Air Fryer Appelbeignets (Puff Pastry)

Apple beignets are one of those New Year's Eve snacks that instantly feel like a tradition-warm apple, cinnamon sugar, and that "just one more" energy. The only downside? The classic version involves hot oil, splatter, and that lingering fried smell that follows you around.

This is the easy home version: no batter dripping down your fingers, no deep-fryer drama, and no guessing game with oil temperature. We wrap apple slices in puff pastry, bake them in the air fryer (or the oven), then finish with melted butter and sugar. Crisp outside, soft apple inside, and done before the kids start asking, "Are they ready yet?" And they're not just delicious on New Year's Eve: they are also eaten in no time on a cold Sunday afternoon with coffee.

Classic Appelbeignets vs This Home Version

Classic apple beignets (Dutch appelbeignets) are apple slices dipped in batter and fried until golden, then dusted with cinnamon sugar. Delicious, but it's a whole production.

This version keeps the same cozy apple-and-cinnamon vibe, just with a puff pastry "jacket." The pastry turns flaky and crisp, the apple steams tender inside, and you still get that sweet finish-without babysitting a pot of oil.

And how do these taste? Think: flaky, buttery layers that crackle when you bite in, a warm apple center that's soft but not mushy, and a sugar finish that tastes like winter markets and good decisions. Serve them warm and they vanish suspiciously fast.

And if you love to bake some more Dutch New Year's Eve classics, try these oliebollen (Dutch dougnuts).

What Do You Need?

Exact amounts are in the recipe card below.

• Apple (small, Elstar): Elstar is great here because it has a sweet-tart flavor and holds its shape when heated. Any firm apple works-just avoid very soft "stewing" apples unless you like extra-soft centers.
• Puff pastry sheets: This replaces the batter. Puff pastry gives you that crisp, layered bite and seals the apple in so it cooks gently. If your pastry gets floppy while you work, pop it back in the fridge for 10 minutes-cold pastry puffs better.
• Sugar: The classic finish together with cinnamon.
• Ground cinnamon: Apple + cinnamon = instant appelbeignet mood. Mix it with the sugar first so every piece gets an even sprinkle (no "all cinnamon in one bite" surprises).
• Butter (melted): This is the glue for the topping and the "bakery" trick for flavor. Brush it on thinly while the pastries are warm so the sugar sticks and the pastry tastes extra good.

How to Make It

You'll find the full, step-by-step recipe card below.

1. Step 1: Start by preheating your air fryer to 350 °F (180 °C). Mix the sugar and cinnamon in a small bowl and set it next to your work area. This is your "assembly line" move-once the pastry is out, you want everything ready.

2. Step 2: Now grab a 2 ¼-inch (6 cm) round cookie cutter and cut two circles from each puff pastry sheet. You'll end up with 8 circles total-two for each apple slice.

3. Step 3: Core the apple, peel it, then slice it horizontally into 4 slices so you get neat rings (the hole sits in the middle). Try to keep the slices roughly the same thickness so they bake evenly. Place one pastry circle down, add an apple slice on top, and sprinkle a little cinnamon sugar over the apple.

4. Step 4: Cover with a second pastry circle, then press the edges firmly to seal. Really firmly. Puff pastry likes to puff-and if the edges aren't sealed, it will puff open and your apple will try to escape mid-bake. Repeat until you have four sealed pastries.

5. Step 5: Bake in the air fryer for 8 minutes, turning them halfway so they color evenly. In the oven, bake until golden brown (timing can vary depending on pastry brand and oven). As soon as they're done, brush a thin layer of melted butter over the top.

6. Step 6: Sprinkle lightly with cinnamon sugar. Serve immediately while they're warm and crisp.

3 x New Year's Eve