MINI APPLE PIES
Steps:
- Preheat the oven to 350 degrees F. Place the phyllo shells on a baking sheet and bake until crisp, about 5 minutes. Remove from the oven (keep the oven on) and let cool.
- For the filling: Meanwhile, melt the butter in a large skillet over medium heat. Add the apples, cinnamon, nutmeg, salt and lemon juice. Cook, stirring often, until the apples start to soften and release some juices, about 4 minutes. Add the sugar and continue to cook, stirring often, until the sugar has dissolved, about 2 minutes more.
- Stir together the cornstarch and 2 tablespoons of water in a small bowl. Stir into the apple mixture and cook, stirring often, until the liquid is very thick, about 2 minutes more. Stir in the vanilla, remove from the heat and set aside.
- For the granola crisp topping: Line a baking sheet with parchment paper. Stir together the oats, flour, sugar, cinnamon, salt, butter and honey and spread the mixture on the baking sheet, using your hands to form some small clumps. Bake until browned and crisp, about 10 minutes. Remove from the oven, stir in the almonds and let cool.
- To assemble, add a heaping tablespoon of the filling to each phyllo shell, followed by a tablespoon of the topping. Serve warm or at room temperature.
MINI APPLE PIES (SO EASY, NOT MUCH HASSLE!)
These little tasty treats are always a hit. They taste just like an apple pie, except they are mini sized and easy to eat. They are great to take to a party because there is not cutting and serving needed. People always rave about these. I think their pretty tasty too! My hubby loves to eat them warm with vanilla ice cream on the side. Maybe a little caramel sauce drizzled over top! Mmmmm...
Provided by Sarah in New York
Categories Dessert
Time 38m
Yield 12 pies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Get muffin pan out. No need to grease it.
- In food processor blend flour, salt and butter until it looks like little peas.
- Add in water and blend just until it looks like it's sticking.
- Take out and combine it by hand until well blended.
- Roll out on lightly floured surface until about 1/4 inch thick.
- Cut 12, 4 inch circles with cup or bowl.(You will need to roll out twice).
- Note: you can use the rest of the crust for anything you may want to do on top of the pies.
- Press each circle in muffin tins until all the way up each side, to form little bowls.
- Mix by hand all filling ingredients and spoon into muffin bowls.
- Cut up butter into 12 little pieces and place one piece on each pie.
- You can decorate them anyway you like with extra crust, or just leave plain.
- Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
- When cool, just loosen with a spoon and they'll come right out!
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.
MINI BAKED ALASKAS WITH BOOZY CHERRY CENTRES
A much-loved favourite with a modern-day twist - and all the components can be prepared in advance
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Line 4 individual pudding moulds with cling film - brushing with oil first will help. Divide the ice cream between them, shaping so an even thickness covers the base and sides with a hollow in the middle. Mix the jam with 2 tsp of the kirsch, spoon into the ice-cream hollows, cover and freeze overnight.
- For the base, heat oven to 180C/ fan 160C/gas 4. Butter and line a 20cm square cake tin. Reserve 2 tbsp of the almonds, then whizz the rest in a food processor until finely chopped and tip into a bowl with the flour, butter, beaten whole eggs and 100g caster sugar. Beat until smooth, then spread into the tin and bake for 15-18 mins until golden and springy. Cool on a wire rack. This cake will sit quite happily in a tin for 24 hrs, but stamp out the bases on the day or the edges will dry overnight.
- For the meringue, whisk the egg whites until stiff, then add the remaining sugar and continue whisking until the meringue is thick and glossy. Can be chilled for up to 5 hrs. With a 7cm round cutter or rim of a pudding mould, cut 4 bases from the almond sponge. Drizzle with the rest of the kirsch, then sit them on a baking sheet lined with baking paper.
- When you're ready to serve, heat oven to 220C/fan 200C/gas 7. Turn 1 ice cream out onto each round of cake, peeling off the cling film, then spread over meringue using a knife or small spatula until completely covered. Scatter with remaining almonds and bake for 3 mins until the tips of the meringues are just browning. Lift onto serving plates with a fish slice and serve immediately.
Nutrition Facts : Calories 1004 calories, Fat 50 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 126 grams carbohydrates, Sugar 110 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.01 milligram of sodium
MINI BAKED ALASKA
Steps:
- Clear some room in the freezer to fit 4 dessert plates. Cut the cake into 1/2-inch thick slices. Cut out four 3-inch disks and place them on the 4 dessert plates. Place 1 scoop of ice cream in the center of each cake disk and place them in the freezer. One at a time, remove the ice cream from the freezer and encase the ice cream in slices of cake. The cake covering the ice cream should fit together nicely, creating a dome. Place them back in the freezer for up to 2 days. To make the meringue, whip the egg whites until foamy, then add the sugar, and continue whipping until stiff and glossy. Spread it over the cake domes with an icing spatula, leaving a relatively smooth surface. Push an eggshell halfway into the top to act as a bowl, which will be filled with liqueur before serving. Do all 4 domes, returning them to the freezer as you finish them. Transfer the remaining meringue to your pastry bag. Pipe meringue decoratively on the domes. Heat the broiler to very hot (or fire up your kitchen torch) and broil until lightly browned all over. Return to the freezer for up to 2 days, until ready to serve.
- When ready to serve, warm a little orange liqueur in the microwave and carefully pour it into the empty eggshells. Ignite the liquor and carry it to the table. After the flame dies down, lift the eggshell off the Alaska with 2 spoons and pour the liqueur over the dessert.
MINI APPLE PIE BAKED ALASKAS
Mini pie crust shells are filled with apple pie filling, apple pie ice cream and then covered in meringue before being torched for that perfect toasted marshmallow taste. It's baked Alaska meets classic apple pie.
Provided by Jonathan Melendez
Categories Pie
Time 2h20m
Yield 6 baked Alaskas
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Grease a jumbo muffin pan with cooking spray. Set aside.
- Roll out each pie dough and cut out six 6-inch circles. Place each circle into the prepared muffin pan, pushing the dough down into each cavity as best you can. Using a fork, poke holes at the bottom of each to release air during baking. Whisk the egg in a small bowl with a splash of water, and brush the crusts with the egg wash. Bake until golden brown, about 18 to 20 minutes. Remove from the oven and let cool completely.
- Transfer the cooled crusts onto a small baking sheet. Fill each with the apple pie filling and place in the freezer to firm up for at least 30 minutes. Remove and top each with a heaping scoop of ice cream. Return to freezer and chill for 1 hour.
- To make the meringue topping, beat the egg whites with the cream of tartar on high until foamy and frothy. Continue beating on high as you slowly pour in the sugar. Keep beating until the egg whites have doubled in volume and have become stiff glossy peaks, about 8 minutes.
- Remove the tarts from the freezer and using a small straightedge spatula or butter knife, cover each completely with the meringue. You don't want it to be completely smooth as you would if you were frosting a cake. So feel free to create swirls or small peaks with your spatula or knife. Return to the freezer and chill for another hour.
- Right before serving, remove from the freezer and using a small kitchen blowtorch, toast the meringue. If you don't have a blowtorch, place the baked Alaskas under a preheated broiler for a few seconds. Drizzle each with caramel if using.
Nutrition Facts : Calories 535.5, Fat 15.5, SaturatedFat 9.2, Cholesterol 89.1, Sodium 232.1, Carbohydrate 91, Fiber 1.9, Sugar 75.4, Protein 10.2
MINI APPLE PIES
I love these mini pies because I can serve several different types together and everyone can select their favorite. This mini apple pie uses Granny Smith apples. I bought the mini pie dishes online, and they are really fun!
Provided by Lisawas
Categories Desserts Pies Apple Pie Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
- In a bowl, mix the diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon until thoroughly combined; allow the mixture to stand for 5 minutes to soften the tapioca. Stir the mixture again, and spoon into the pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
- Bake in the preheated oven until the pies are browned and the filling is thickened and bubbling, about 30 minutes. Cool before serving.
Nutrition Facts : Calories 614.3 calories, Carbohydrate 83.1 g, Fat 29.9 g, Fiber 5.2 g, Protein 5.9 g, SaturatedFat 7.5 g, Sodium 468.6 mg, Sugar 35 g
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