Apple Pie Puff Pastry Hand Pies

 Puff Pastry Apple Hand Pies

Cook's Notes:
Imagine making a light, crispy homemade mini apple pie at home, without going to 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 works 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 the ingredients to a skillet, combining them with the brown sugar, cinnamon, flour, butter, and salt. Mix to coat and bring to a simmer, stirring occasionally. Cook for 5 minutes, or until the sauce is thick and the apples are slightly tender.

• Transfer mixture to a bowl, cover, and cool completely in the fridge for about 45 minutes.
• Preheat oven to 400 degrees. Work with one sheet at a time, keep the other one in the refrigerator wrapped lightly in wax paper.
• Lay one sheet of parchment paper on the counter and dust with flour. Place one puff pastry sheet on a piece of parchment paper. Lightly roll and cut with a pizza cutter 3 horizontal strips and separate each one about 2 inches apart.
• 
• 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 the pastry strip. Fold one half of the strip to the center. Crimp edges with a fork.

• Brush pastries with the beaten egg and water, and sprinkle with cinnamon sugar mixture. Use a sharp knife and make an X in the center for venting.

• Bake in a preheated oven for 16-17 minutes, or until pies are puffed and golden brown.

• Cool on a 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 the box, but keep them chilled until ready to use.
• Use a serrated knife to slice the hand pies.