Puff Pastry Apple Hand Pies. Every once in a while, you have to have fun in the kitchen. Just like anywhere else. This past weekend, fall was at its peak. The leaves were ablaze. In the glow of autumn’s big moment, the lake was on fire. And the fresh picked apples were at their prime. Sweet. Juicy. Crunchy. It was the perfect weekend to try something different. Something fun. Something delicious.
Puff Pastry Apple Hand Pies
In full disclosure and in all honesty, these puff pastry apple hand pies did not turn out how I had envisioned them. This recipe had been on my mind for a week or so. I had pictured the ease of puff pastry, making a perfect crust for a neatly enclosed half moon-shaped apple pie.
My plan wasn’t exactly what resulted, with these puff pastry apple hand pies. I like neat. I like tidy. I like being organized. These babies started out perfectly, in the beginning. In spite of poking some vents in the puff pastry shell, the sealed-off edges opened up – giving an almost pita-like appearance with a sweet, warm pure apple filling oozing out, ever so slightly.
Though not what I had originally hoped they would be, these puff pastry apple hand pies were perfect. Simple to make, delicious to eat, and an all around celebration of the season they were among other things, fun. In these parts of the country it doesn’t get any better than autumn, in all its glory. In the kitchen, on a no-fuss fall weekend, it doesn’t get any better than these puff pastry apple hand pies. Try them, these are great for any season. -Dan
Puff Pastry Apple Hand Pies
- 2 sheets puff pastry
- 6 apples peeled, cored, coarsely diced
- 1 teaspoon all purpose flour or corn starch
- 1 teaspoon cinnamon
- dash of ground cloves
- pinch of nutmeg
- pinch of allspice
- 1 egg beaten
- Turbinado sugar or powdered sugar for garnish dusting optional
Preheat oven to 350 degrees F.
In small saute pan, heat apples over medium heat, for about 5-7 minutes, stir in flour or corn starch and cook until softened.
Add spices, stir, and remove from heat.
On lightly floured surface, roll out 1 sheet of puff pastry to approximately 9" x 13" rectangle size.
Using a wide mouth drinking glass, or 4" diameter mold, cut out rounds of puff pastry. You should be able to get about 6 rounds per sheet.
Place about 2 teaspoons of apple filling in center of each puff pastry round. Fold over, pinch edges together, then seal with fork tines.
Pork a few holes in top of hand pie to allow for ventilation.
Place on ungreased cookie sheet or baking stone.
Use pastry brush and apply egg wash.
Bake for 20-25 minutes until crusts are golden brown.
Remove from oven, cool on wire rack.
Garnish with optional turbinado sugar or powdered sugar, if desired.