Baked Puff Pastry Apple Pies

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I’m a sucker for puff pastry – how can one not like this crispy, light, flaky, buttery, rich and indulgent pastry? Be it plain like croissants, stuffed with chocolate, fruits, or savoury stuff like mushrooms and cheese or simply a topping on pot pies – as long as they contain puff pastry, I know they are definitely winners, and so are these puff pastry apple pies!

The apples I used this time round are red apples, but green apples will work just fine (the pies will just be less sweet). The apples are first cooked in butter to allow the moisture in the apples to evaporate. Sugar and cinnamon are then added for flavour and the apples continued to cook to become soft and caramelised. I was so tempted to just stop here and grab a tub of ice cream and eat with the apples, but my love for puff pastry keeps me going (and I was looking forward to the final combination!)

The rest of the assembly is pretty straight-forward though I’m not very good at keeping the puff pastry straight as I roll it out and cutting them equally, so the apple pies ended up in different sizes. If you are like me, no worries because there is no impact on the taste but perhaps only on how your family will fight over these apple pies! Lucky there’s only X and I and he was away at work when I made them so I get to choose first! (;

These puff pastry apple pies are soooo good when warm from the oven and even better with a scoop of ice cream on top – I mean what can be better than the combination of sweet and sticky caramel apples, crispy and flaky puff pastry and cold and *boozy* ice cream?! When it becomes cold, the puff pastry will lose its crispiness but I kind of enjoyed it as well – it reminds me of how I usually have stale croissants for breakfast during my school days because they are bought the night before at the bakery. But if you like the crispness – just reheat them in the toaster oven or a preheated oven and they will be perfect. And here’s how to make them!

Step-by-step Photos
1) Peel, core and dice the apples into 1/2-inch cubes.	2) Melt the butter in a small pot over medium heat.
3) When the butter has stopped foaming, add in the apple cubes.	4) Cook for 5 minutes, stirring occasionally until the apples have softened.
5) Add in dark brown sugar and cinnamon	6) Stir to mix them with the apples.
7) Lower the heat to low and continue to cook for 3 minutes. Remove from heat and set aside to cool while you prepare the puff pastry.	8) Dust a baking parchment with plain flour. Unroll the puff pastry on top of the baking parchment and dust with a little bit of plain flour. Roll it out to make it thinner, slightly thinner than 1/8-inch thick.
9) Divide the puff pastry into 8 pieces. (You can also cut the puff pastry into 4 long strips and fold them over to enclose the apples.)	10) Divide the apple and the juices among 4 pieces of puff pastry.
11) Brush the edges with the beaten egg.	12) Top each piece with another puff pastry, stretching slightly so that the edges of both puff pastries meet each other. Press down on the edges with your fingers to seal them together. Use a fork and press down on the edges of the puff pastries to help to seal them together and for decoration.
13) Slide the baking parchment (with the apple pies) onto a baking sheet. Brush the apple puffs with a thin layer of beaten egg.	14) Use a knife and cut slits on the top puff pastry (don't cut all the way through) for steam to be released.
15) Sprinkle caster sugar all over the top of the apple puffs (the egg will help the sugar to stick on top).	16) Bake the apple pies for 18 to 20 minutes until golden-brown, rotating the baking sheet halfway through baking.

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Puff Pastry Apple Pies

By Jasline N.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Servings: 0 Serves 4, each piece about 4x2.5-inch big

0.511.523

INGREDIENTS

 

• ▢ 400 to 450 grams green / red apples, about 2 large or 4 medium
• ▢ 30 grams butter, 2 tablespoon
• ▢ 50 grams dark brown sugar, 1/4 cup packed
• ▢ 3/4 teaspoon cinnamon
• ▢ Flour for dusting
• ▢ 250 to 300 grams puff pastry, thawed
• ▢ 1/2 egg, beaten
• ▢ Granulated sugar for sprinkling, about 2 teaspoons

INSTRUCTIONS

• Preheat oven to 200C / 400F (not fan-assisted).
• Peel, core and dice the apples into 1/2-inch cubes. You will end up with about 250 grams (about 3 cups) of apple cubes. Set aside.
• Melt the butter in a small pot over medium heat. When the butter has stopped foaming, add in the apple cubes and cook for 5 minutes, stirring occasionally until the apples have softened.
• Add in dark brown sugar and cinnamon and stir to mix them with the apples. Lower the heat to low and continue to cook for 3 minutes. Remove from heat and set aside to cool while you prepare the puff pastry.
• Dust a baking parchment with plain flour. Unroll the puff pastry on top of the baking parchment and dust with a little bit of plain flour. Roll it out to make it thinner, slightly thinner than 1/8-inch thick. Divide the puff pastry into 8 pieces.
• Divide the apples and the caramel/juices among 4 pieces of puff pastry. Brush the edges with the beaten egg then top each piece with another puff pastry, stretching slightly so that the edges of both puff pastries meet each other. Press down on the edges with your fingers to seal them together. Use a fork and press down on the edges of the puff pastries to help to seal them together and for decoration.
• Slide the baking parchment (with the apple pies) onto a baking sheet. Brush the apple puffs with a thin layer of beaten egg. Use a knife and cut slits on the top puff pastry (don't cut all the way through) for steam to be released. Sprinkle caster sugar all over the top of the apple puffs (the egg will help the sugar to stick on top).
• Bake the apple pies in the lower rack for 18 to 20 minutes until golden-brown, rotating the baking sheet halfway through baking. Let the apple pies cool slightly before serving. The pies are best served warm but will still taste awesome at room temperature. You can warm up the apple pies in a toaster oven or a preheated 180C / 355F oven for about 5 to 10 minutes.
• Store leftovers (if any) in an airtight container in the refrigerator.

NOTES

- If your puff pastry comes in a roll instead of sheets, it's best to thaw the pastry overnight in the refrigerator before using.

- You can also cut the puff pastry into 4 long strips and fold them over to enclose the apples.

- Do bake the apple pies on a silpat or baking parchment as the caramel might leak and clean-up will be a lot easier.

- Adapted from Natasha's Kitchen

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