I’ve perfected a five-ingredient Apple Filled Puff Pastry mini pie made in a muffin tin, and I’ll let you in on the one simple trick that keeps the pastry flaky while the cinnamon apples stay perfectly packed.

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I can’t resist a tiny dessert that looks fussy but is actually laughably simple. These Mini Apple Pies With Puff Pastry are the sort of Puff Pastry Apples Easy idea that tricks people into thinking I spent all afternoon, when all I used was frozen puff pastry, thawed, and apples peeled, cored and diced (Granny Smith or Honeycrisp).

It’s basically an Apple Filled Puff Pastry moment, the contrast between flaky layers and quick apple filling gets me every time, and there is always that moment when the steam escapes and everyone leans in. I promise they feel fancy even if theyre not.

Ingredients

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Flaky, buttery layers; mostly carbs and fat, tasty but not diet friendly.
Sweet and tart, high in fiber and vitamin C, adds moisture and freshness.
Pure sweetness, quick carbs, boosts brown caramel notes when baked, no nutrients.
Warm spice, low calories, antioxidant benefits, lifts sweetness without extra sugar.
Adds protein, shine, golden color, helps pastry stick together, small nutrient boost.

Ingredient Quantities

1 package (about 2 sheets) frozen puff pastry thawed

2 medium apples peeled cored and diced (Granny Smith or Honeycrisp)

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1 large egg beaten for egg wash

How to Make this

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1. Preheat oven to 375°F (190°C). Thaw puff pastry at room temp until pliable, about 30 to 40 minutes. Lightly grease or spray a 12-cup muffin pan.

2. Peel, core and dice the 2 apples into small pieces. Put them in a bowl and toss with the 1/4 cup granulated sugar and 1 teaspoon cinnamon, let sit 5 to 10 minutes so they macerate and get a little juicy. Don’t skip this, it makes the filling tastier.

3. Beat the large egg in a small bowl to make your egg wash and set it next to your workstation.

4. On a lightly floured surface unfold each puff pastry sheet and gently roll once or twice to smooth the seams and make them a bit bigger. Cut the sheets into 12 roughly equal squares that will fit into the muffin cups.

5. Press each square into a muffin cup, pushing the corners up the sides so you get a little bowl of pastry. If the dough is sticky dust your bench and cutter with a bit more flour.

6. Spoon about 1 to 2 tablespoons of the apple mixture into each pastry-lined cup. Don’t overfill or the juices will overflow and make the crust soggy.

7. Brush the exposed pastry edges with egg wash. Either fold the corners over for a rustic look or top each with a second square, crimping the edges to seal; if you use tops cut 2 or 3 small slits for steam. Brush tops with egg wash.

8. Optional little hack: sprinkle a pinch of extra sugar or cinnamon on top for sparkle and flavor.

9. Bake 20 to 25 minutes until the puff pastry is puffed and deep golden and you see the filling bubbling. Watch them the last few minutes because they can go from perfect to too brown quick.

10. Let cool in the pan 5 minutes, then transfer to a rack. Serve warm with a scoop of vanilla ice cream, they taste best right out of the oven.

Equipment Needed

1. 12-cup muffin pan (lightly greased or sprayed)
2. Large mixing bowl (for the apples)
3. Small bowl (for the beaten egg wash)
4. Sharp knife
5. Cutting board
6. Rolling pin (to smooth and enlarge pastry)
7. Measuring cups and measuring spoons
8. Pastry brush
9. Spoon or small cookie scoop (for portioning filling)
10. Cooling rack and oven mitts

FAQ

Q: How long and at what temperature should I bake these mini pies? A: Bake on a parchment lined sheet at 400°F (200°C) for about 15 to 22 minutes until puffed and deep golden. Turn the sheet once halfway so they brown evenly. If you use convection, drop to 375°F (190°C) and start checking at 12 minutes.

Q: How do I stop the bottoms from getting soggy? A: Toss the diced apples with 1 tablespoon cornstarch, 1 tablespoon sugar and a squeeze of lemon to thicken juices, dont overfill the pastry cups, and chill the assembled pies for 10 minutes before baking. Also bake on a hot sheet or preheat the sheet in the oven so the bottoms start crisping right away.

Q: Whats the best apple to use and can I swap fruit? A: Granny Smith and Honeycrisp are great because they hold shape, but any firm apple works. If you use sweeter apples cut the added sugar a bit. You can swap in pears or mix berries but adjust the thickener since berries make more juice.

Q: How should I thaw the puff pastry? A: Thaw in the fridge overnight or on the counter for 15 to 30 minutes until pliable but still cold. If it gets too warm, pop it back in the fridge for 10 minutes. Keeping it cold = better rise and flakiness.

Q: Can I make these ahead or freeze them? A: Yes. Assemble and freeze on a sheet until firm then store in a bag up to a month. Bake from frozen adding 5 to 10 minutes, cover with foil if they brown too fast. Fully baked pies freeze well too, reheat in a 350°F (175°C) oven to crisp them back up.

Q: Any quick tips for finish and flavor? A: Brush with beaten egg for shiny golden tops, sprinkle coarse sugar for crunch, and cut small vents so steam escapes. For a glaze use a little warmed apricot jam after baking, its simple but tastes bakery good.

Mini Apple Pies With Puff Pastry Recipe Substitutions and Variations

Puff pastry: use store bought pie crust for a flakier but denser shell, or crescent roll dough for a quicker, more pillowy result.
Apples: swap with pears (ripe but firm) or diced peaches for a sweeter, softer filling that still holds up when baked.
Granulated sugar: brown sugar adds a caramel note, or use maple syrup or honey but cut back other liquids a bit so the filling isn’t runny.
Egg wash: brush with milk or heavy cream for color and shine, or use aquafaba if you want a vegan option.

Pro Tips

1) Prevent soggy bottoms: toss the sugared apples with about 1 teaspoon cornstarch so the juices get absorbed and the filling holds together better, if the apples seem extra wet blot them lightly with a paper towel before filling.
2) Keep the pastry cold and handle it quick, if it softens pop the cut squares in the fridge for 10 minutes then shape — cold dough puffs higher and is way easier to work with.
3) Amp up the flavor by adding a little lemon zest and a splash of vanilla to the apples, or a tiny pinch of nutmeg or cardamom, and try tossing the apples in a tablespoon of browned butter for a richer, caramel-y taste.
4) For even browning and crisp edges, rotate the muffin pan halfway through baking, sprinkle turbinado or coarse sugar on the tops before they go in for sparkle and crunch, and use an oven thermometer so you know the temp is real because ovens lie.