Flakey Apple Cinnamon Bun

Submitted by Naima Durrett

About the cook: To me cooking is not just my passion, but it's pure fun. To turn a bunch of things that no one finds inviting into a great dish that people want to eat makes me so happy. I often find myself even peaking at guests from some corner, to see their true first reaction to my food when they take their first bite.

About the dish: An apple filled pastry made with buttery crust and an amazing apple filling.

National Origin: America

Serves: 4

Estimated Time: 30 to 60 Minutes


Apples: 2
Butter: 4 oz. + 1 oz separate
Ap flour: 1 cup
Cinnamon: 1 Tbs + 1 Tbs separate
Nutmeg: 1 tsp
Vanilla: 1 Tbs
Sugar: 1/4 -1/3 cup to taste + 1 Tbs separate
Salt: 1/4 tsp + 1/2 tsp separate
Egg: 1
Powdered sugar: 1/4 cup


(If using premade pastry dough skip first 4 steps but making this dough is recommended)

Step 1: Cut up 4 oz butter into small squares and freeze.
Step 2: take the cup of flour, tbs of sugar, and 1/2 tsp salt and mix.
Step3: Once the butter is frozen {or if doing by hand, very cold} put it in the flour and coat it. Break it until very small either by hand or in food processor.
Step 4: Mix in small amounts freezing cold water until dough can easily squeeze together. Once all squeezed together resist the urge to knead it. Just wrap it up and refrigerate while you make the filling.

Step 5: cut and peel apples into a 1/4 in by 1/4 in dice.
Step 6: melt 1 oz butter in pan and allow to brown. Add in apples, 1/4 or 1/3 cup sugar, 1 Tbs cinnamon, 1 tsp nutmeg, and vanilla, along with a few tbs of water.
Step 7: Cook on med high, stirring until apples soften. About 3 minutes. There should still be some sticky liquid in the pan.
Step 8: let apples cool in refrigerator while rolling out dough into 6 in wide rectangle. Rectangle should be as long as necessary and about a 10th of an in thick.
Step 9: Place apple filling about 1 1/2 in away from end closest to you. Should fill the whole length of the pastry except an inch on the sides to pinch close.
Step 10: roll the pastry close using the beaten egg to paste on the edge and seal close. Pinch edge and sides to seal. Should look like a long tube if rolled correctly.
Step 11: Brush egg wash on one side of the whole pastry and sprinkle a mixture of 1 Tbsp cinnamon and 1 Tbs sugar over the egg wash. Roll like a cinnamon roll, coated side inward.
Step 12: preheat oven to 350 F and place pastry on parchment paper covered pan. Brush with egg wash and sprinkle with more cinnamon sugar mixture before going in.
Step 13: bake 20- 30 min depending on oven.
Step 14: Allow to cool for at least 10 min before digging in.

Step 15( optional): make glaze out of powdered sugar and water. Pour over

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