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Puff Pastry Apple Pies with Caramel Sauce

Individual puff pastry apple pies with soft cinnamon apples smothered in sticky caramel sauce.

These individual puff pastry apple pies taste so good! You can use store-bought puff pastry if you want a super easy dessert, or challenge yourself and make your own puff pastry.

For a quicker homemade puff pastry, try this rough puff pastry recipe!

caramel covered mini apple pie on white plate

Make these as a delicious thanksgiving dessert!

The pastry

This is the part that makes these puff pastry apple pies a dessert in under 30 minutes, or something much longer! I personally love making my own puff pastry. Make a bulk amount so that it can be frozen. Then it’s so worth the extra effort!

I’ve got a sourdough puff pastry on the blog, or if you’ve got no sourdough starter, here is an inverted puff pastry recipe that’s so light and flaky!

Store-bought puff pastry however is a perfect choice for a quick dessert. Choose an all-butter one if you can find it, for a better flavour.

You’ll need roughly 450g of puff pastry for this recipe. If you buy ready-rolled sheets, the size of these differs depending on the brand. It doesn’t matter if you have a little more or a little less pastry, you can just make the pies a little smaller or larger accordingly.

The caramel

Here is another recipe that can be homemade if you’ve got time on your hands, or use a store-bought caramel sauce.

Homemade caramel sauce is so easy though, and lasts for ages in the fridge!

You can choose a regular caramel sauce or salted caramel sauce.

caramel drizzle on diced apples

The apple filling

The apple filling is made up of chopped apple, butter, cinnamon, and caramel sauce. Pre-cook it before spooning it onto the pastry so the apples have time to soften a bit.

You’ll need 2 large or 3 medium apples. Choosing a variety of tart and sweet apples can help bring extra flavour and texture variety to the mini apple pies. YOu can also make this with stewed pears or feijoas.

Step by step instructions

In a saucepan, gently saute the chopped apple and cinnamon in a tablespoon of butter. Cook the apples for around 8-10 minutes, until the apple, is soft.

Stir through the caramel sauce.

Roll the puff pastry out into two 30cm (12″) squares (3-4mm thickness). Cut each square into 4.

Add a heaped tablespoon of apple filling onto each square, just off centre. Fold one corner over to meet the opposite corner to make a triangle. Use a fork to crimp the edges.

Make a few slits in each pie to allow the steam to escape as they bake.

apple on puff pastry squares
a knife scoring puff pastry pies

Brush each pie with egg wash and sprinkle with granulated sugar.

Bake for around 20 minutes at 210°C/410°F regular oven until deep golden brown. Allow the pies to cool for 10 minutes before serving.

Serve with extra caramel sauce.

caramel pour on pie

Storing

These mini puff pastry apple pies are best eaten on the day that they are made. If you do have leftovers, store them in an airtight container for up to 2 days.

Reheat them in the oven for around 10 minutes until warmed through.

All the components of the puff pastry pies can be made in advance, though the assembling of the pies is best done right before baking.

The apple filling can be made up to 3 days in advance and stored in an airtight container in the fridge or frozen for up to 3 months.

open apple pie

Other sweet treats

mini pie

Puff Pastry Apple Pies with Caramel Sauce

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Individual puff pastry apple pies with soft cinnamon apples smothered in sticky caramel sauce.

Ingredients

Egg wash

  • 1 egg, lightly whisked with 1/2 Tbsp water
  • 2-3 Tbsp granulated sugar

Instructions

  1. Preheat the oven 210°C/410°F regular oven or 190°C/374°F fan-bake and line two baking trays with parchment paper.
  2. In a saucepan over low-medium heat, gently cook the chopped apple and cinnamon in a tablespoon of butter. Cook the apples for around 8-10 minutes until the apple, is soft.
  3. Stir through the caramel sauce.
  4. Roll the puff pastry out into two 30cm (12") squares (3-4mm thickness). Cut each square into 4.
  5. Add a heaped tablespoon of apple filling onto each square, just off centre. Fold one corner over to meet the opposite corner to make a triangle. Use a fork to crimp the edges.
  6. Make a few slits in each pie to allow the steam to escape as they bake.
  7. Use a pastry brush to brush each pie with egg wash. Sprinkle with granulated sugar.
  8. Bake the pies for around 20 minutes until deep golden brown. Remove them from the oven and let them cool for 10 minutes before serving. Serve with extra caramel sauce.

Notes

These mini puff pastry apple pies are best eaten on the day that they are made. If you do have leftovers, store them in an airtight container for up to 2 days.

Reheat them in the oven for around 10 minutes until warmed through.

All the components of the puff pastry pies can be made in advance, though the assembling of the pies is best done right before baking.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 39mgCarbohydrates: 22gFiber: 2gSugar: 18gProtein: 1g

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