These Mini Puff Pastry Apple Pies are Flaky and perfect for a fall celebration!

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Mini Puff Pastry Apple Pies

I decided to make these one day after my husband tried to order Mcdonalds apple pies at 3 in the morning with no success. These are obviously so much better and just have that homemade yumminess, and honestly take some time but are pretty simple. Now you can go buy puff pastry if you want….BUT homemade is just *chefs kiss* so much better so much more flaky and just ya know great. 

What Ingredients do we need for these Mini Puff Pastry Apple Pies?

  • Flour
  • Unsalted Butter
  • Cold Water
  • Salt
  • 3 Granny Apples
  • Cinnamon
  • Salt 
  • Vanilla
  • Powdered Sugar
  • Milk

Mini Puff Pastry Apple Pies

Instructions for Mini Puff Pastry Apple Pies:

Puff Pastry

  1. First Cube the unsalted butter it should be cold put that in a bowl and measure the flour and salt into the bowl. Cut the butter and flour together, it will be pretty crumbly. (I just use my hands)
  2. Have some Ice water ready next to the bowl. Now this will be different for wherever you live but I only need 2 Tbsp of cold water. Mix that into the flour, salt, and butter. When it forms into a dough you can dump it onto a floured surface and roll it out into a fat disc. wrap in plastic wrap and put it in the fridge for 1 hour. 
  3. After 1 hour take it out roll it out into a rectangle fold and turn 90 degrees do this 2 times. This is and important step so that you get those layers when it’s baked. Wrap it up again and let it chill for up to 2 hours to overnight. So this is great to do the night before.
  4. After it’s chilled take it out and on to a floured surface. It will take some muscles to get this rolled out. Roll the dough out to about 1/4 inch thickness. Then make a rectangle template out of paper mine was 4 1/4 by 2 1/2 inches. Put that one a section dough and cut with a knife. Make sure to be close to edges so you can make use of all the dough. 
  5. Roll out the scraps again and cut out all the dough. 

Filling

  1. Peel and dice the apples. In a saucepan over medium heat melt the butter and put in the brown sugar let the sugar dissolve, and then throw in the cinnamon, salt, and vanilla. Then throw in the diced apples.
  2. Let that all go until the apples are soft. 
  3. Then take a immersion blender or pour the mixture into a blender, and blend until smooth. 
  4. Pour the smooth apple sauce like mixture into a container and let it cool in the fridge. 

Assembly

  1. Take one dough rectangle and put a spoonful of mixture onto it leaving 1/2 inch edge to crimp. Place another dough rectangle on top and crimp the edges with a fork. Repeat with the rest.
  2. Put the mini pies on a sheet pan with parchment or silpat mat and put in oven at 350 degrees.
  3. after about 7 minutes take out and brush with beaten egg and sprinkle some sugar on top. Put those back in the oven until the pastry has puffed and is golden brown about 15 minutes.
  4. Take out and let cool.
  5. Now if you want some extra esthetic make a mixture of powder sugar and milk that’s fairly thick. Pour into a small ziplock bag and cut a tiny hole in a corner and pipe on top of pies.
  6. Then enjoy the delicious Puff Pastry Apple Pies.

What is so great about this recipe is you can make it your own you could do a pumpkin filling or cherry. It’s up to you and your taste so have fun with it and get creative. I hope you make this delicious recipe and share with your friends and family.

Mia

Mini Puff Pastry Apple Pies

 

 

Mini Puff Pastry Apple Pies

Mini Puff Pastry Apple Pies

Yield: 20
Prep Time: 4 hours
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes

These Mini Puff Pastry Apple Pies are Flaky and perfect for a fall celebration!

Ingredients

Puff Pastry

  • 2 Cups Flour
  • 1 1/4 Cups Unsalted Butter
  • 2 Tbsp Cold Water
  • 1 tsp. Salt

Filling

  • 3 Granny Smith Apples
  • 1/4 Cups Unsalted Butter
  • 1/4 Cup Brown Sugar
  • 1 Tbsp Cinnamon
  • 1 tsp Salt
  • 2 tsp Vanilla

Instructions

Puff Pastry

  1. First Cube the unsalted butter it should be cold put that in a bowl and measure the flour and salt into the bowl. Cut the butter and flour together, it will be pretty crumbly. (I just use my hands)
  2. Have some Ice water ready next to the bowl. Now this will be different for wherever you live but I only need 2 Tbsp of cold water. Mix that into the flour, salt, and butter. When it forms into a dough you can dump it onto a floured surface and roll it out into a fat disc. wrap in plastic wrap and put it in the fridge for 1 hour. 
  3. After 1 hour take it out roll it out into a rectangle fold and turn 90 degrees do this 2 times. This is and important step so that you get those layers when it's baked. Wrap it up again and let it chill for up to 2 hours to overnight. So this is great to do the night before.
  4. After it's chilled take it out and on to a floured surface. It will take some muscles to get this rolled out. Roll the dough out to about 1/4 inch thickness. Then make a rectangle template out of paper mine was 4 1/4 by 2 1/2 inches. Put that one a section dough and cut with a knife. Make sure to be close to edges so you can make use of all the dough. 
  5. Roll out the scraps again and cut out all the dough. 

Filling

  1. Peel and dice the apples. In a saucepan over medium heat melt the butter and put in the brown sugar let the sugar dissolve, and then throw in the cinnamon, salt, and vanilla. Then throw in the diced apples.
  2. Let that all go until the apples are soft. 
  3. Then take a immersion blender or pour the mixture into a blender, and blend until smooth. 
  4. Pour the smooth applesauce like mixture into a container and let it cool in the fridge. 

Assembly

  1. Take one dough rectangle and put a spoonful of mixture onto it leaving 1/2 inch edge to crimp. Place another dough rectangle on top and crimp the edges with a fork. Repeat with the rest.
  2. Put the mini pies on a sheet pan with parchment or silpat mat and put in oven at 350 degrees.
  3. after about 7 minutes take out and brush with beaten egg and sprinkle some sugar on top. Put those back in the oven until the pastry has puffed and is golden brown about 15 minutes.
  4. Take out and let cool.
  5. Now if you want some extra esthetic make a mixture of powder sugar and milk that's fairly thick. Pour into a small ziplock bag and cut a tiny hole in a corner and pipe on top of pies.
  6. Then enjoy the delicious Puff Pastry Apple Pies.
Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 236mgCarbohydrates: 14gFiber: 1gSugar: 4gProtein: 2g

 

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