Trackbacks and Pingbacks

  1. Relish Blogs – Sweet and Spooky Halloween Recipes - October 29, 2013

    […] example of a classic recipe turned creepy, these Caramel Apple Pastries from Pretty Little Dishes become mummies with the easy addition of chocolate chip eyes. Imagine a […]

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