Flaky Apple Hand Pies with Puff Pastry
These quick and easy Apple Hand Pies are the ultimate cozy autumn treat. Made with store-bought puff pastry, they wrap fresh, warm, caramelized apples in buttery, flaky layers. Finished with a brushing of melted butter and a sweet crunch of turbinado sugar, they taste like apple pie from scratch—minus all the pastry-rolling effort.
Servings: 6 pastries
Calories: 3585cal
Cost: $8
Equipment
- oven adjusted to the center rack position
- 2 medium baking sheets
- pastry cutter
- spoon
- skillet
- rubber spatula
- apple peeler
- cutting board & knife
Ingredients
- 2 sheets puff pastry thawed according to package instructions
- 4 medium apples peeled, cored, and finely diced
- 2 tablespoons unsalted butter for the filling
- 1 tablespoon sugar granulated or light brown
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoons Melted butter for brushing the tops
- 1 tablespoon Turbinado sugar for sprinkling
Instructions
- In a large skillet, melt the 2 tablespoons of unsalted butter over medium heat.
- Add the diced 4 apples, 1 tablespoon of sugar, 2 teaspoons of cinnamon, and 1/8 teaspoon of nutmeg. Toss well to coat.
- Sauté the mixture for 6 to 8 minutes, stirring occasionally, until the apples are tender and aromatic.
- Remove from heat and let the filling cool completely before assembling.
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Unroll your thawed puff pastry sheets on a lightly floured surface.
- Spoon the cooled apple filling onto one half of each pastry sheet, spacing the mounds out evenly so there are 3 distinct portions per sheet.
- Fold the empty half of the puff pastry over the apple filling to create a turnover shape.
- Cut the pastry between the mounds to separate them into 3 individual portions per sheet (6 portions total).
- Crimp the open edges firmly with the tines of a fork to seal them shut. Transfer the pies to your prepared baking sheet.
- Cut 3 small slits into the top of each pie to allow steam to escape while baking.
- Brush the tops generously with melted butter, then finish with a heavy sprinkle of turbinado sugar for that amazing bakery-style crunch.
- Bake at 400°F for 18 to 20 minutes until puffed, golden brown, and crispy. Let cool slightly before digging in!
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1pastry | Calories: 3585cal | Carbohydrates: 349g | Protein: 38g | Fat: 234g | Saturated Fat: 76g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 118g | Trans Fat: 2g | Cholesterol: 120mg | Sodium: 1411mg | Potassium: 1113mg | Fiber: 27g | Sugar: 103g | Vitamin A: 1810IU | Vitamin C: 34mg | Calcium: 148mg | Iron: 14mg