Mini Apple Puff Pastry Pies

These Mini Apple Puff Pastry Pies are bite-sized treats that combine the sweetness of caramelized apples with the flaky goodness of puff pastry. Perfect for a quick dessert, these pies are easy to make and provide a wonderful mix of warm cinnamon-spiced apple filling with a light, buttery crust. A dusting of powdered sugar adds the perfect finishing touch!

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

Preparation Time:
Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 40 minutes
Servings: 9 mini pies

Ingredients:
4 small fresh apples (about 400g), finely diced (¼ inch/6 mm)
1 tablespoon (15g) butter (plus ¼ teaspoon salt if using unsalted butter)
2 tablespoons (30g) brown sugar (use 3 tablespoons for sweeter pies or if apples are tart)
½ teaspoon ground cinnamon
1 sheet puff pastry dough, thawed (approximately 10×10 inches/25×25 cm)
1 egg mixed with 1 teaspoon water (for optional egg wash)
2 teaspoons powdered sugar (icing sugar/confectioner’s sugar) for dusting
Directions:
Preheat oven: Heat oven to 425°F (220°C). Lightly spray 9 muffin tin cups with oil.
Pre-cook apple filling: In a medium skillet, combine diced apples, butter, brown sugar, and cinnamon. Cook over medium-high heat for 2-3 minutes, stirring occasionally until the apples start releasing their juices. Lower the heat, cover the skillet, and cook for an additional 10 minutes. Uncover and cook for 2-3 minutes until most of the liquid evaporates.
Prepare puff pastry: On a lightly floured surface, roll out the puff pastry sheet to approximately 11×11 inches (28×28 cm). Cut into 9 squares. Stretch each square slightly and press them into the prepared muffin tin cups, letting the corners hang over the edges.
Fill and fold: Fill each pastry cup with about 2 ½-3 tablespoons of the apple filling. Fold the two overhanging corners towards the middle and pinch. Repeat with the other two corners, leaving small air vents. For a golden finish, brush the tops with the egg wash.
Bake: Bake the pies on the middle rack for 20-25 minutes or until golden brown. If necessary, bake for an additional 2-3 minutes until the crust is perfectly flaky.
Cool and garnish: Remove the pies from the muffin tin and let them cool on a wire rack for 8-10 minutes. Dust with powdered sugar before serving.
Serving Suggestions:
Serve with a scoop of vanilla ice cream.
Pair with a drizzle of caramel sauce.
Add a dollop of whipped cream on top.
Serve alongside a hot cup of tea or coffee.
Serve with a sprinkle of chopped nuts (like pecans or walnuts) for added crunch.
Cooking Tips:
Dicing apples: Cut apples into small, uniform pieces (¼ inch/6 mm) to ensure even cooking.
Don’t overfill: Be careful not to overfill the puff pastry cups to avoid spills during baking.
Ventilation: Leave small gaps in the pastry for air to escape and ensure even baking.
Egg wash: While optional, brushing with egg wash helps create a shiny, golden finish on the pies.
Use a cooling rack: Allow the pies to cool on a wire rack for a crispier crust.

Nutritional Benefits:

Read more on next page