Mini Apple Pies With Puff Pastry
Just in time for the fall season, my mini apple pies with puff pastry are the perfect combination of sweet apples baked in warm spices and wrapped in a golden-brown and flaky puff pastry. These little bites of heaven are simply irresistible and ready in just 45 minutes.
Servings: 32 servings
Calories: 114kcal
Ingredients
- 17 oz prepared puff pastry sheets
- 5 apples
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ⅛ tsp nutmeg
- ¼ cup slivered almonds
- 1 tbsp cornstarch
- ¼ cup powdered sugar optional
Instructions
- Thaw the pastry as directed on the packet.
- Peel, core and finely dice the apples.
- Place the diced apples, brown sugar, cinnamon, nutmeg, slivered almonds and cornstarch into a bowl and mix until well combined.
- Preheat the oven to 350°F / 180°C.
- Lightly spray a mini muffin tray with spray oil.
- Lay a sheet of puff pastry flat and cut into squares large enough to cover the holes of the mini muffin tray.
- Line the muffin holes with the puff pastry pieces, pressing down into the cavity to make room for the filling. Repeat with all remaining pastry until 32 holes have been lined.
- When all holes have been lined, fill each hole ¾ of the way with apple filling.
- Bake in the oven for 15-20 minutes or until lightly golden brown.
- Cool on a cooling rack. Lightly dust with powdered sugar if using.
- Enjoy either warm or cold.
Notes
- My #1 Secret Tip for making these mini apple pies with puff pastry is to use an apple corer. It saves me so much time because I can core and slice the apples in just a few seconds, instead of cutting around the middle by hand. I also get more even pieces, which means the apples cook evenly and the filling tastes right. This one little tool makes the whole recipe faster and easier, especially when I am baking a bunch for family or friends.
- Quick Cooking Time: I dice the apples into small cubes to ensure they cook quickly and evenly in the puff pastry mini pies and add a squeeze of lemon juice to keep the apples from going brown.
- Handling the Puff Pastry: I ensure the store-bought puff pastry is soft and flexible before using it to prevent tearing when lining the muffin holes. Simply remove the puff pastry from the fridge 10 minutes before using.
- Don’t Overfill: Make sure not to overfill the puff pastry, as this will cause the pies to break while baking, and all of that delicious filling will ooze out.
- Preventing Sticking: I lightly spray the mini muffin tray to prevent the apple pies from sticking.
- No Need to Peel: Feel free to leave the apple peels on for added texture and nutritional value if you prefer.
- Freshness: These individual apple puff pastry pies are best enjoyed within 24 hours for ultimate freshness.
Nutrition
Serving: 1mini apple pie | Calories: 114kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 38mg | Potassium: 48mg | Fiber: 1g | Sugar: 6g