If the smell of crispy puff pastry, sweet apples, and cheesy cheddar doesn’t get you excited, we’re not sure what will! Puff pastry always brings folks together with its flaky goodness, especially when enjoyed with amaretto sours and apple cider mimosas. I like using Pepperidge Farms puff pastry because it comes ready to use, neatly folded in the box. No need to roll out the dough for this recipe! Here are some tips to make these bundles even better:
Opt for sharp cheddar:
Choosing the right cheddar can be tricky for baking. A milder or medium cheddar with more moisture melts better but may lack in flavor. However, if you want that bold cheddar taste to shine through, go for a sharper cheese. The sharper the cheddar, the stronger the flavor! I initially tried a mild cheddar, but the apple, honey, and lemon overshadowed its taste. A good Cabot sharp cheddar does the trick.
Choose sweeter apples:
While Granny Smith apples are great for baking with their tartness, sweeter apples like Honeycrisp work better here. They hold up well in baking and balance the sharp cheddar, lemon zest, and honey flavors beautifully.
Storage:
These bundles are so tasty they’ll likely disappear in no time! But if you have leftovers, store them in a zip-top bag or airtight container and refrigerate for up to 5 days. Reheat in a 300°F oven when ready to enjoy.
Apple Cheddar Bundles
Ingredients
- 2 medium Honeycrisp apples about 1 1/4 pounds, cored and thinly sliced (1/8 inch)
- Zest from 1 lemon
- 6 tablespoons honey divided
- 1 17.3-ounce frozen package puff pastry, thawed
- 1 large egg
- 1 8-ounce block sharp cheddar, grated
- 1 1/2 teaspoons flaky sea salt
- 1/4 cup chopped roasted pecans
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat oven to 400°F and line 2 baking sheets with parchment paper. In a bowl, toss apples, lemon zest, and 4 tablespoons honey.
- Cut each pastry sheet into 4 squares (4.5″ x 4.5″). Whisk egg with a splash of water in a small bowl. Brush outer edges of pastry with egg wash. Place 1 tablespoon grated cheese at the bottom of each square. Top with 10 to 11 apple slices, then another tablespoon of cheese on each side. Fold the sides over the top and press lightly to seal. Brush tops and sides with egg wash, then sprinkle with sea salt. Arrange 4 pastries on each prepared baking sheet.
- Bake, rotating trays halfway through, until golden brown, about 20 to 25 minutes. Let cool for 5 minutes.
- Arrange on a platter, drizzle with remaining 2 tablespoons honey, and top with pecans and thyme. Enjoy the deliciousness!