Warm and gooey, these handheld apple pie puffs are incredible with all the taste of an apple pie original but with no slicing, plating or silverware required!
- 3 granny smith apples
- 4 tablespoons of butter
- 1/2 cup of brown sugar
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/4 teaspoon of ground cloves
- 1 tablespoon of cornstarch
- 1 package (2 sheets) frozen puff pastry, thawed
- 1 egg
- sugar and cinnamon (optional)
Chop the apples into 1/2 inch chunks.
In a large skillet, melt the butter over medium heat. Add the apples, sugar, salt, cinnamon, cloves and cornstarch. Toss to combine.
Cook the apples over medium flame for 45 minutes, stirring occasionally, until the apples are fork tender and the liquid has thickened. Remove from heat and set aside.
Working with one sheet at a time, roll your puff pastry into a 10 inch X 10 inch square. Cut the square into four equal portions. Repeat with second sheet of puff pastry. You will have eight squares.
Grease four holes of two separate muffin tins. Place the pastry squares over greased holes and press down slightly.
Fill pastry with apple filling. Whisk the egg in a small bowl and use as an egg wash. Run the egg wash around the edges of the pastry.
Using your fingers, crimp the edges of the pastry together to create little packages. Brush the remainder of the egg wash over the top of the puffs. Sprinkle each with white sugar and cinnamon.
Bake in a preheated 325° F oven for 25-28 minutes until the puffs are golden brown. Allow puffs to cool in pans for 10 minutes before carefully removing. Puffs can be eaten warm or at room temperature.