Description
These Apple Hand Pies with Puff Pastry are the most delicious Fall dessert, a handheld pastry with flaky dough and warm cinnamon apple filling. They're super quick and easy and use store bought puff pastry as a shortcut.
Ingredients
Scale
- 2 1/2 cups of diced apples without skin (3-4 small apples or 2 large apples)
- 2 tablespoons, plus 2 teaspoons granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon, plus 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 13 ounce puff pastry, fulled thawed
- 1 egg + 1 tablespoon water
Instructions
- Preheat the oven to 425 degrees. Peel and dice the apples into small cubes.
- In a small bowl, mix together brown sugar, 2 tablespoons granulated sugar, nutmeg and 1 teaspoon cinnamon until combined.
- In a large skillet over medium low heat, toss in the apples and pour over the sugar and spice mixture. Cook for 3 minutes, stirring a few times.
- Pour in vanilla extract and cornstarch and water slurry and cook for another 2-4 minutes until the apples are nice and tender and the apple juices have thickened into syrup. Turn off the heat and let cool.
- In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
- Remove the puff pastry from the fridge and roll it out. Using a pizza cutter, cut the longest portion of the rectangle in half. Then, make two cuts down the other side to create 6 squares total.
- Cover a cookie sheet with parchment paper. Take one of the squares and place it in the top corner of the cookie sheet. Add a heaping spoonful of apple filling into the center portion. Fold the edge of the puff pastry over to cover the filling. Use your fingers to push it closed, then use the ends of the fork to seal the edges. Repeat with the 5 remaining puff pastry squares. Try to place them on the cookie sheet so that you can fit them all and they don't need to be moved after being filled. Combine 2 teaspoons sugar with 1/2 teaspoon cinnamon. Brush hand pies with egg wash, then sprinkle over the cinnamon and sugar mix.
- Bake for 12-15 minutes until golden brown. Allow to cool for 10-15 minutes before serving. Enjoy!
Notes
- Don't add the cornstarch into the apples without first mixing it with water. It doesn't dissolve well unless combined with water.
- Leave puff pastry in the fridge until right before using it. It's easier to work with when it's very cold still.
- Press, then fork seal the edges of the puff pastry so the apple filling doesn't leak out.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dessert
- Method: baked
- Cuisine: American