1. Can I use any type of apples for mini apple pies with puff pastry?

Yes, you can use any apple variety that holds its shape well when cooked. Some great options include Granny Smith, Gala, Fuji, or Honeycrisp. Choose apples that are firm and slightly tart for the best balance with the sweet, cinnamon filling.

2. Can I make mini apple pies with puff pastry ahead of time?

Absolutely! You can prepare the pies up to a day in advance. Simply assemble them and store them in the fridge before baking. When you’re ready to serve, just pop them in the oven for a few minutes to warm them up and crisp the pastry.

3. Can I freeze mini apple pies with puff pastry?

Yes, you can freeze the unbaked mini apple pies. Place them in the muffin tin and freeze until solid. Once frozen, transfer them to a freezer bag. When ready to bake, cook from frozen at 375°F for about 30 minutes until golden and crispy.

Mini Apple Pies With Puff Pastry: A Simple, Delicious Dessert

Description

Mini apple pies with puff pastry are an easy and delightful dessert. These pies feature a sweet, cinnamon-flavored apple filling encased in a flaky, buttery puff pastry, making them a perfect treat for any occasion. No peeling required, these mini pies are quick to prepare, and they provide an individual-sized serving that’s both comforting and delicious.

Ingredients

Scale

1 sheet puff pastry dough, thawed
4 small fresh apples, cored and diced
1 tablespoon butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 egg mixed with 1 teaspoon water (for egg wash)
2 teaspoons powdered sugar (for dusting)

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Instructions

Preheat the oven to 425°F (220°C). Lightly grease 9 cups of a muffin tin.
In a medium skillet, melt the butter over medium-high heat. Add the diced apples, brown sugar, and cinnamon. Cook for 2-3 minutes, allowing the apples to release their juices.
Cover and reduce heat to medium. Cook for 10 minutes until apples are tender. Uncover and cook for an additional 2-3 minutes to let the liquid evaporate.
Roll out the puff pastry on a lightly floured surface to about 11×11 inches. Cut it into 9 squares.
Place each puff pastry square into the muffin tin cups, pressing them gently so that the edges hang over the sides. Fill each cup with the apple mixture, about 3/4 full.
Fold the overhanging corners of the puff pastry over the top of the apple filling, leaving a small air vent. Pinch the corners to seal the pies.
Brush each pie with the egg wash using a pastry brush.
Bake for 20-25 minutes, or until the pastry is golden brown and crispy.
Cool on a wire rack for 8-10 minutes before sprinkling with powdered sugar and serving.

Notes

Use firm apples like Granny Smith, Gala, or Honeycrisp for the best texture and flavor.
For a more golden finish, be sure to brush the pies with the egg wash before baking.
To avoid soggy bottoms, let the apple filling release excess liquid before adding it to the puff pastry.
To make ahead, store unbaked pies in the fridge and bake them fresh when needed.
These mini pies are best enjoyed warm with a scoop of vanilla ice cream or whipped cream.

Prep Time: 12 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pie
Calories: 202
Sugar: 10g
Sodium: 78mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0.1g
Carbohydrates: 24g
Fiber: 2g
Protein: 2g
Cholesterol: 3mg