Thursday, November 21, 2019

Puff Pastry Apple Hand Pies

Puff Pastry Apple Hand Pies
Cook's Notes: 

Imagine making a light, crispy homemade mini apple pie at home which is way better than the  bakery! These Puff Pastry Apple Hand Pies are so delicious and so easy I can't say enough good things about the juicy cinnamony apple filling tucked into a puff pastry strip. They are a fun way to serve up individual little apple pies. 

Did you know hand pies originated in the south? You can find them baked, fried or deep-fried with sweet or savory fillings. A combination of apples work well in this recipe. Some suggestions include: Granny Smith, Fuji, Braeburn, Red Delicious, Macintosh and Jonathan
The recipe makes 6 large puff pastry apple hand pies. There is the option of making 12 mini pies by making a horizontal cut in each strip. Reduce the amount of filling on each strip.

  • 4 cups apples, peeled and diced (I used 1 granny smith and 2 red delicious)
  • 2 teaspoons lemon juice
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unbleached or all-purpose flour
  • 2 tablespoons butter
  • 1/8 teaspoon salt
  • 17.3 ounces puff pastry, thawed at room temperature, but chilled (1 box)
  • 3-4 tablespoons all-purpose flour, for dusting the counter
  • 1 egg + 1 teaspoon water, beaten together
  • 3 tablespoons sugar mixed with 1/2 tsp, Saigon cinnamon
  • Peel and dice the apples into small pieces, then toss them with the lemon juice. Over medium-high heat add them to a skillet, with the brown sugar, cinnamon, flour, butter, and salt. Mix to coat and bring to a simmer, stirring occasionally. Cook 5 minutes, or until the sauce is thick and the apples are a little soft.
    Transfer mixture to a bowl, cover and cool completely in the fridge about 45 minutes. 
  • Preheat oven to 400 degrees. Work with one sheet at time keep other one in refrig wrapped lightly in wax paper. 
  • Lay one sheet of parchment paper on counter and dust with flour. Place one puff pastry sheet on parchment paper. Lightly roll and cut with a pizza cutter 3 horizontal strips and separate each one about 2 inches a part.  
  • Use a regular tablespoon and place 2 tablespoons on half of the strip keeping filling off the edges. If your filling is a little runny, drain as much of the caramel sauce as possible before adding it to pastry strip. Fold one half of the strip to the center. Crimp edges with a fork.
  • Brush pastries with the beaten egg and water, sprinkle with cinnamon sugar mixture.  Use a sharp knife and make a X in center for venting.
  • Bake in a preheated oven for 16-17 minutes, or until pies are puffed and golden brown.
  • Cool on baking sheet, then transfer to a wire rimmed cooling rack. 
Cooking Tips:
  • Thaw the frozen puff pastry sheets at room temperature for 40 minutes in box but keep them chilled until ready to use.
  • Use a serrated knife to slice the hand pies. 


  1. Perfect recipe for this time of year with all those orchard fresh apples.

  2. These look so good! Nothing better than an apple pie. :-) Thank you for sharing your recipe. :-)


Avocado Caprese Chicken Wraps

Take A Bite Out of Summer Enjoy a Wrap Avocado Caprese Chicken Wraps Cook's Notes: This is one amazing wrap sandwich filled...