Name: Apple Lattice Puff Pastry Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 sheets puff pastry, thawed; 6 cups peeled and sliced apples (about 5-6 medium apples); 1/2 cup granulated sugar; 2 tablespoons cornstarch; 1 tablespoon lemon juice; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 large egg, beaten (for egg wash); 1 tablespoon coarse sugar, for topping (optional)

This Apple Lattice Puff Pastry Cake is an easy fall dessert made with flaky puff pastry and a warm cinnamon apple filling.

The golden lattice top makes it look impressive without adding much extra work.

Using store-bought puff pastry keeps the recipe simple while the soft apples and cinnamon give it classic apple pie flavor. It’s perfect for fall baking, weekend desserts, Thanksgiving, or serving warm with a scoop of vanilla ice cream.

I make this one for weekend brunches, apple season get-togethers, and any potluck where I want something that slices into neat squares and travels well.

If you’re into easy fall desserts and party-friendly sweets, these are worth bookmarking too:

Ingredients You’ll Need

Store-bought puff pastry keeps this simple, just make sure it’s fully thawed but still cold when you work with it (warm pastry gets sticky and hard to shape into a lattice).

Granny Smith or Honeycrisp apples hold their shape best here since they don’t turn to mush once the cinnamon filling starts bubbling in the oven.

Ingredients

2 sheets puff pastry, thawed
6 cups peeled and sliced apples (about 5-6 medium apples)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg, beaten (for egg wash)
1 tablespoon coarse sugar, for topping (optional)

Directions

Preheat your oven to 400F and lightly grease a 9-inch pie dish or shallow square baking dish.
A shallow dish helps the lattice bake through evenly instead of staying pale and doughy in the center. Set the dish aside while you make the filling so the butter in the pastry doesn’t start softening before it needs to.
In a large bowl, toss the sliced apples with the sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice.
Stir until every slice is coated, then let it sit for about 5 minutes so the apples release some juice and the cornstarch starts to thicken it. You’ll notice the mixture turning slightly syrupy, that’s exactly what you want.
Place one sheet of thawed puff pastry in the prepared dish and press it gently along the bottom and sides.
Prick the base all over with a fork so steam can escape and the bottom doesn’t puff up into a dome while baking. Work quickly here (the colder the pastry stays, the easier it is to press into the corners without tearing).
Spoon the apple filling evenly over the pastry, spreading it into an even layer right up to the edges.
Leave most of the excess liquid behind in the bowl, you just want the apples themselves in the dish. A slotted spoon makes this easy and keeps the bottom crust from turning soggy before it even hits the oven.
Cut the second sheet of puff pastry into strips about 3/4 inch wide and arrange them in a crisscross lattice pattern over the apples.
Press the ends of each strip gently into the bottom crust at the edges to seal (this keeps the lattice from shrinking away as it bakes). Go slow with the weaving, over-under-over, it’s a little fiddly the first time but gets faster with practice.
Brush the lattice strips with the beaten egg and sprinkle with the coarse sugar if using.
This is what gives you that deep golden, slightly crackly top once it’s out of the oven. Don’t skip the egg wash even if you’re out of coarse sugar, it’s doing most of the color work.
Bake for 35 to 40 minutes, until the pastry is golden brown and the filling is bubbling up between the lattice strips.
If the top is browning too fast before the center is done, tent it loosely with foil for the last 10 minutes. This one takes a bit of patience, don’t pull it early just because the top looks done, the center needs those last few minutes to set.
Let the cake cool for at least 20 minutes before slicing.
It needs this time to set, cutting into it too soon means the filling runs everywhere instead of holding its shape. It’s still very good slightly warm, just give it that short rest first.
Slice into squares and serve warm or at room temperature, and enjoy!

Important Recipe Notes

Keep the pastry cold. If it starts to look shiny or soft while you’re shaping the lattice, pop the whole dish in the fridge for 10 minutes before baking. Warm pastry won’t puff properly, and you’ll end up with a dense, greasy bottom crust instead of flaky layers.
Don’t skip the cornstarch. It thickens the apple juices as they bake so you get a jammy filling instead of a soupy one running out when you slice into it. Flour works in a pinch, but cornstarch gives a clearer, glossier filling.
Slice your apples evenly. Aim for about 1/4 inch thick slices (a mandoline helps) so they cook through at the same rate. Uneven slices mean you’ll get a mix of mushy and still-crunchy pieces in the same bite, which isn’t the texture you’re after.

Watch the bottom crust. If you’re using a glass dish, you can actually peek at the underside toward the end of baking. A pale, doughy bottom means it needs a few more minutes, even if the lattice on top already looks golden.
Storage. Cover leftovers and keep at room temperature for a day, or in the fridge for up to 4 days. The pastry softens a bit over time but the cinnamon apple flavor only gets better as it sits.
Reheating. A few minutes in a 350F oven or toaster oven brings the crust back to crisp. The microwave works in a pinch, just know the pastry will be soft instead of flaky, more like a cobbler than a lattice tart.
Make ahead. You can slice the apples and mix the filling a day ahead and keep it covered in the fridge. Assemble and bake the pastry the day you plan to serve it, puff pastry really doesn’t hold well once it’s assembled and left sitting.

How to Serve, Store & Customize This Recipe

Serving:

This is best served slightly warm, about 20-30 minutes out of the oven, with a scoop of vanilla ice cream or a drizzle of caramel on top. A dusting of powdered sugar is a nice touch if you’re bringing it to the table for guests.

Storage:

Keep leftovers covered with foil or in an airtight container at room temperature for up to a day, or in the fridge for up to 4 days. The bottom crust will soften the longer it sits (that’s just how puff pastry behaves once it’s holding fruit filling).

Customization:

Swap in pears for half the apples if you want a slightly different flavor, or add a handful of dried cranberries to the filling for the holidays. For a spiced version, add a pinch of ground cloves along with the cinnamon and nutmeg.

Apple Lattice Puff Pastry Cake

Course: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

2 sheets puff pastry, thawed
6 cups peeled and sliced apples (about 5-6 medium apples)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg, beaten (for egg wash)
1 tablespoon coarse sugar, for topping (optional)

Directions

Preheat oven to 400F and grease a 9-inch pie dish.
Toss sliced apples with sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice.
Press one sheet of puff pastry into the dish and prick the base with a fork.
Spoon the apple filling evenly over the pastry.
Cut the second sheet into strips and weave into a lattice over the apples, sealing the edges.
Brush with egg wash and sprinkle with coarse sugar.
Bake 35-40 minutes until golden and bubbling, tenting with foil if needed.
Cool at least 20 minutes before slicing.
Serve warm and enjoy!

Notes

Use cold puff pastry for the best rise and flaky layers. If it gets too soft while you work, refrigerate it for 10–15 minutes before baking.
Choose firm baking apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady so the filling does not become mushy.
Let the cooked apple filling cool before adding it to the pastry. Hot filling can soften the puff pastry before it reaches the oven.
Let the cake rest for about 10–15 minutes after baking so the filling can settle before slicing.
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help crisp the pastry again.
Estimated Nutrition Facts:
Per serving, based on 8 servings made with puff pastry, apples, brown sugar, butter, cinnamon, cornstarch, and egg wash:
Calories: 330–390
Protein: 4–6 g
Carbohydrates: 45–52 g
Fiber: 3–4 g
Sugar: 20–25 g
Total Fat: 16–20 g
Saturated Fat: 7–10 g
Sodium: 180–260 mg