Whole Baked Jersey Caramel Apple Parcels

Whole Baked Jersey Caramel Apple Parcels

Jersey Caramel Stuffed Apple

I remember when I was in primary school, my mum would regularly bake muffins for us to pack in our lunch boxes. White choc raspberry was always a popular choice, but on occasion, we would score some Jersey Caramel muffins, and these were my favourite kind! The Jersey Caramels melted into a gorgeous caramel goo, not quite a sauce, but no longer a Jersey Caramel either, and it was sooo delicious! I lived for those muffins! So when I decided to do my own take on baked caramel apples, I knew that this childhood flavour of gooey Jersey Caramels was going to be at the center of it… literally.

These gorgeous whole baked apples are as much a Jersey Caramel recipe, as they are an apple recipe because when wound together within these beautiful pastry parcels, they complete each other. The Jersey Caramels stew into a thin, sweet caramel sauce at the core of a gorgeously tart Granny Smith Apple. Baking the apple whole ensures that telltale tang of the green apple doesn’t cook away completely, it’s still there, just a little more subtle. And all those contrasting yet complimentary sweet and sour flavours are wrapped up inside a buttery, flaky puff pastry parcel. What’s better yet? It’s so quick and easy to throw together! Core the apple, stuff it full of Jersey Caramels, wrap it in a sheet of ready-bought puff pastry and let the oven do the rest. But although this recipe is simple, it doesn’t look or taste that way! This Whole Baked Apple Jersey Caramel recipe rivals even the best apple pies. I know, bold statement! And everyone I’ve made them for was in awe of their simple, rustic beauty. It’s quick, easy, tastes amazing and looks gorgeous… do you need anything else? Seriously, what else do you want from me?

On a side note, I only just realized while writing up this blog post that I’ve been calling these little squares of caramel goodness, Caramel Jerseys my whole life.. when they are in fact, Jersey Caramels… am I going mad or did their name change?… I’m probably just going mad. What are they called where you’re from?

#1 While it’s still warm, your stove-top Jersey Caramel mixture will be super sticky and hard to work with. Let it cool completely and it will re-set into a malleable paste similar to the original consistency of the Jersey Caramels but softer, meaning they’re easier to work with. Be patient and wait until they’ve reached this state to ensure you can really pack as much Jersey Caramel into each baked caramel apple as is humanly possible.

#2 If it’s a warm day, defrost your frozen pastry sheets underneath a slightly damp, clean tea towel to prevent it from drying too much and cracking when you try to fold it. On a similar note, if any of the edges of your pastry looks dry, use a ruler as a guide and cut off that edge with a sharp knife. Dry edges will greatly hamper your ability to get a neat parcel.

#3 To wrap your apples up neatly, place you’re apple in the center of your pastry sheet, bring in two opposite corners to overlap atop the apple, then using the side of your hand, press down very lightly on the pastry roughly where the lines highlighted by the orange in the diagram below are showing while you fold the corner in. This will encourage the pastry to fold where you hand is meaning it’ll be a controlled, straight fold and in close to the apple to prevent too much empty space within the parcel.

#4 If your wrapping goes completely arai, complete all the steps listed in tip number 2, and then just press all your pastry in hard up against the apple to create a pastry ‘ball’ rather than a parcel’ it still cooks exactly the same and looks great too! It’s just a fail-safe way to save your pastry if the folding doesn’t quite go according to plan. 

baked caramel apples, jersey caramel recipe, whole baked apples
Yield: 8


prep time: 1 hourcook time: 45 Mtotal time: 1 H & 45 M
When I decided to do my own take on a caramel apple, I knew that my childhood favourites Jersey Caramels were going to be at the centre of it… literally.


  • 4 Granny Smith Apples 
  • 4 sheets frozen puff pastry 
  • 225g Jersey Caramels 
  • 4tbsp full cream milk 
Egg Wash
  • 1 egg 
  • 2tbsp full cream milk


How to cook Whole Baked Jersey Caramel Apple Parcels

  1. Place 225g Jersey Caramels and 4tbsp full cream milk into a small saucepan and place on the stove-top over a low heat. 
  2. Once the Jersey Caramels have started to melt, whisk the mixture until the ingredients are well incorporated to form a caramel sauce.  Set aside to cool until it has re-set into a malleable paste. 
  3. Pre-heat your oven to 180 degrees Celcius.
  4. Line a baking tray and set aside.
  5. Retrieve 4 frozen puff pastry sheets from the freezer and set out to thaw. 
  6. Once thawed, using a ruler, measure a 2cm strip from the edge of each puff pastry sheet and cut using a sharp knife. Set strips aside (you'll use these later to cut the leaves out of). 
  7. Remove the stems from each apple and set them aside.
  8. Using an apple corer, remove and discard the core from each of your apples, then place each apple in the centre of a sheet of puff pastry. 
  9. Retrieve your Jersey Caramel mixture and divide it between your four apples cores. Ensure you are packing the caramel 'paste' into the core so as there's no empty space and stop filling them roughly 0.5cm shy of the top of your apple to avoid bubble over while baking. 
  10. Gently fold your puff pastry over your apple as if you're wrapping a present. Bring in two opposite corners of your pastry sheet one after the other and press them into place overlapping on top of the apple, then bring the remaining two corners up to overlap on top of the apple as well.  
  11. Move your wrapped apple onto a baking sheet and repeat the above step until all your apples are wrapped. 
  12. Retrieve your strips of pastry and using a sharp knife, cut out rough leaf shapes and then gently score the surface of the pastry in the pattern of veins with the tip of a sharp knife. 
  13. Place your leaves atop your wrapped apples ensuring that their 'stems overlap slightly and 'hang' from a central point atop your Jersey Caramel filled apple core.
  14. Gently press a singular apple stem through the 'stems' of your pastry leaves and into the hollowed core of your apple to hold them and all your folds of pastry in place while baking.  
  15. Repeat the above step until all your apples are decorated. 
  16. In a bowl, whisk together 1 egg and 2tbsp of milk until thoroughly combined to form an egg wash. 
  17. Using a pastry brush,  brush your pastry with egg wash and place apples in the oven to bake for 45 - 50 minutes or until the pastry is golden brown and flakey. 


EQUIPMENT small saucepan sharp knife apple corer parchment/baking paper baking tray whisk pastry brush
Created using The Recipes Generator
PWTN - The Pub With Two Names

PWTN - The Pub With Two Names

Whole Baked Caramel Apple Fail

Whole Baked Caramel Apple Fail