INDIVIDUAL PUFF PASTRY APPLE PIES
Plump little apple pies made out of puff pastry.This recipe seems so simple, and one to impress and please family and friends alike.I received this recipe from my mom, but I haven't tried it yet, I can't wait go out and buy the puff pastry so I can make it. I hope you enjoy it!
Provided by chef FIFI
Categories Pie
Time 40m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Thaw puff pastry according to directions on package.
- Peel, core and chop apples up coarsely.
- Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg.
- Heat oven to 350°F.
- Flour surface lightly and cut pastry sheet into nine 3x3 squares.
- Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg.
- Place second pastry square on the top of the already filled pastry to form a pocket.
- Press down border with fingers to seal and then press with fork to decorate the edges.
- Make a 1-inch L shape incision into each pie and fold back the pastry flap.
- Place on ungreased cookie sheet and give each one an egg wash.
- Bake for approximately 20 minutes or until golden.
- Enjoy!
Nutrition Facts : Calories 338.8, Fat 21, SaturatedFat 5.4, Cholesterol 20.7, Sodium 143.8, Carbohydrate 33.2, Fiber 1, Sugar 8.5, Protein 4.7
PUFF PASTRY APPLE PIES
Individual puff pastry apple pies, flaky, sweet, and utterly delicious. You can bake them in a muffin tin or make apple puff pastry squares.
Provided by Adina
Categories Desserts
Time 50m
Number Of Ingredients 10
Steps:
- Peel the apple, core, and chop into very small cubes. Place in a bowl and mix well with the lemon juice. Add sugar, cornstarch, cinnamon, and nutmeg and mix well to coat.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Butter the molds of the muffin tin very well to prevent the tart shells from sticking.
- Unroll the puff pastry on the working surface, leave it on the paper it is rolled on.
- Cut circles to fit the muffin pan molds, about 7.5 cm/ 3 inches. You can use a cutter or a drinking glass of the appropriate size.
- Press the circles into the molds of the muffin pan. To get 12, you will have to roll the pastry scraps left over after you cut most of the circles again and cut a couple more circles.
- Fill the shells with apple filling and sprinkle with chopped walnuts. Bake for about 20 minutes or until the edges of the pies are golden brown. Leave in the tin for about 5-10 minutes. Transfer to a wire rack to cool.
- Sprinkle with icing sugar before serving, if desired.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
- Unroll the pastry on the working surface, leave it on the paper it was rolled on.
- Halve the pastry vertically to get two long wide stripes. Cut the stripes horizontally to obtain 8 pieces. If the sheets are as large as those I used, they will be about 10x12 cm/ 4-4.7 inches.
- Place the filling on one side, making sure you leave enough space on the side to fold the dough.
- Sprinkle some chopped walnuts on top of the filling.
- Fold and use a fork to seal the edges.
- Beat the egg and the milk together and use the mixture to brush the pastry.
- Bake for 20 - 25 minutes or until golden brown. Leave on the tray for about 5-10 minutes. Transfer to a wire rack to cool.
- Sprinkle with icing sugar before serving, if desired.
Nutrition Facts : ServingSize 1 muffin tin pie, Calories 175 kcal, Carbohydrate 18 g, Protein 2 g, Fat 11 g, SaturatedFat 1 g, Sodium 59 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 9 g
HAND-HELD APPLE PIES
When I was in high school, my best friend's mother baked this mini apple pie recipe every year. I was thrilled when she shared it with me-I finally felt like an adult! -Katie Ferrier, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 162 calories, Fat 12g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
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