The recipe for Puff Pastry Apple Hand Pies was passed down to me by my maternal grandmother. Perfect for a snack or breakfast. Every time I make these treats, I am overwhelmed by wonderful memories of my grandmother in the kitchen preparing them with our help. We use puff pastry to speed things up, the ready-made one if you’re in a hurry, apples, of course, and brown sugar, simple but delicious.
Puff pastry apple hand pies are prepared in no time at all. Roll out the pastry, create oval discs, fill them with apples cooked with a bit of sugar and lemon, fold into half-moons, and bake. Serve them with a sprinkle of icing sugar
Here you can find other delicious apple recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 665.03 (Kcal)
- Carbohydrates 86.67 (g) of which sugars 47.54 (g)
- Proteins 7.42 (g)
- Fat 32.56 (g) of which saturated 4.79 (g)of which unsaturated 26.13 (g)
- Fibers 6.02 (g)
- Sodium 222.10 (mg)
Indicative values for a portion of 295 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Puff Pastry Apple Hand Pies
- 2.2 lbs apples
- 17.6 oz puff pastry
- 2/3 cup brown sugar
- 1 lemon
- 1 egg
- as needed sugar
- 1/3 cup raisins
- Pastry Cutter Guowall Set of 3 Pastry Cutters, Cake Ring with Press, Round Stainless Steel
- Parchment Paper Cuki Parchment Paper Sheets 13 x 15 inches – 25 sheets – 1 pack
- Saucepan Megafesa Dolomiti – Saucepan, 6.3 inch Diameter, Slate Gray
Peel the apples and dice them. Cook them over low heat with the sugar, the zest, and the juice of half a lemon for about 25 minutes. Remove the lemon zest and let it cool.
Cut out about 15 discs of approximately 3 inches with the pastry cutter from the puff pastry, then roll them out with a rolling pin to elongate them into an oval shape. Place the apple mixture and raisins on each oval, wet the edges with the beaten egg, fold the pastry and seal well along the edges.
Brush the surface with the remaining beaten egg and sprinkle the icing sugar over each pastry. Position the hand pies on a baking sheet (if you’re interested in purchasing click here) lined with parchment paper and bake in a preheated oven at 356°F for about 20 minutes
