Glazed Apple Puff Pastry Slab

There is something wonderfully comforting about the combination of crisp puff pastry, tender cinnamon-spiced apples, and a shiny sweet glaze. A glazed apple puff pastry slab takes those familiar flavors and turns them into an easy dessert that looks much more impressive than the effort required. Instead of shaping individual pastries, everything is baked together as one generous slab, then sliced into squares or rectangles for serving.

The pastry becomes beautifully golden and flaky around the edges, while the apple filling softens into a fragrant layer of fruit. A simple glaze added after baking brings everything together with a delicate sweetness and just enough shine.

Ingredients

For the pastry

• 1 sheet frozen puff pastry, thawed according to package directions
• 2–3 medium apples
• 2 tablespoons unsalted butter
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• Pinch of salt

For the egg wash

• 1 egg
• 1 tablespoon water

For the glaze

• 1 cup powdered sugar
• 1–2 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract

Step 1: Prepare the Apples

Start by peeling the apples and removing their cores. Cut them into thin, even slices.

Try not to make the slices too thick. Thin slices cook more quickly and evenly, allowing them to become tender without leaving the puff pastry underneath overly soft.

Place the sliced apples in a bowl and toss them with the lemon juice. The lemon adds a little brightness to the filling while also helping prevent the apples from browning too quickly.

Add the sugar, cinnamon, nutmeg, flour, and salt. Toss everything together until the apple slices are evenly coated.

Step 2: Cook the Apple Filling

Melt the butter in a large skillet over medium heat. Add the seasoned apples and cook for approximately 5–7 minutes, stirring occasionally.

The goal is not to completely cook the apples. You simply want them to begin softening and release some of their juices.

Once the apples have softened slightly, remove the skillet from the heat. Stir in the vanilla extract and allow the filling to cool for several minutes.

Cooling the apples before placing them on the pastry is important. Very hot fruit can melt the pastry butter prematurely and make the finished slab less flaky.

Step 3: Prepare the Puff Pastry

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper.

Place the thawed puff pastry onto the prepared baking sheet. If necessary, gently roll it out just enough to create an even rectangle.

Using a sharp knife, lightly score a border approximately 1 inch from the edges. Do not cut completely through the pastry. This border will puff up around the apple filling and create an attractive raised edge.

Prick the center section several times with a fork. This helps prevent the middle from puffing excessively while allowing the outer border to rise.

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