Lovelies!
It's a crisp, cloudy fall Sunday here in Upstate New York. It's the kind of day that makes you thankful for a comfy couch, a warm blanket, and snuggling up next to someone you love....and apple hand pies. Apple hand pies? Well, it certainly did today. This recipe could not be tastier or easier!
I recently made these for the dessert table at my sister's Fall Themed 30th Birthday Wine Tasting Party and they were an absolute hit! After the initial bite the taster would say something along these lines: "Did you make these?", "I NEED this recipe", "These. Are. SO. Good!" or just a good ol' "Mmmmmmmmmmm!" I love that these apple hand pies are so simple and so delicious and give you the feeling that you are eating something rich, heart warming, and made from scratch. No one has to know that you used canned apple pie filling and they took you a matter of minutes to make. That'll be our little secret.
Happy Sunday, Dahlings!
XOXO,
~ Cristina ~
5 Ingredient Apple Hand Pies
Ingredients:
1 Package frozen puff pastry sheets
1 - 21oz Can premium apple pie filling
5 Tablespoons granulated white sugar
1 Teaspoon ground cinnamon
1 Large egg, beaten
Flour for dusting
Supplies:
Pastry brush
1 Clean ruler
Fork
Rolling pin
Baking sheet
Parchment paper
Small, sharp knife
Directions:
Remove puff pastry sheet from packaging and thaw according to directions on box. Pre-heat oven to 400 degrees. Line cookie sheet with parchment paper and set aside.
Once your puff pastry is thawed, lightly dust your rolling pin and cutting board with flour and place your pastry sheet on the cutting board. Using your rolling pin, roll out your puff pastry sheet until it measures a 10x10 inch square - measuring with your ruler as you go along.
Once you have reached the precise measurements cut your puff pastry in half horizontally.
Next, use your ruler to measure and notch every two inches across the top and bottom of your puff pastry sheet.
With a sharp knife and using your ruler as a guide, vertically slice your puff pastry, notch to notch creating 10 2x5 inch pieces.
Open your can of apple pie filling and spoon a small amount of filling onto the middle of puff pastry pieces. Continue filling the other 4 pieces.
Crack egg into small bowl and whisk until combined
Dip your pastry brush into whisked egg and brush the outside edges of each pie filled pastry sheet
Take 1 unused pastry sheet and place it over the top of the pie filled piece - making sure that all edges match up - and press sides with fingers to seal. If necessary, gently stretch pieces of puff pastry to fit. Continue topping with remaining puff pastry
Dip pastry brush in egg and brush the tops of each pie
Use a fork and press tines into the pie edges to seal top and bottom pieces together. Repeat with remaining hand pies
Gently transfer pies to parchment lined baking sheet...
...and generously sprinkle the top of each pie with cinnamon and sugar mixture
Once every pie is topped with cinnamon and sugar, place the baking sheet in your 400 degree, pre-heated oven for 15-20 minutes or until pies are puffed and golden crispy brown.
Remove from oven and let cool slightly.
EAT (warm) and ENJOY!
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