Honeycrisp + Sharp Cheddar Puff Pastry
When September arrives, our kitchen shifts into apple mode. Honeycrisps are one of my favorite varieties. This month’s Sharelooms Original celebrates two things we love: Honeycrisp apples and cheddar cheese. The result is a golden, flaky Honeycrisp + Sharp Cheddar Puff Pastry that is savory, sweet, simple, and perfect for brunch boards, after-school snacks, or cozy dinners with soup. It tastes like a cheese board meets an apple pie: salty, sweet, buttery, flaky.
Why You’ll Love This Recipe
- Combines sweet apples with savory sharp cheddar for perfect balance
- Simple to prepare with Trader Joe’s and Sprouts staples
- Flexible: make full tarts or bite-sized appetizers
- Family-friendly, seasonal, and memory-making
Recipe Snapshot
- Shopping Note: Sharelooms seasonal recipes are developed with Sprouts and Trader Joe’s ingredients in mind, highlighting organic and seasonal finds from these favorite stores.
- Cheese Note: Recipe tested with Sprouts pre-shredded sharp cheddar for convenience.
- Spice Note: Apple pie spice can be used instead of cinnamon and nutmeg for a simpler, cozy flavor blend.
- Yield: 2 large tarts (8–10 slices each) or 24–32 bites (if cut into squares)
- Prep Time: 15 minutes (plus 2 hours to thaw pastry at room temperature)
- Cook Time: 12–15 minutes
- Total Time: ~30 minutes
Ingredients (Trader Joe’s & Sprouts Friendly)
Base & Fruit
- 2 sheets all-butter puff pastry, thawed (allow 2 hours at room temperature or thaw overnight in refrigerator)
- 2 large Honeycrisp apples, cored and thinly sliced (about 1/8 inch thick)
- 1 Tbsp lemon juice
Cheese & Flavor
- 1-3 cups sharp cheddar, grated (Sprouts pre-shredded sharp cheddar or TJ’s Unexpected Cheddar) Depends how much cheese you like
- 2 Tbsp light brown sugar
- 1 tsp apple pie spice (or cinnamon + nutmeg)
- Pinch kosher salt
Gloss & Finish
- 1 large egg, beaten (for egg wash)
- 1–2 Tbsp honey or maple syrup, warmed (for drizzle)
- 1–2 tsp flaky sea salt
Optional Savory Upgrade
- 3–4 slices thick-cut bacon, cooked and crumbled or ¼ cup prosciutto torn
- 1 tsp fresh thyme or rosemary
- ¼ cup toasted pecans or walnuts, roughly chopped
Equipment
- Rimmed sheet pans lined with parchment
- Sharp knife and cutting board
- Small bowl for egg wash
- Pastry brush
Step-by-Step Instructions
- Prep the pastry. Heat oven to 400°F (200°C). Line sheet pans with parchment. Unfold thawed puff pastry onto parchment. Score a 1-inch border around the edge (do not cut through). Prick the center with a fork.
- Meanwhile, season the apples. Toss sliced Honeycrisps with lemon juice, brown sugar, apple pie spice, and a pinch of salt.
- Next, add the cheese. Sprinkle 1 cup cheddar evenly inside each tart border.
- Shingle the apples. Arrange apples in overlapping rows over cheese. Add bacon/prosciutto and herbs if using.
- Top with cheese. Sprinkle remaining cheddar evenly over both tarts.
- Egg wash & bake. Brush borders with egg wash. Bake 12–15 minutes until pastry is golden and apples tender.
- Drizzle & finish. Let cool 5 minutes. Drizzle with honey/maple syrup, sprinkle with flaky sea salt, and add toasted nuts. Slice and serve warm.
Make It Bites
Cut pastry sheets into 9–12 squares each before topping and bake 15–18 minutes for appetizer bites.
Shopping List 🛒
- Puff Pastry (TJ’s or Sprouts)
- Honeycrisp Apples
- Sharp Cheddar (Sprouts pre-shredded or TJ’s Unexpected Cheddar)
- Apple Pie Spice or Cinnamon and Nutmeg
- Brown Sugar, Lemon, Eggs
- Honey or Maple Syrup
- Flaky Sea Salt
- Optional: Bacon/Prosciutto, Fresh Herbs, Pecans/Walnuts
Tips & Swaps
- Cheese swaps: Gruyère or Toscano with Black Pepper.
- Apple swaps: Pink Lady or Envy apples.
- Extra savory: Spread a thin layer of mustard under the cheese.
- Glaze hack: Brush with apple cider jelly during last 3 minutes.
Serve With
- Butternut squash or tomato soup
- Crisp arugula salad with lemon vinaigrette
- A fall brunch board with fruit and cured meats
Storage & Reheat
- Store: Refrigerate up to 3 days.
- Reheat: 350°F for 8–10 minutes to restore crispness.
FAQs
Can I make ahead? Assemble up to 4 hours ahead, refrigerate, and bake before serving.
Can I freeze? Bake fully, cool, then freeze slices up to 1 month. Reheat at 375°F for 10 minutes.
Gluten-free? Use GF puff pastry or pie crust.
Memory Moment ❤️
This Sharelooms Original tastes like Julian apple picking trips and cozy fall nights at home. The Honeycrisp + Sharp Cheddar Puff Pastry has quickly become part of our September tradition, baked while the kids share stories around the kitchen. If you make it, share your photo and favorite memory so we can keep the tradition going. ❤️
Honeycrisp + Sharp Cheddar Puff Pastry
Honeycrisp apples and cheddar cheese. The result is a golden, flaky Honeycrisp + Sharp Cheddar Puff Pastry that is savory, sweet, simple, and perfect for brunch boards, after-school snacks, or cozy dinners with soup.
Print
Pin
Rate
Servings: 12 servings
Calories: 309kcal
Equipment
- 2 Rimmed sheet pans lined with parchment
- 1 Apple Peeler Corer Slicer
Ingredients
Base & Fruit
- 2 sheets all-butter puff pastry thawed (each package usually contains 2 sheets; allow 2 hours at room temperature to thaw or you can thaw the night ahead in the refrigerator)
- 2 large Honeycrisp apples cored and thinly sliced (enough to cover 2 tarts, about 1/8 inch thick)
- 1 Tbsp lemon juice
Cheese & Flavor
- 1-3 cups sharp cheddar grated (Sprouts pre-shredded or TJ’s Unexpected Cheddar-more or less depending on amount of cheese you like)
- 2 Tbsp light brown sugar
- 1 tsp apple pie spice or cinnamon + nutmeg
- Pinch kosher salt
Gloss & Finish
- 1 egg large beaten (for egg wash)
- 1 tbsp –2 honey or maple syrup warmed (for drizzle)
- 1 tsp –2 tsp flaky sea salt
Optional Savory Upgrade
- 3 slices –4 thick-cut bacon cooked and crumbled or ¼ cup prosciutto torn
- 1 tsp fresh thyme or rosemary
- ¼ cup toasted pecans or walnuts roughly chopped
Instructions
- Step-by-Step Instructions
- Prep the pastry. Heat oven to 400°F (200°C). Line sheet pans with parchment. Unfold thawed puff pastry onto the parchment. Score a 1-inch border around the edge (do not cut all the way through). Prick the center with a fork.
- Season the apples. Toss sliced Honeycrisps with lemon juice, brown sugar, apple pie spice, and a pinch of salt.
- Add the cheese. Sprinkle 1 cup cheddar evenly inside each tart border.
- Shingle the apples. Arrange apples in overlapping rows over cheese. Add bacon/prosciutto and herbs if using.
- Top with cheese. Sprinkle remaining cheddar evenly over both tarts.
- Egg wash & bake. Brush borders with egg wash. Bake 12–15 minutes until pastry is golden and apples tender.
- Drizzle & finish. Let cool 5 minutes. Drizzle with honey/maple syrup, sprinkle with flaky sea salt, and add toasted nuts (before baking for toasted flavor or after baking for crunch). Slice and serve warm.
Notes
Make It Bites
Cut pastry sheets into 9–12 squares each before topping and bake 15–18 minutes for easy appetizer bites.Tips & Swaps- Cheese swaps: Gruyère or Toscano with Black Pepper.
- Apple swaps: Pink Lady or Envy apples.
- Extra savory: Spread a thin layer of mustard under the cheese.
- Glaze hack: Brush with apple cider jelly during last 3 minutes.
Serve With
- Butternut squash or tomato soup
- Crisp arugula salad with lemon vinaigrette
- A fall brunch board with fruit and cured meats
Nutrition
Calories: 309kcal | Carbohydrates: 27g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 358mg | Potassium: 81mg | Fiber: 2g | Sugar: 7g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
