Mini Apple Puff Pastry 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:

1. Preheat oven: Heat oven to 425°F (220°C). Lightly spray 9 muffin tin cups with oil.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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:

• Serve with a scoop of vanilla ice cream.
• Pair with a drizzle of caramel sauce.
• Add a dollop of whipped cream on top.
• Serve alongside a hot cup of tea or coffee.
• Serve with a sprinkle of chopped nuts (like pecans or walnuts) for added crunch.

Cooking Tips:

• Dicing apples: Cut apples into small, uniform pieces (¼ inch/6 mm) to ensure even cooking.
• Don’t overfill: Be careful not to overfill the puff pastry cups to avoid spills during baking.
• Ventilation: Leave small gaps in the pastry for air to escape and ensure even baking.
• Egg wash: While optional, brushing with egg wash helps create a shiny, golden finish on the pies.
• Use a cooling rack: Allow the pies to cool on a wire rack for a crispier crust.

Read More