Honeycrisp Apple Breakfast Pastry is an easy breakfast recipe. Honeycrisp apples are cooked with cinnamon and sugar and then baked in a braided puff pastry for a delicious apple-filled treat.
Update: This recipe was originally posted in September 2013. The recipe and photos have been updated and republished in December 2022.
Honeycrisp apples are hands down my favorite apples. Tom has a friend who lives in Michigan, where they originated and I can't tell you the number of times I've debated paying him to send me a basket of them versus buying them in store.
What is a Honeycrisp apple breakfast pastry?
Honeycrisp Apple Breakfast Pastry is such an easy recipe featuring puff pastry, honeycrisp apples, cinnamon and sugar. The pastry looks fancy from the braiding of the pastry dough, but it's quite easy to make.
- puff pastry, thawed
- honeycrisp apples, peeled and diced
- lemon juice
- egg wash
First, thaw the puff pastry. Remove from the package and unwrap, placing the pastry in a triangle on the paper to begin thawing. Once soft enough to unfold without breaking, place flat either on the paper wrapper or a sheet of parchment paper.
Then, peel and dice the apples to cook them. Dice apples to ½ inch pieces and add to a saucepan with the sugar, lemon juice, water and cinnamon. Heat to medium heat and cook for about 20 minutes, stirring occasionally until the water and sugar form a thickened syrup over the apples. Remove from the heat and set aside.
Next, preheat the oven to 375 and prepare the puff pastry. Roll out the puff pastry into a 9x13 rectangle and place on a sheet of parchment paper on a baking sheet. Use a sharp knife to cut strips of the pastry. Cut 3-4 inches in and leave 1 inch wide strips on either side of the pastry.
After that, add the apple filling and criss-cross the dough. Use a slotted spoon to remove the apples from the pan, draining excess liquid and place down the center of the puff pastry. Leave ½ inch at the top and bottom so the apples don't fall out during baking. Alternate sides, bringing a strip of pastry up and over the apples, crossing the strip from the other side. Repeat until pastry resembles a braid.
Then brush with an egg wash and top with sugar. Lightly whisk an egg and then use a pastry brush to brush the egg wash over the entire pastry. Optionally, sprinkle the tops of the pastry with sanding sugar.
Finally, bake the honeycrisp apple breakfast pastry. Bake for 30-35 minutes, until the pastry is golden brown. Remove from the oven and let cool 5 minutes before slicing.
To store: transfer fully cooled pastry to an air tight container and store at room temperature for 3 days.
I love this recipe not just for breakfast but as a sweet snack. If you love honeycrisp apples, I promise you're going to love this too.
Yes, honeycrisp are very versatile apples. The sweet and tart combination makes them great for baking, or for eating alone.
No, crescent dough is a yeasted dough and puff pastry is a dough made with layers of butter. If you can't find puff pastry, full sheet crescent dough would be a decent substitution in this recipe.
No, the moisture in the fridge will make the puff pastry lose is slightly crispiness.
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Honeycrisp Apple Breakfast Pastry
- 1 sheet puff pastry thawed
- 3 large honeycrisp apples peeled and diced
- 1 teaspoon cinnamon
- ⅔ cup sugar
- 2 tablespoon water
- 1 tsp lemon juice
- 1 large egg lightly beaten
- 1 tablespoon sanding sugar
- Remove one sheet of puff pastry from the package and unwrap paper wrapper. Place pastry in a triangle on the paper to thaw. Once thawed enough to not break, lay pastry flat to continue thawing.1 sheet puff pastry
- Peel and dice honeycrisp apples into ½ inch pieces. Transfer apples to a saucepan with cinnamon, sugar, lemon juice and water. Cook over medium heat for 20 minutes, stirring occasionally until a syrup coats the apples.3 large honeycrisp apples, 1 teaspoon cinnamon, ⅔ cup sugar, 2 tablespoon water, 1 teaspoon lemon juice
- Remove apples from the heat and set aside. Preheat oven to 375.
- Roll out puff pastry to 9x13 and transfer to a baking sheet. Cut strips on either sides of the pastry to create the braided effect. Strips should go in 3 inches and be 1 inch wide, leaving about 2 inches to fill the center.
- Use a slotted spoon to remove excess juice and layer the apples down the center of the pastry, leaving ½ inch at the top and bottom so the apples don't fall out during baking.
- Alternate lifting strips from each side and crossing over the apples, creating a braided effect.
- Whisk the egg and brush over the entire pastry. Top with sanding sugar and bake for 30-35 minutes, until golden brown.1 large egg, 1 tablespoon sanding sugar
- Let cool for 5 minutes before slicing.
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