LITTLE APPLE PIES PUFF PASTRY RECIPES

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INDIVIDUAL PUFF PASTRY APPLE PIES RECIPE - FOOD.COM



Individual Puff Pastry Apple Pies Recipe - Food.com image

Plump little apple pies made out of puff pastry.This recipe seems so simple, and one to impress and please family and friends alike.I received this recipe from my mom, but I haven't tried it yet, I can't wait go out and buy the puff pastry so I can make it. I hope you enjoy it!

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 9 serving(s)

Number Of Ingredients 8

1 (17 ounce) package puff pastry
12 ounces cut up red baking apples (approx. 2 medium sized apples)
1/3 cup packed brown sugar
2 teaspoons flour
1 teaspoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 beaten egg

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!

Nutrition Facts : Calories 338.8, FatContent 21, SaturatedFatContent 5.4, CholesterolContent 20.7, SodiumContent 143.8, CarbohydrateContent 33.2, FiberContent 1, SugarContent 8.5, ProteinContent 4.7

PUFF PASTRY APPLE PIES RECIPE - BBC FOOD



Puff pastry apple pies recipe - BBC Food image

The Bramley apples in these easy puff pastry pies pair perfectly with marzipan for a sweet tart hand pie.

Provided by James Martin

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4-6

Number Of Ingredients 8

750g/1½lb Bramley apples, peeled, cored and roughly chopped
50-75g/2-3oz caster sugar
25g/1oz butter, plus extra for greasing
2 x 320g/11oz ready-made all-butter puff pastry sheets (about 35cm x 23cm/14in x 9in)
250g/9oz natural (uncoloured) marzipan, thinly sliced
2 free-range egg yolks, lightly beaten
2 tbsp demerara sugar
200g/7oz clotted cream, to serve

Steps:

  • Preheat the oven to 200C/180 Fan/Gas 6.
  • Heat the apples, 50g/2oz of the caster sugar, the butter and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil, stirring well, then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes, or until the apple has softened.
  • Remove the lid and stir well, then cook for a further 2-3 minutes, or until the apple has completely broken down to a purée. Taste the purée and stir in more sugar as needed, then remove the purée from the heat and set aside to cool.
  • Place one sheet of puff pastry onto a baking tray lightly greased with butter. Lay the slices of marzipan on top of the pastry to cover, leaving a border of 2cm/1in all the way around.
  • Spread the cooled apple purée over the layer of marzipan, then brush the pastry border with a little of the beaten egg.
  • Fold the second sheet of puff pastry in half lengthways, then carefully score the pastry from the folded side towards the cut side at 1cm/½in intervals down the length of the pastry, leaving 2cm/1in intact at the cut side of the pastry.
  • Unfold the scored pastry and lay it exactly on top of the apple-covered pastry, then crimp the edges to seal the two sheets of pastry using your fingers.
  • Trim the edges of the pastry and brush the top of the Bramley apple slice all over with the remaining beaten egg. Sprinkle the top with demerara sugar, then bake in the oven for 25-30 minutes, or until the pastry has risen and is crisp and golden-brown.
  • Allow to cool slightly before serving, serve with the clotted cream.

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