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!

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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:

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