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.
Ingredients:

  • 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
Directions: 
  • 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. 

3 comments:

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

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

    ReplyDelete

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...