Ladyfinger Apple Dessert: Easy and Impressive

Total time: 15 min prep/25 min bake
Difficulty: Low
Serves: 4 people
By Cookist

Apples and puff pastry is a classic combination. And if you’re looking for an impressive dessert, this Ladyfinger Apple dessert is a great option. Made with a combination of ladyfinger cookies, sliced apples, apricot jam, and puff pastry, this sweet treat is not only easy to make, but you only need a handful of ingredients. Whether you serve it for teatime or as a dessert with a scoop of ice cream, this Ladyfinger Apple Dessert is sure to satisfy your sweet tooth and leave you wanting more. Make sure you always have a pack of puff pastry in the freezer, and you’ll be ready to whip up this dessert in no time.

What is the Ladyfinger Apple Dessert?

Apples and puff pastry is a classic combination and there are many different recipes based on that combo. This recipe is based on apple turnovers, a flaky dessert with a fruity filling.

Fruit-filled pastries and portable pies have been enjoyed for thousands of years, going as far back as the ancient world. But it’s only in 1753 that we see the first printed recipe for apple pastries in an English cookbook.

The terms apple turnovers and apple pies are often used interchangeably. In the 1700s, these apple and puff pastry treats were called puffs, and by 1874, Cassell’s Dictionary of Cookery referred to them as “fruit pasties”. It was in 1902 when Mrs. Rorer’s New Cook Book featured a recipe for “apple turnovers” and since then the name has stuck!


  • If you’re making a large batch of desserts, place the apple slices in a bowl of cold water with a splash of lemon juice to prevent browning.
  • Use firm, tart apples—Honeycrisp, Gala, Fuji, or Granny Smith will all work.
  • The dessert can be dusted with powdered sugar before serving. Alternatively, try a cream cheese glaze: mix 4 ounces of cream cheese, at room temperature, 1/2 cup confectioners' sugar (or powdered sugar), sifted 1 teaspoon pure vanilla extract, and 3 to 4 tablespoons milk.
  • The pastry should be completely thawed so it’s pliable enough to roll out but still cold. The best is to leave it to thaw overnight in the fridge instead of leaving it on the kitchen counter at room temperature. If the pastry is too warm, it won’t puff enough.

How to Store Ladyfinger Apple Desserts

The desserts will become soggy if they’re not eaten immediately! Store leftovers in the fridge for up to 3 days. Keep them in an airtight container.

puff pastry roll
large apples
Lemon juice
25g (2 tbsp)
Apricot jam
160g (1 cup)
Egg wash

How to Make Ladyfinger Apple Dessert

Preheat the oven to 190°C/375°F. Peel the apples and cut them into thick slices.

Add the apple slices, lemon juice, and sugar to a pan over medium heat.

Cook the apple slices for 5 minutes, then allow to cool.

Cut puff pastry into 10x15cm rectangles. Add 2 cookies on each square of pastry.

Brush egg wash over the sides of each puff pastry rectangle.

Transfer the jam to a piping bag, then pipe the jam on top of the cookies.

Place the apples on top of the jam.

Fold the puff pastry by bringing the edges to the center.

Press the edges down to seal the pastry.

Brush the pastry edges with an egg wash.

Bake for 25 minutes until golden and flaky.


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