Apple Wrap-ups are a warm, cozy treat that taste like an apple pie you can hold in your hand. Think tender apples wrapped in flaky pastry, bubbling with cinnamon sugar, and finished with a buttery glaze. They’re simple to make and easy to customize, so they work for busy weeknights or relaxed weekends.
If you love the flavors of classic apple pie but want something faster and less fussy, this recipe will be your new go-to. Serve them fresh from the oven with ice cream, or pack them for a sweet snack on the go.
Why This Recipe Works
This recipe keeps the technique straightforward while delivering those nostalgic apple pie flavors. Using ready-made dough removes the stress of measuring and chilling pastry, but you still get a flaky, golden crust.
Tart-sweet apples cook gently inside the wrap, so they stay juicy and tender without turning mushy. A quick cinnamon-sugar mix adds warmth, and a simple butter glaze brings shine and a bakery-style finish. It’s a smart shortcut that doesn’t taste like one.
Shopping List
- Apples (3–4 medium): Granny Smith, Honeycrisp, or a mix
- Refrigerated pie crust or puff pastry: 1 box (2 crusts or 1 sheet puff)
- Brown sugar: 1/3 cup
- Granulated sugar: 2 tablespoons
- Ground cinnamon: 1½ teaspoons
- Ground nutmeg (optional): 1/4 teaspoon
- Unsalted butter: 3 tablespoons (plus more for greasing if needed)
- Vanilla extract: 1 teaspoon
- Lemon juice: 1 tablespoon
- Cornstarch: 1 teaspoon (for thickening)
- Pinch of salt
- Egg: 1, for egg wash (or milk as a substitute)
- Optional glaze: 1/2 cup powdered sugar + 1–2 tablespoons milk
Step-by-Step Instructions
- Preheat and prep: Set your oven to 400°F (200°C).
Line a baking sheet with parchment paper. If using puff pastry, let it thaw according to package directions.
- Peel and slice the apples: Peel, core, and slice the apples into thin wedges, about 1/4-inch thick. This helps them cook evenly and fit snugly in the wraps.
- Toss the filling: In a bowl, combine apples with brown sugar, granulated sugar, cinnamon, nutmeg (if using), cornstarch, lemon juice, vanilla, and a pinch of salt.
Stir until the apples are coated and glossy.
- Warm the butter: Melt 2 tablespoons of butter and stir it into the apple mixture. This gives the filling a silky texture and deep flavor.
- Roll the dough: On a lightly floured surface, roll out the pie crusts or puff pastry to smooth any creases. Cut into 6–8 rectangles or wedges, roughly 4×6 inches.
Aim for pieces big enough to enclose a small mound of apples.
- Fill and wrap: Spoon a portion of apple filling onto one half of each dough piece. Fold the other half over to create a pocket. Press the edges firmly, then crimp with a fork to seal.
Cut a small slit on top for steam to escape.
- Brush and sugar: Beat the egg with a teaspoon of water for an egg wash. Brush the tops and sprinkle lightly with cinnamon sugar if you like extra crunch.
- Bake: Arrange the wraps on the prepared baking sheet. Bake for 18–24 minutes, until the tops are golden and the filling is bubbly at the vents.
Rotate the pan halfway through for even browning.
- Butter glaze: Melt the remaining 1 tablespoon of butter. Brush it over the hot wraps for shine and flavor. If using the powdered sugar glaze instead, whisk powdered sugar with milk to a drizzle-able consistency and spoon it over once the wraps cool slightly.
- Rest and serve: Let the wraps rest for 10 minutes.
This helps the filling set so it doesn’t spill out. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Store
Let the wraps cool completely before storing. Keep them in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 4 days.
Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness. For longer storage, freeze baked wraps for up to 2 months. Reheat from frozen at 350°F for 15–20 minutes, until heated through and flaky again.
Benefits of This Recipe
- Quick and approachable: Ready-made dough shortens prep time without sacrificing taste.
- Portable dessert: Easy to pack for lunchboxes, picnics, or road trips.
- Flexible ingredients: Works with different apple varieties and lets you adjust sweetness.
- Less mess than pie: No pie dish or slicing—each serving is already wrapped.
- Make-ahead friendly: Assemble and chill before baking, or freeze baked wraps for later.
Pitfalls to Watch Out For
- Overfilling: Too much apple filling can cause leaks and soggy bottoms.
Use a modest scoop and seal well.
- Thick apple slices: Large chunks may stay crisp and undercooked. Keep slices thin and even.
- Skipping steam vents: Without slits on top, steam builds up and splits the seams.
- Cold centers: If the dough browns too fast, reduce the oven to 375°F and bake a few extra minutes so the apples cook through.
- Wet dough: Excess liquid from juicy apples can pool. The cornstarch helps; drain off any extra liquid in the bowl before filling if needed.
Alternatives
- Dough swaps: Use crescent roll dough for super-quick wraps, or phyllo sheets brushed with butter for a crisp, shattery finish.
- Flavor twists: Add a tablespoon of apple butter to the filling, or a splash of bourbon or rum for depth.
A handful of raisins or dried cranberries brings a tart pop.
- Nutty crunch: Mix in chopped pecans or walnuts with the apples. Sprinkle with turbinado sugar for extra texture.
- Dairy-free: Use plant-based butter and skip the egg wash in favor of a brush of oat milk. Check that your dough is dairy-free.
- Lower sugar: Reduce the sugars by one-third and rely on naturally sweet apples like Fuji or Gala.
- Savory spin: For brunch, swap cinnamon sugar for a pinch of thyme and black pepper, and serve with cheddar.
Think apple-cheddar hand pies.
FAQ
Which apples are best for Apple Wrap-ups?
Granny Smith holds its shape and gives a bright tartness. Honeycrisp adds sweetness and juice. Mixing the two is ideal.
Avoid mealy apples like Red Delicious, which can turn mushy.
Can I make these ahead?
Yes. Assemble the wraps and chill them on a sheet pan for up to 24 hours. When ready, bake straight from the fridge, adding 2–3 minutes to the bake time.
You can also bake and freeze, then reheat as needed.
Do I have to peel the apples?
Peeling gives a softer, more classic texture. If you like a bit of chew and extra fiber, you can leave the skins on. Slice a little thinner to keep the texture pleasant.
Why is my dough splitting?
Common causes are overfilling or skipping the steam vents.
Also check that your dough wasn’t too warm and sticky when sealing. Lightly flour your surface and chill the wraps for 10 minutes before baking if they feel soft.
How do I keep the bottoms from getting soggy?
Use cornstarch in the filling, drain excess juices before filling, and bake on a preheated, parchment-lined sheet. Reheating in the oven instead of the microwave also preserves crispness.
Can I add caramel?
Absolutely.
Drizzle a teaspoon of caramel over the apple filling before sealing, or add caramel after baking. Keep it light inside the wrap to avoid leaks.
What if I don’t have an egg for the wash?
Brush with milk or cream for a soft sheen, or use melted butter for golden color. For a glossy top, finish with the powdered sugar glaze after baking.
Is puff pastry or pie crust better?
Puff pastry is flakier and lighter, with a bakery-style crunch.
Pie crust is sturdier and more like a traditional hand pie. Both work well; pick the texture you prefer.
Can I air fry these?
Yes. Air fry at 360°F (182°C) for 10–14 minutes, flipping once if your model browns unevenly.
Don’t crowd the basket. Watch closely the first time to learn your air fryer’s timing.
How can I make them gluten-free?
Use a gluten-free pie crust or puff pastry and confirm your cornstarch and other ingredients are certified gluten-free. Handle GF dough gently and keep it cold to prevent cracking.
Final Thoughts
Apple Wrap-ups deliver everything you love about apple pie with less work and more flexibility.
They’re simple enough for a weeknight and special enough for a cozy dessert spread. Keep a box of dough in the fridge, a few apples on the counter, and you’re halfway to warm, cinnamon-scented goodness. Once you try them, you’ll find reasons to make them all year—fall or not.
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