It's a cookie. It's a mini tarte. No, it's an apple pie roll-up

Print this recipe
Which is more important when it comes to an apple dessert: a sweet and buttery crumble or a flaky, crunchy crust? Why choose? These individual pie roll-ups perfectly combine both. By layering the apple filling and the crumble, roll-ups have even more depth and visual dimension. Thanks to the puff pastry crust, they’re flaky every time.
By cooking the apples first over the stove (and draining the excess liquid), you avoid the sogginess that can plague some pies. So if you’re in charge of a bake sale or a potluck dessert and tired of the same brownies or chocolate chip cookies, give these individual apple pie roll-ups a try. They’re sure to impress.
Cooktop Cove
Baked apple pie roll-ups
15 minutes
25 minutes
40 minutes
2 tablespoons butter, melted
3 medium granny smith or baking apples, peeled and diced
3 tablespoons white sugar
1 teaspoon ground cinnamon
1/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 package puff pastry
1 egg, beaten
1/4 cup sanding sugar or cane sugar
Heat the oven to 350 F.
Place a large skillet over medium-high heat, and melt the butter.
Add the apple pieces and the white sugar, and cook until the apples start to become tender, about 10 minutes.
Remove from the heat, and drain any excess liquid. Discard the liquid or set it aside for another purpose.
In a medium bowl, combine the light brown sugar, flour, cinnamon, nutmeg, allspice, ginger and salt, and mix until homogenous and crumbly in texture.
Lay out the puff pastry on a lightly floured piece of parchment paper.
With a lightly floured rolling pin, roll out the dough out a few times, to ensure even thickness and no air bubbles, maintaining a rectangular shape.
Leaving about 3/4 of an inch around all sides, spread the apple mixture evenly across the puff pastry.
Top with an even layer of the crumble.
Starting at one of the shorter ends, roll up the dough into a spiral. (If you are having trouble, start by lifting up the parchment paper.)
Once it's rolled up, use the egg wash to seal the edges. Set the egg wash aside in the fridge.
Cover the entire roll tightly with plastic wrap, and place in the fridge or freezer for at least 30 minutes to firm up.
Remove from the plastic wrap and cut the roll into 1-inch circles. Lay out on a parchment paper-lined cookie sheet, lightly brush with an egg wash, and sprinkle with the sugar.
Bake for 20 to 25 minutes, or until golden brown around the edges.
Allow to cool slightly before serving.
Print this recipe