Air Fryer Appelbeignets (Puff Pastry)

Crispy Dutch appelbeignets made in the air fryer with puff pastry. Soft apple inside, cinnamon sugar outside—ready fast, no deep-frying needed.

Prep Time 10

Cook Time 8

Total Time 18

Course Sweets and Sweet Baking

Cuisine Dutch, European, European Cuisine

Servings appelbeignets

Calories 313 kcal

Ingredients you need per step are listed below the step in Italic

Preheat the air fryer (or oven) to 350 °F.
In a bowl mix the cinnamon with the sugar. Set aside.
1 teaspoon ground cinnamon, 3 tablespoons sugar
Remove the core from the apple. Peel the apple and cut it horizontally into four slices.
1 apple
Use a 2-inch (5-6 cm) cookie cutter and cut two circles out of each puff pastry sheet.
6 oz. puff pastry
Place an apple slice on the first circle, sprinkle a little cinnamon sugar on top and cover with the second pastry circle.
Press the edges tightly closed. Repeat for all pastries.
Bake for 8 minutes in the air fryer (or until golden brown in the oven), turning halfway.
Brush with melted butter and sprinkle lightly with cinnamon sugar.
2 teaspoons butter
Serve immediately.

1. Apple choice: Use a FIRM apple that holds shape (Elstar is great). Very soft apples can turn mushy.

2. Keep pastry cold: If puff pastry warms up and gets floppy, chill it 10 minutes before cutting/sealing for better puff.

3. Seal WELL: PRESS edges firmly (crimp with a fork if needed). Poor sealing = pastry opens and the apple escapes.

4. Air fryer vs. oven: Air fry for 8 minutes, turning halfway. Oven timing varies—bake until deeply golden.

5. Sugar finish: Brush with melted butter while warm so sugar sticks and the top tastes bakery-good.

6. Best served: Puff pastry is crispiest right away. Reheat leftovers in the air fryer for a couple of minutes to bring the crunch back.

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