This easy apple pastry whips up so quickly you won't think twice about making it for breakfast or dessert! Refrigerated puff pastry dough is a game changer here and eliminates the extra time and forethought you need to properly thaw the dough. Use whatever apples you have in season or have recently picked! Fresh apples are so good here.
Preheat the oven to 400F (follow the directions on your puff pastry package! Baking time temps and time vary brand to brand).
Lay your pastry dough on parchment paper.
Arrange apples neatly down the center (you don't even need to peel the apples in this recipe!).
Sprinkle evenly with sugar, cinnamon, nutmeg and lemon juice.
Use a knife or sharp pastry wheel to make slits down each side of the puff pastry dough.
Alternating left and right, bring each piece of puff pastry and up and over the apples, tucking the edges in underneath the filling as you go. You should start to see a nice braided pattern appear.
Cut your pasty log into two equal pieces and place on a baking sheet lined with parchment paper. Make sure the dough at the ends of each log are pinched together nicely to keep the apples and juices inside.
Brush the tops of each pastry with the beaten egg to create a golden brown crust in the oven.
Bake for 25-35 minutes or until the tops are golden brown and the filling is bubbling.
Cool for 10 minutes.
While pastries cool, mix together the powdered sugar and water, slowly, until you have a nice drizzling consistency.
Drizzle icing generously over the pastries and top with sprinkles!
Serve warm with fruit, berries, whipped cream or ice cream!