Mini Apple Pies With Puff Pastry Food

PUFF PASTRY APPLE PIES

Steps:

• Peel the apple, core, and chop into very small cubes. Place in a bowl and mix well with the lemon juice. Add sugar, cornstarch, cinnamon, and nutmeg and mix well to coat.
• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Butter the molds of the muffin tin very well to prevent the tart shells from sticking.
• Unroll the puff pastry on the working surface, leave it on the paper it is rolled on.
• Cut circles to fit the muffin pan molds, about 7.5 cm/ 3 inches. You can use a cutter or a drinking glass of the appropriate size.
• Press the circles into the molds of the muffin pan. To get 12, you will have to roll the pastry scraps left over after you cut most of the circles again and cut a couple more circles.
• Fill the shells with apple filling and sprinkle with chopped walnuts. Bake for about 20 minutes or until the edges of the pies are golden brown. Leave in the tin for about 5-10 minutes. Transfer to a wire rack to cool.
• Sprinkle with icing sugar before serving, if desired.
• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
• Unroll the pastry on the working surface, leave it on the paper it was rolled on.
• Halve the pastry vertically to get two long wide stripes. Cut the stripes horizontally to obtain 8 pieces. If the sheets are as large as those I used, they will be about 10x12 cm/ 4-4.7 inches.
• Place the filling on one side, making sure you leave enough space on the side to fold the dough.
• Sprinkle some chopped walnuts on top of the filling.
• Fold and use a fork to seal the edges.
• Beat the egg and the milk together and use the mixture to brush the pastry.
• Bake for 20 - 25 minutes or until golden brown. Leave on the tray for about 5-10 minutes. Transfer to a wire rack to cool.
• Sprinkle with icing sugar before serving, if desired.

MINI APPLE PIES WITH PUFF PASTRY

Steps:

• Preheat oven to 350 degrees, and spray your muffin tins with nonstick spray. Set them aside before you begin to unwrap your puff pastry dough.
• Unwrap puff pastry sheet and cut it into 9 squares. Repeat with the next pack of puff pastry. You should have 18 squares/rectangles now.
• Place one square of dough into each muffin tin space and gently press them in.
• Fill each space with 1 heaping tablespoon of apple pie filling.
• Sprinkle each with cinnamon and some nuts.
• Place them in the oven for 14-15 minutes, or until golden brown. The pastry will be stiff and golden once done.
• Allow them to cool for 15 minutes before icing.
• Mix the powdered sugar and the milk/water to make a thick icing.
• Add icing to a zippered bag and snip one of the ends off.
• Swizzle icing on each puff pastry cup & enjoy.

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.

INDIVIDUAL PUFF PASTRY APPLE PIES

Steps:

• Thaw puff pastry according to directions on package.
• Peel, core and chop apples up coarsely.
• Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg.
• Heat oven to 350°F.
• Flour surface lightly and cut pastry sheet into nine 3x3 squares.
• Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg.
• Place second pastry square on the top of the already filled pastry to form a pocket.
• Press down border with fingers to seal and then press with fork to decorate the edges.
• Make a 1-inch L shape incision into each pie and fold back the pastry flap.
• Place on ungreased cookie sheet and give each one an egg wash.
• Bake for approximately 20 minutes or until golden.
• Enjoy!

MINI APPLE PIES

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheets with parchment paper and set aside.
• In a medium bowl combine first 5 ingredients (sugar - salt) and then add the apples and toss.
• Unroll the pie crusts on a floured board and cut 3-inch rounds (note in description), re-roll scraps and cut out more rounds (need an even number of rounds).
• brush each round with beaten egg and then place a large spoonful of apple mixture in center of half of the rounds, top each with a plain round which you have cut a vent in, sealing edges with a fork or your fingers (we used fingers), sprinkle with sugar.
• Bake pies on baking sheets for 20 minutes or until golden.

MINI APPLE PIES (SO EASY, NOT MUCH HASSLE!)

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!