These easy apple hand pies are made with flaky, buttery puff pastry and warm apple pie filling. They have simple ingredients and are quick to make. These are perfect to make for apple season, gatherings, snack or breakfast.
Why you’ll love these apple hand pies with puff pastry
- Easy to make: These apple hand pies are easy to make and don’t require any complicated techniques.
- Quick and convenient: Store-bought puff pastry makes these hand pies much quicker and easier than making your own pie dough. But taste just as good.
- Simple ingredients: Made with ingredients you probably already have on hand!
- Cozy fall treat: Filled with warm, cinnamon-spiced apples and flaky, golden puff pastry. These are the perfect treat for fall baking, or enjoying for breakfast with a cup of coffee
Jump to:
ingredients needed
- Puff pastry: Store-bought puff pastry, makes these apple hand pies so quick and easy to make. Resulting in a buttery, flaky pastry.
- Apples: Use firm, fresh apples for the perfect apple pie filling. I like to use granny smith apples.
- Brown sugar: Sweetens the apple filling.
- Butter: Use unsalted butter to add flavor to the filling.
- Cinnamon: Add flavor to the apple filling.
- Water: To soften apples as they cook creating a sauce for the apples.
- Cornstarch: To thicken the apple pie filling so the filling doesn’t burst out when baking.
Making the puff pastry apple hand pies
- In a skillet, melt the butter. Stir the brown sugar, cinnamon.
- Add the small apple chunks. Stir to coat the apples in the brown sugar cinnamon butter and caramelized.
- To the apples, add the water and cook until apples are tender. Then add the cornstarch to the mixture and cook until thickened. Take off heat and set aside.
- Roll the puff pastry dough about ½ – 1 inch on each side.
- Cut the puff pastry into 12 rectangles.
- Arrange the apple pie filling in the center of 6 of the rectangles.
- Top each hand pie with the rest of the puff pastry dough.
- Pinch with your fingers to seal the puff pastry.
- Then use tines of a fork to seal the edges
- Using a pizza cutter or pastry cutter cut any edges that are uneven.
- Using a sharp knife, make three slits on top of each pastry.
- Brush apple hand pies with beaten egg and sprinkle with cinnamon sugar. Transfer apple hand pies to baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Tips for success
- Adjust the amount of sugar as needed. The amount of sugar you use, may depend on the apple you are using. If you’re using tart apples, you can add a little more sugar. If your apples are naturally sweet, you can use less sugar. Taste the apple filling as it cooks and adjust the sweetness to your liking.
- Make sure to cook the apples until they are tender. The apples should be slightly softened but still have a little bite to them. Avoid overcooking them. They will continue to cook as they bake. If the apples are overbaked, they can become too soft.
- Thaw the puff pastry according to package directions. If the puff pastry becomes too soft to handle after thawing, place it in the refrigerator for a few minutes to firm it back up. If the puff pastry is too soft, it may be difficult to handle.
- Don’t overfill the hand pies. If you add too much filling it can make the hand pies difficult to seal and cause the filling to leak out while baking.
- Seal the edges good. Make sure to press the edges firmly with a fork after filling the hand pies. Not sealing the edges well can cause the filling to leak out while baking.
Frequently asked questions
I like using granny smith apples or honeycrisp apples. They still stay tender once baked. Any firm baking apple will work well. You can also combine different varieties for texture.
Yes, you can make the apple filling ahead of time and store it in the refrigerator until you’re ready to use it. For the best results, I recommend assembling and baking the hand pies the day you plan to serve them. The puff pastry can become softer the longer it sits once they have been baked.
Store cooled apple hand pies in airtight container for 2-3 days. Up to 7 days in refrigerator.
Yes! Puff pastry packages usually come in 2 puff pastry sheets. You can use both of them. Just double the amount of apple pie filling so you have enough.
Yes. You can omit sprinkling the cinnamon sugar on top. It adds a slight crunch to the flaky pastry. You can omit, sprinkle with coarse sugar or leave the apple turnovers with just the egg wash. The puff pastry will still turn out flaky, crunchy and delicious.
More apple desserts you may like
If you made this recipe, I would love to hear from you. Comment and rate below. I would also love to see your creation. Share your photo by tagging tast_treat_pantry on Instagram.
PrintRecipe
Apple Hand Pies with Puff Pastry
These easy apple hand pies are made with flaky, buttery puff pastry and warm apple pie filling. They have simple ingredients and are quick to make. These are perfect to make for apple season, gatherings, snack or breakfast.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hr. & 15 min.
- Yield: 6 hand pies 1x
- Category: Dessert
Ingredients
- 1 puff pastry sheet, thawed
- 2 medium Granny Smith apples, peeled, cored, chopped
- 1 tbsp. unsalted butter
- 2 – 2 ½ tablespoons. brown sugar*
- 1 teaspoon cinnamon
- ¼ cup water
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- 1 egg for egg wash
Cinnamon Sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Thaw puff pastry according to package instructions. While the puff pastry is thawing make your apple pie filling.
- Peel, core, and chop the apples into small pieces.
- In a skillet, melt the butter. Add brown sugar and ground cinnamon.
- Add the chopped apples and stir until apples are coated in the butter mixture. Then add ¼ cup of the water and cook until apples are tender.
- Add the cornstarch mixture and cook until thickened. Take off heat and set aside. Cool before adding to the puff pastry.
- Line baking sheet with parchment paper and set aside.
- Preheat oven to 400F.
- Lightly roll the puff pastry dough ½ -1 inch on each side. Cut the dough into 12 equal rectangles.
- Add the apple pie filling to 6 of the rectangles. Top each rectangle with the other 6 puff pastry rectangles. Pinch the dough with your fingers to seal then seal with a fork. Cut any uneven pieces with a pizza cutter, needed. Cut three slits on top of each hand pies then transfer to prepared baking sheet.
- In a small bowl, lightly whisk the egg. Brush the hand pies with the whisked egg.
- In another small bowl combine the 2 tablespoons of granulated sugar and ¼ teaspoon of ground cinnamon. Lightly sprinkle on top of the hand pies.
- Bake for 15-20 minutes or until golden brown.
Notes
-
- Adjust the amount of sugar as needed. The amount of sugar you use, may depend on the apple you are using. If you’re using tart apples, you can add a little more sugar. If your apples are naturally sweet, you can use less sugar. Taste the apple filling as it cooks and adjust the sweetness to your liking.
-
- Make sure to cook the apples until they are tender. The apples should be slightly softened but still have a little bite to them. Avoid overcooking them. They will continue to cook as they bake. If the apples are overbaked, they can become too soft.
-
- Thaw the puff pastry according to package directions. If the puff pastry becomes too soft to handle after thawing, place it in the refrigerator for a few minutes to firm it back up. If the puff pastry is too soft, it may be difficult to handle.
-
- Don’t overfill the hand pies. If you add too much filling it can make the hand pies difficult to seal and cause the filling to leak out while baking.
-
- Seal the edges good. Make sure to press the edges firmly with a fork after filling the hand pies. Not sealing the edges well can cause the filling to leak out while baking.
Karen says
There is no way to get 12 rectangles from one pastry sheet unless the dough is rolled paper thin (a step you failed to include). If I am missing something, please advise. Otherwise, revise the recipe.
Jane P says
I saw the recipe, I had two fresh from the tree appkes and a package of puff pastery. I went for it, I was quick and very tasty. Thanks for sharing.
nataliyadudley says
Hi Jane,
So glad you enjoyed it!
Thank you,
Nataliya
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