Individual Puff Pastry Apple Pies Recipes

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.

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!

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.

INDIVIDUAL APPLE TARTS

Steps:

• Preheat oven to 375 degrees F.
• On a floured surface, roll the pastry out a little thinner than 1/8-inch. Lay on a sheet pan and chill it, then cut out 4-inch disks. Cut decorative shapes from the scrap and bake them off to use later.
• Slice peeled, halved, and cored apples extremely thinly, preferably on a mandoline.
• In a small bowl, mix the cinnamon and sugar together.
• Lay pastry disks on a parchment lined sheet pan and place 1 cube of butter in the center on each puff pastry disk and a spoonful of cinnamon sugar. Start layering and stacking the apple slices in a concentric circle leaving very little edge showing to make a beehive shape (save the smaller slices for the top layers). It should get smaller as you go up higher.
• When finished, the stack of apple layers should be about 3 inches high. Place a cube of butter at the top and sprinkle the apple stack liberally with cinnamon sugar. You can freeze them at this point. Bake until golden brown and tender, about 30 minutes.

AISHA'S APPLE PUFF PASTRIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add apples, cover, and steam until tender, about 15 minutes.
• Mix softened apples, honey, brown sugar, and cinnamon together in a bowl.
• Spread puff pastry squares on a flat work surface. Place 1 tablespoon of the apple mixture in the middle of each square. Fold the corners of each square upward and pinch the edges together to make sure the filling stays in place. Put the squares on a baking sheet.
• Bake in the preheated oven until the pastry rises and turns golden brown, 20 to 25 minutes.

HAND-HELD APPLE PIES

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.