These mini apple pies, made with pastry puff and sprinkled with cinnamon and powdered sugar, are the quintessential autumn dessert. This recipe makes 6 mini apple pies, takes 15 minutes to prepare and around 30 minutes to cook.
Mini Apple Pies
Ingredients
For the apple pastries
- 2 puff pastry sheets
- 3 Zagora apples
- A few drops of lemon juice
- 3 tbsp brown or dark sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp cornstarch
- 1 beaten egg
Equipment
- Parchment paper
- Baking tray
- Measuring spoons
- Oven
Instructions
For the filling
- First, peel the apples, dice them into small cubes, and place them in a bowl.
- Drizzle them with lemon juice to prevent oxidation and browning.
- Sprinkle with sugar, cinnamon, nutmeg, and cornstarch, then mix well.
- Preheat the oven to 170ºC (convection bake).
For the pastry sheets
- Cut each puff pastry sheet lengthwise in half, then cut each half into three sections.
- Do the same with the second sheet.
- You will end up with 6 square pieces from each sheet.
- On the second sheet, use a sharp knife or pastry cutter to make 2-3 slits in the center of each square piece. These will serve as the top layers, allowing steam to escape during baking.
Filling and assembly
- Divide the filling evenly between the pastry squares, leaving some space around the edges.
- Brush the edges with beaten egg.
- Place the top pastry squares (with the slits) over the filling and press the edges to seal.
- Pinch the edges to ensure they are well-sealed.
- Arrange the pastries on a baking tray lined with parchment paper.
- Brush the tops with beaten egg.
Baking
- Bake for approximately 30 minutes until they turn golden brown.
- Once baked, dust with cinnamon and powdered sugar.
Source: Argiro
