There’s something about the combination of warm spices and tender apples that makes it feel like fall. These mini puff pastry apple pies are just as satisfying as a full-sized pie but much easier to make and serve. Made with homemade apple pie filling and are just as delicious as a classic apple pie. Whether serving them for dessert, as an afternoon snack, or even a side to a morning cup of coffee, these mini apple pies will surely become a fall favorite!
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If you love easy pastry desserts that capture seasonal flavors, you’ll want to try our cherry pie puff pastry turnovers and blueberry turnovers for handheld-sized treats that are perfect for any time of day.
Key Ingredients and Substitutions
For these mini puff pastry apple pies, you’ll need just a handful of ingredients:
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Puff Pastry: Our rough puff pastry recipe creates a deliciously flaky, buttery base for these mini pies. It’s simpler to make than traditional puff pastry and gives you full control over the ingredients. If you’re short on time, store-bought puff pastry sheets are a convenient alternative that still produces great results.
- Apple Pie Filling: Our homemade apple pie filling is the star of these mini pies. It’s packed with fresh apple flavor and warm spices, and you can adjust the sweetness to your liking. While canned filling works in a pinch, the homemade version takes just a bit more effort and enhances the pies’ overall taste.
- Egg Wash: This helps create a beautiful golden-brown crust and gives the pies a professional look.
- Granulated Sugar: A sprinkle on top adds a touch of sweetness and a nice crunch to the pastry.
How to Make Mini Puff Pastry Apple Pies
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: For extra flaky pies, chill the assembled pies in the fridge for 10-15 minutes before baking. This helps keep the butter in the pastry cold, resulting in an extra puffy, flaky crust.
1. Prepping the Puff Pastry: Preheat your oven to 400°F. Roll out thawed puff pastry sheets on a lightly floured surface until they form a 12-inch square. Use a pizza cutter or a sharp knife to cut the dough into nine equal squares, approximately 3 inches by 3 inches. If the puff pastry becomes too warm, return it to the refrigerator for a few minutes to re-solidify the butter. Repeat this process with a second sheet of puff pastry dough. Don’t waste the scraps – toss them with cinnamon sugar and bake for quick cinnamon-sugar bites, or twist them into straws for a crispy snack.
2. Filling the Pastry: Spoon 1-2 tablespoons of apple pie filling into the center of 9 pastry squares. Be careful not to overfill, and leave about a 1/2-inch border around the edges.
3. Covering and Sealing the Pies: Place a second pastry square on each apple-filled puff pastry square. Using a fork, firmly press the edges together to seal, creating a decorative border. Make a small 1-inch L-shaped incision on the top of each pie and gently fold back the pastry flap to allow steam to escape.
5. Bake: Carefully place the mini pies on a baking sheet lined with parchment paper. Brush the tops with egg wash and sprinkle with sugar. Bake for 18-20 minutes or until puffed and golden brown.
6. Cool and Serve: Remove the pies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool further. Enjoy warm or at room temperature.
Make-Ahead and Storage
Make-Ahead: You can assemble the pies a day in advance and refrigerate until ready to bake. You can also freeze unbaked pies for up to 3 months.
How to Store: Once baked, store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They can also be frozen for up to 3 months.
How to Reheat: To reheat, warm them in the oven at 350°F for 5-7 minutes or until crispy again. If frozen, let them thaw in the refrigerator overnight, then reheat.
Recipe Tips and Notes
- Keep pastry cold. Keep your puff pastry as cold as possible before baking. This ensures flaky layers.
- Don’t overfill. Use about 1-2 tablespoons of filling per pie to prevent leaking during baking.
- Seal edges well. Press firmly with a fork to create a tight seal and a decorative edge.
- Make steam vents. The L-shaped cut allows steam to escape, preventing the pie from becoming soggy.
- Brush with egg wash. Please don’t skip the egg wash, as it gives the turnovers their beautiful golden-brown finish.
- Watch the baking time. Ovens vary, so check at 15 minutes to prevent over-browning.
- Cool before serving. Let the pies cool slightly to allow the filling to set and avoid burns.
Frequently Asked Questions
More Dessert Recipes to Try
Looking for more decadent dessert recipes? Try these other favorites:
- Lemon Blueberry Ricotta Pound Cake – This cake is bursting with the flavors of blueberry and lemon. It is moist and rich, thanks to the addition of ricotta cheese, and is perfect for morning coffee or as an afternoon snack.
- Cherry Puff Pastry Turnovers – Buttery, flaky, and filled with homemade cherry pie filling, these turnovers are perfect for breakfast or dessert. They’re easy to whip up using just a handful of ingredients, delivering a delicious homemade treat that’s better than store-bought.
- Cast Iron Blueberry Peach Cobbler – Juicy peaches and tangy blueberries combine under a golden, buttery crust for the ultimate summer dessert. Easy to make and even easier to enjoy, it’s perfect straight from the oven with a scoop of vanilla ice cream on top.
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Mini Puff Pastry Apple Pies
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Equipment
- Cookie or Baking Sheet
- Rolling Pin
Ingredients
- 1 cup apple pie filling
- 2 sheets puff pastry, thawed
- 1 egg
- sugar for sprinkling, optional
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface. Cut the pastry sheets into squares or rectangles (about 3×3 inches).
- Spoon the apple filling onto the center of each puff pastry square, leaving space around the edges
- Place a second puff pastry square on top of the filling, and using a fork, press the edges of the top and bottom sheets together to seal the pies. Make a 1-inch L shape incision into each pie and fold back the pastry flap.
- Beat the egg in a small bowl and brush the tops of the pies with the egg wash, then sprinkle each pie with a little granulated sugar.
- Transfer the pies to an ungreased cookie or baking sheet and bake for 18–20 minutes or until the pastry is puffed and golden brown.
- Let the pies cool slightly before serving. Enjoy them warm or at room temperature.
