Mini Apple Pies with Puff Pastry are a delightful way to enjoy a classic dessert in a smaller, more manageable size. These easy single-serving treats are filled with cinnamon-spiced apples and baked to golden perfection. Perfect for any occasion, they require minimal effort and bring about feelings of warmth and nostalgia with each bite. Let’s dive into the details of making these scrumptious treats!

Why You’ll Love This Mini Apple Pies with

There are countless reasons to adore Mini Apple Pies with Puff Pastry. First, they’re incredibly easy to whip up, making them perfect for busy weeknights or unexpected guests. Second, these bite-sized delights are versatile, allowing you to serve them as Apple Hand Pies or Apple Pie Cups. Third, they are sure to impress at gatherings, making them ideal for mini apple pie for parties. Moreover, they are completely customizable to your taste, whether you prefer a sweeter or spicier filling. Lastly, they fit a vegetarian diet and are a fun alternative to traditional pies. With only five ingredients, these treats are quick and easy to prepare!

Ingredients for Mini Apple Pies with

Gather these items:

4 small apples, finely diced (about 2½ cups)
1 tablespoon butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 sheet puff pastry dough, thawed
1 egg mixed with 1 teaspoon water (optional, for egg wash)
2 teaspoons powdered sugar (for topping)

How to Make Mini Apple Pies with Step-by-Step

Step 1: Preheat oven to 425°F (220°C). Lightly spray 9 muffin tin cups with oil.
Step 2: In a medium skillet, combine diced apples, butter, brown sugar, and cinnamon. Sauté over medium-high heat for 2–3 minutes.
Step 3: Lower heat to medium, cover, and cook for 10 minutes. Uncover and cook for 2–3 more minutes until liquid evaporates.
Step 4: Unfold puff pastry onto a lightly floured surface and roll out to approximately 11×11 inches.
Step 5: Cut puff pastry into 9 equal squares and press each into a muffin tin cup, letting corners hang over.
Step 6: Fill each cup with 2½–3 tablespoons of apple mixture.
Step 7: Fold corners to center and pinch to seal, leaving air vents. Brush with egg wash if desired.
Step 8: Bake for 20–25 minutes or until golden brown.
Step 9: Cool for 5 minutes in the tin, then transfer to a wire rack to cool for 8–10 minutes.
Step 10: Dust with powdered sugar before serving.

Pro Tips for the Best Mini Apple Pies with

Keep these in mind:

Use a variety of apples for a more complex flavor.
Don’t overfill the pies, or they may burst during baking.
Make sure the puff pastry is fully thawed before use for the best results.
These Homemade Mini Apple Pies can be made ahead and frozen before baking!

Mini Apple Pies with Puff Pastry: 9 Irresistible Treats - Mini Apple Pies with - additional detail

Best Ways to Serve Mini Apple Pies with

For an extra touch, consider serving these Miniature Apple Pastries with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair beautifully with a drizzle of caramel sauce for added sweetness. For a festive touch, serve them on a platter adorned with fresh cinnamon sticks and apple slices, showcasing these Delicious Mini Apple Desserts.

How to Store and Reheat Mini Apple Pies with

To store your Mini Apple Pies with, place them in an airtight container in the refrigerator for up to 3 days. If you want to enjoy them later, you can freeze them before baking. When ready to eat, simply bake them directly from the freezer, adding a few extra minutes to the cooking time for the best results.

Frequently Asked Questions About Mini Apple Pies with

What’s the secret to perfect Mini Apple Pies with?

The key to perfect Apple Pie Bites is ensuring the puff pastry is cold before baking, which helps create that flaky texture we all love. Additionally, letting the apple mixture cool slightly before filling the pies prevents sogginess.

Can I make Mini Apple Pies with ahead of time?

Yes! You can prepare the filling in advance and store it in the fridge. Assemble the pies when you’re ready to bake them. This makes them a great option for quick desserts during busy days!

How do I avoid common mistakes with Mini Apple Pies with?

One common mistake is not allowing the puff pastry to thaw completely, which can lead to uneven baking. Always ensure your pastry is fully thawed and at room temperature before using it to create those perfect Small Apple Tartlets.

Variations of Mini Apple Pies with You Can Try

If you’re looking to mix things up, consider these variations: Add a splash of lemon juice to the apple filling for a zesty twist, or incorporate dried cranberries for a burst of flavor. For a healthier option, try using whole-grain puff pastry or substituting some of the brown sugar with honey for a natural sweetness. These adjustments will keep your Petite Apple Pies fresh and exciting!

For more delicious recipes, check out our Apple Pie recipe or learn how to make Easy Cinnamon Rolls. If you’re interested in other dessert options, you might enjoy our Pistachio Pavlova Meringue Cakes.

Mini Apple Pies with Puff Pastry: 9 Irresistible Treats

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Mini Apple Pies with Puff Pastry are easy single-serving desserts filled with cinnamon-spiced apples.

Author: Robert
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 9 mini apple pies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

4 small apples, finely diced (about 2½ cups)
1 tablespoon butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 sheet puff pastry dough, thawed
1 egg mixed with 1 teaspoon water (optional, for egg wash)
2 teaspoons powdered sugar (for topping)

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Instructions

Preheat oven to 425°F (220°C). Lightly spray 9 muffin tin cups with oil.
In a medium skillet, combine diced apples, butter, brown sugar, and cinnamon. Sauté over medium-high heat for 2–3 minutes.
Lower heat to medium, cover, and cook for 10 minutes. Uncover and cook for 2–3 more minutes until liquid evaporates.
Unfold puff pastry onto a lightly floured surface and roll out to approximately 11×11 inches.
Cut puff pastry into 9 equal squares and press each into a muffin tin cup, letting corners hang over.
Fill each cup with 2½–3 tablespoons of apple mixture.
Fold corners to center and pinch to seal, leaving air vents. Brush with egg wash if desired.
Bake for 20–25 minutes or until golden brown.
Cool for 5 minutes in the tin, then transfer to a wire rack to cool for 8–10 minutes.
Dust with powdered sugar before serving.