These delicious apple hand pies with puff pastry are flaky and filled with spiced apples. They're easy to make and utterly irresistible!
There’s nothing quite like a flaky, buttery puff pastry filled with a warm, cinnamon-spiced apple filling. I make these little apple hand pies all year round because they're so easy.
These apple turnovers are bursting with warm, gooey apple filling encased in flaky, buttery layers of puff pastry. Trust me, once you take a bite of one of these mini apple pies, you will be hooked!
Love apple recipes? Try my Classic Apple Crisp, my Easy Apple Muffins with Streusel Topping, or my Healthy Applesauce Overnight Oats.
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Can you use puff pastry for hand pies?
Absolutely! Not only is puff pastry delicious, but it's a real time-saver, too, especially if you don't want to make your own pie crust. Puff pastry also has a wonderful, flaky texture, with lots of crunchy layers of dough.
Why you'll love this recipe
- Quick and convenient: Using store-bought puff pastry is so convenient and cuts down on prep time.
- Perfect portions: Individual-sized pies are ideal for sharing, snacking, or enjoying on the go.
- Kid-friendly: They're full of apple goodness, making them a hit with kids.
- Versatile: Enjoy them as breakfast, dessert, or as a comforting snack.
- Delicious: These hand pies are packed with spiced apples and encased in golden, buttery layers of puff pastry.
What you need to make this recipe
Ingredients for apple hand pies with puff pastry
- Puff pastry dough: You'll need one sheet. Store bought puff pastry is convenient and creates flaky layers. If you buy a package of 2 puff pastry sheets, you can easily double the ingredients and make more apple hand pies.
- Apples: You'll need 2 large apples. I love sweet apples, like Honeycrisp or Gala. If you prefer tart apples, use Granny Smith apples.
- Sugar: I use light brown sugar because it really adds a wonderful caramel-like flavor. You could use granulated sugar, instead.
- Butter: You'll need some unsalted butter.
- Fresh lemon juice: It prevents the apples from browning and balances the sweetness.
- Spices: I use a combination of ground cinnamon and nutmeg. They pair so well the classic apple pie flavor.
- 1 beaten egg mixed with water: This is for the egg wash, giving the pies a nice, golden brown top.
- Cornstarch mixed with water: This is needed for the slurry to thicken the filling and prevent it from becoming runny.
- Vanilla: I always use pure vanilla extract for an added depth of flavor.
- Flour (for dusting): I use a little flour to prevent the puff pastry from sticking while rolling and cutting.
- Cinnamon sugar (not shown above): I love sprinkling it over the pies before baking. It gives them a nice, spiced crunch on top.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- pizza cutter (or sharp knife)
- small saucepan
- mixing bowls
- rolling pin
- baking sheet
- parchment paper
- pastry brush
- fork
How to make Mini Puff Pastry Apple Pies
First, make the apple pie filling.
Step-by-step Instructions
1. Peel, core and chop the apples into bite-sized cubes.
2. Cook the apples, lemon juice, butter, water, sugar, and cinnamon over medium heat for about 10 minutes, stirring occasionally, until the apples are tender but not mushy.
3. Make the slurry and pour it into the saucepan. Stir and cook until the filling starts to thicken, about 30 seconds. Take it off the heat, stir in the vanilla and let it cool for about 10-15 minutes.
4. Unroll the puff pastry sheet and dust it with flour. Roll it out slightly to ensure even thickness.
5. Using a pizza cutter or knife, make 2 vertical cuts approximately 5 inches apart. Then, make 1 horizontal cut across the center, dividing the sheet into 6 equal squares.
6. Add about 1 ½ tablespoons of the filling in the middle of each square.
7. Brush the edges with the egg wash.
8. Starting from the bottom, fold the pastry over to cover the filling.
9. Crimp the edges with a fork to seal.
10. Cut 3 small slits (about an inch each) on top and brush with more egg wash. Then sprinkle with cinnamon sugar and bake.
What to serve with these hand pies
They pair wonderfully with vanilla ice cream, whipped cream, or a drizzle of this incredible homemade salted caramel sauce.
Recipe notes
Substitutions
- Brown sugar: Use white sugar, instead.
- Puff pastry: You can make these apple hand pies with store-bought crust or try my Easy Homemade Pie Crust.
- Spices: You can use apple pie spice, ground nutmeg, or cardamom for spicier pies.
Storage Tips & Freezing Instructions
Store leftover hand pies in an airtight container in the fridge for up to about 3 days.
I don’t recommend re-freezing baked apple hand pies made with thawed puff pastry, as the texture won’t be the same. It would lose its flaky, crisp layers after freezing again.
Variations
- Caramel Apple Hand Pies: Drizzle caramel sauce over the filling for extra indulgence.
- Glazed Pies: Drizzle with a simple powdered sugar glaze for added sweetness.
Tips for success
- Properly thaw puff pastry: If using frozen puff pastry, make sure to thaw it according to the instructions on the package.
- Keep the puff pastry cold: I find that it's so much easier to work with when it's cold. When it's at room temperature, it can get tacky and difficult to use.
- Use a pizza cutter: It makes nice, clean cuts for evenly sized pies.
- Don’t overfill: Make sure not to add too much filling, or the pies could burst while baking.
- Cool the filling: Before assembling the pies, make sure the filling is cool. Hot filling can make the pastry soggy.
- Reheat: To reheat them, use an oven or air fryer to keep them crispy. Avoid the microwave because it will soften the puff pastry.
Frequently asked questions
I only use sweet apples, like Gala, Honeycrisp, or Fuji, but you could use whatever apple variety you like.
Make sure the filling is completely cooled, and don’t overfill the pastry.
To prevent leaks, make sure the edges of the puff pastry are securely sealed. I use 2 methods for this. First, brush egg wash on the edges before folding the pastry, and then press the edges firmly with a fork to crimp them tightly. Also, avoid overstuffing the pies, as too much filling can cause the pastry to split open during baking.
Brushing the puff pastry with egg wash before baking adds a beautiful golden sheen and helps the crust bake evenly.
I reheat the hand pies in a preheated oven at 400°F (200°C) for 5-10 minutes. You can use an air fryer, too, at 350°F (175°C) for about 5 minutes. I wouldn't put them in a microwave, though, because it tends to make the puff pastry lose its texture and become soggy.
More delicious apple recipes to try!
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Apple Hand Pies With Puff Pastry
Equipment
- baking sheet
- parchment paper
- Rolling Pin
Ingredients
For the apple pie filling
- 2 large apples, peeled, cored and cut into bite-sized cubes (400g or 3 cups) (I use sweet apples like Honeycrisp or Gala)
- 1 teaspoon fresh lemon juice
- 2 tablespoons water or apple juice (30ml)
- 1 tablespoon unsalted butter (15g)
- 2 ½ tablespoons brown sugar (38g)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon cornstarch mixed with 2 tablespoons water or apple juice
- ½ teaspoon vanilla
For the pie crust
- 1 sheet puff pastry, thawed according to package instructions and refrigerated (it's easier to work with while it's cold)
- some flour for dusting
- 1 beaten egg mixed with 1 tablespoon water
For the cinnamon sugar topping
- 2 tablespoons sugar (30g)
- ¼ teaspoon ground cinnamon
Instructions
Make the pie filling
- Peel, core and chop the apples into bite-sized cubes.2 large apples, peeled, cored and cut into bite-sized cubes (400g or 3 cups)
- Add the apples, lemon juice, butter, 2 tablespoons of water, sugar, and cinnamon to a large saucepan. Stir to coat the apples evenly. Cover the pan and cook over medium heat for about 10 minutes, stirring occasionally, until the apples are tender but not mushy.1 teaspoon fresh lemon juice, 2 tablespoons water or apple juice (30ml), 1 tablespoon unsalted butter (15g), 2 ½ tablespoons brown sugar (38g), 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Make the cornstarch slurry: In a small bowl, mix the cornstarch with 2 tablespoons of water (or apple juice) to make a slurry, ensuring there are no lumps.1 teaspoon cornstarch mixed with 2 tablespoons water or apple juice
- Pour the slurry into the saucepan with the apples. Stir and cook until the filling starts to thicken, about 30 seconds.
- Take the saucepan off the heat, stir in the vanilla and let the filling cool for about 10-15 minutes.½ teaspoon vanilla
- Meanwhile, preheat the oven to 400F/200C.
Prepare the puff pastry & assemble the pies
- Dust your work surface with flour. Unroll the puff pastry sheet and dust it with flour. Roll it out slightly to ensure even thickness. Using a pizza cutter or knife, make 2 vertical cuts approximately 5 inches apart. Then, make 1 horizontal cut across the center, dividing the sheet into 6 equal squares.1 sheet puff pastry, thawed according to package instructions and refrigerated, some flour for dusting
- Add about 1 ½ tablespoons of the filling in the middle of each square.
- Brush the edges with the egg wash.1 beaten egg mixed with 1 tablespoon water
- Starting from the bottom, fold the pastry over to cover the filling.
- Crimp the edges with a fork to seal.
- Cut 3 small slits (about an inch each) on top for ventilation and brush with more egg wash.
- Make the cinnamon sugar topping: In a small bowl, stir together the cinnamon and sugar and sprinkle it evenly over the pies.2 tablespoons sugar (30g), ¼ teaspoon ground cinnamon
- Bake for 15-20 minutes until the pies are golden brown color.
- Let the hand pies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Notes
- Thaw Properly: Follow package instructions for thawing frozen puff pastry.
- Keep it Cold: Work with cold puff pastry to avoid stickiness, making it easier to handle.
- Use a Pizza Cutter: It makes clean, even cuts for your pies.
- Don’t Overfill: Avoid overfilling to prevent bursting during baking.
- Cool the Filling: Use cooled filling to keep the pastry crisp and avoid sogginess.
- Reheat: Use an oven or air fryer to keep the pies crispy, but skip the microwave, which could make them soggy.
Thanks for stopping by! Let me know what you think: