These Mini Apple Pies with Puff Pastry are the perfect handheld dessert you can easily make at home with only a few ingredients. In this recipe, Puff Pastry Dough and Apple Pie Filling are married in a muffin tin, topped with walnuts (or pecans), and baked to a golden flaky perfection.
One of my family’s favorite fall treats is apple pie. We love apple pie in all sorts of ways, but the portable varieties that are easy to eat really go over well with the kiddos.
You all know I love my muffin tin, and pre-made dough, so today’s recipe featuring puff pastry is a break from my normal crescent dough creations.
Since this recipe is pretty unique, I wanted to make sure I covered all bases so you all can replicate these flaky bites of deliciousness for your family. They are perfect for parties, the holidays, or an easy weekend snack.
We even made a quick video tutorial to remind you how easy they are to put together for a sweet & flaky apple dessert.
Apple Pie Filling
I used canned apple pie filling for this recipe. I wanted it to be a quick and easy recipe to make. Therefore, instead of peeling apples and cooking them on the stovetop, I opted for canned. As a result this recipe was quick, easy, and still tasted delicious!
One thing to note is the size of the apples in the filling. If you’re purchasing a canned apple pie filling, you might want to get one that used chopped/diced apples instead of sliced. These mini pies are only the size of a muffin tin, so diced apples might fit better.
Preparing the Puff Pastry for Muffin Tins
For this recipe, you need to use the puff pastry dough that comes in square sheets. I use Pepperidge Farm frozen puff pastry sheets. One package contains two 10 inch square sheets.
Puff pastry is normally kept frozen so you will need to thaw yours for at least 1 hour minimally. You can leave it out at room temperature for up to 2 hours.
The sheets have to be cut to a size that fits a standard muffin tin. All you need to do is slice the sheet in three equally spaced sections in both directions. You should end up with nine smaller size squares per sheet – 18 squares total.
Puff Pastry Apple Pie Toppings
Mini Puff Pastry Apple Pies can be topped with just about anything. I chose to add walnuts and cinnamon to my pies, then drizzle them with icing because icing makes everything better!
Here are some ideas for ingredients you can add to your mini apple pies if you don’t like walnuts:
- White Chocolate Morsels
- Pumpkin Pie Spice
- Brown Sugar
How Long Will They Last
Like most desserts, these puff pastry pies taste best when still warm after baking. If you do manage to have some leftovers, simply put them on a plate or tray and wrap them with plastic cling wrap.
They will still be good to eat for up to two days after baking, but do get soggy. We have had good results with keeping them refrigerated.
How to make Mini Puff Pastry Apple Pies
These mini apple desserts are easy and straightforward to make. That’s the great thing about them!
Tools and Supplies Needed:
Muffin Tins – This recipe makes 18 mini apple pies, so you’ll need either one 12 count muffin tin and one 6 count tin, or three 6 count muffin tins.
Besides the muffin tins, you’ll need a knife, cutting board, and some bowls.
- 1 large can of apple pie filling
- 1 box of frozen puff pastry dough (2 sheets)
- 1/4 cup of walnuts (or topping of your choice)
- 1 tsp of cinnamon
- 1 1/2 cups powdered sugar & 1 1/2 tablespoons of milk or water for the (icing)
How to Make these Mini Apple Desserts
Preheat oven to 350 degrees, and spray your muffin tins with nonstick spray. Set them aside before you begin to unwrap your puff pastry dough.
Unwrap puff pastry sheet and cut it into 9 squares. Repeat with the next pack of puff pastry. You should have 19 squares/rectangles now.
Place one square of dough into each muffin tin space and gently press them in.
Fill each space with 1 heaping tablespoon of apple pie filling.
Sprinkle each with cinnamon and some nuts.
Place them in the oven for 14-15 minutes, or until golden brown. The pastry will be stiff and golden once done.
Allow them to cool for 15 minutes before icing.
Mix the powdered sugar and the milk/water to make a thick icing.
Add icing to a zippered bag and snip one of the ends off.
Swizzle icing on each puff pastry cup & enjoy.
Mini Apple Pies with Puff Pastry
- 21 oz canned apple pie filling
- 17.3 oz puff pastry dough
- 1/4 cup walnuts
- 1 tsp cinnamon
- 1 1/2 cups powdered sugar
- 1 1/2 tbsps milk *You can use water as well
- Preheat oven to 350 degrees, and spray your muffin tins with nonstick spray. Set them aside before you begin to unwrap your puff pastry dough.
- Unwrap puff pastry sheet and cut it into 9 squares. Repeat with the next pack of puff pastry. You should have 18 squares/rectangles now.
- Place one square of dough into each muffin tin space and gently press them in.
- Fill each space with 1 heaping tablespoon of apple pie filling.
- Sprinkle each with cinnamon and some nuts.
- Place them in the oven for 14-15 minutes, or until golden brown. The pastry will be stiff and golden once done.
- Allow them to cool for 15 minutes before icing.
- Mix the powdered sugar and the milk/water to make a thick icing.
- Add icing to a zippered bag and snip one of the ends off.
- Swizzle icing on each puff pastry cup & enjoy.