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There’s something magical about mini apple pies — warm cinnamon, buttery puff pastry, and the smell of fall filling the kitchen. These little pies look like they took hours, but they come together in minutes and are the perfect cozy treat for autumn baking days or your Thanksgiving dessert table. The combination of thinly sliced apples, a sprinkle of sugar, and golden puff pastry creates a delightful dessert that’s both simple and satisfying. Bake them...
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Roll out puff pastry and cut into circles or leaf shapes.
Add apple slices to the center of each pastry piece and sprinkle with sugar.
Brush the edges of the pastry with egg yolk.
Bake at 190°C (375°F) for 20–25 minutes until golden and puffed.
Dust with powdered sugar and serve warm.
You can use any type of apple for this recipe, but firmer varieties like Granny Smith or Honeycrisp work best for baking.
If you don’t have a pastry cutter, use a glass or bowl to cut the puff pastry into shapes.
For extra flavor, sprinkle a pinch of cinnamon on the apple slices before baking.
Can I use store-bought puff pastry?
Yes, store-bought puff pastry works perfectly for this recipe and saves time.
What type of apples should I use?
Firmer apples like Granny Smith or Honeycrisp are ideal for baking as they hold their shape well.
Can I make these ahead of time?
Yes, you can bake them ahead and reheat them in the oven at a low temperature before serving.
How do I prevent the puff pastry from becoming soggy?
Make sure the apple slices are not overly wet and avoid overfilling the pastry.
Can I freeze the mini apple pies?
Yes, you can freeze them after baking. Reheat them in the oven directly from frozen until warm and crisp.
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