Mini Apple Pies

Ely

You're going to love this one imagine the burst of flavors, the vibrant textures, and that secret twist that makes this recipe absolutely irresistible; trust me, you need to try this ASAP!

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine American

Servings 9 mini pies

Calories 202 kcal

Ingredients

1 sheet puff pastry thawed
3 to 4 small apples any firm kind, diced small
1 tablespoon unsalted butter
2 tablespoons brown sugar or 3 if you like it sweeter
½ teaspoon ground cinnamon
1 egg + 1 teaspoon water for brushing
2 teaspoons powdered sugar for sprinkling
Optional: splash of vanilla small pinch of salt, chopped pecans or raisins

Instructions

Melt butter in a skillet over medium heat. Add diced apples, brown sugar, and cinnamon. Cook for 6–8 minutes until softened and most juices evaporate. Let cool slightly.
Roll out puff pastry on a floured surface into an 11-inch square. Cut into 9 smaller squares.
Press each square into a muffin cup to form a nest. Spoon apple mixture inside. Fold pastry corners toward the center and pinch lightly.
Mix egg with water and brush over the tops. Bake at 425°F for 20–25 minutes until puffed and golden.
Cool for 10 minutes before removing from the pan. Dust with powdered sugar and serve warm.

Notes

Use firm apples like Honeycrisp or Granny Smith for best results. Customize with nuts, dried cranberries, or drizzle with caramel for extra flair.

Keyword cozy fall baking, easy apple dessert, mini apple pies, puff pastry apple pies