What are the best apples to use?

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.

Can I make these apple hand pies ahead of time?

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.

How should I store these apple hand pies?

Store cooled apple hand pies in airtight container for 2-3 days. Up to 7 days in refrigerator.

Can I double the recipe?

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.

Can I skip the cinnamon sugar?

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.

Apple Hand Pies with puff pastry (with puff pastry)

Apple Hand Pies with Puff Pastry

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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.

Author: Nataliya Dudley
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hr. & 15 min.
Yield: 6 hand pies 1x
Category: Dessert

Ingredients

Scale

1 puff pastry sheet, thawed
2 medium Granny Smith apples, peeled, cored, chopped
1 tbsp. unsalted butter
2 – 2 1/2 tablespoons. brown sugar*
1 teaspoon cinnamon
1/4 cup water
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 egg for egg wash

Cinnamon Sugar

2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

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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 1/4 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 1/2 -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 1/4 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.

Find it online: https://tastytreatpantry.com/apple-hand-pies/