Can I make these mini pies in a mini muffin tin?

Yes! Simply cut your puff pastry into smaller squares (about 2x2 inches) and reduce the filling. You’ll get twice the number of pies, perfect for large gatherings.

What kind of apples work best for puff pastry pies?

Any apple that holds its shape while baking is ideal. Granny Smith , Honeycrisp , Gala , and Fuji are all top choices. Avoid soft apples like Red Delicious.

Do I have to cook the apple filling before baking?

Yes, pre-cooking the apple mixture ensures the filling is soft and concentrated in flavor. It also helps evaporate extra moisture that could make the crust soggy.

Can I make these the day before?

Absolutely. Assemble and refrigerate them unbaked. Just remember to dust a bit of flour under the filling to prevent sogginess.

How do I keep the bottoms from getting soggy?

Cook off all the liquid during the sauté step and sprinkle a pinch of flour in the muffin cups before adding the filling. Also, bake until the pastry is fully golden and crisp.

Mini Apple Pies With Puff Pastry – Best 5-Ingredient Dessert

Name: Mini Apple Pies With Puff Pastry
Prep time: 12 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 small apples, finely diced (about 2½ cups); 1 tablespoon butter; 2 tablespoons brown sugar; 1/2 teaspoon ground cinnamon; 1 sheet puff pastry dough, thawed; 1 egg mixed with 1 teaspoon water (optional, for egg wash); 2 teaspoons powdered sugar (for topping)

Mini Apple Pies With Puff Pastry

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Mini Apple Pies With Puff Pastry are easy single-serving desserts made with just 5 ingredients. They’re filled with cinnamon-spiced apples and baked in muffin tins for a flaky, golden treat — no peeling required.

Author: Emily
Prep Time: 12 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 9 mini pies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

4 small apples, finely diced (about 2½ cups)
1 tablespoon butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 sheet puff pastry dough, thawed
1 egg mixed with 1 teaspoon water (optional, for egg wash)
2 teaspoons powdered sugar (for topping)

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Instructions

Preheat oven to 425°F (220°C). Lightly spray 9 muffin tin cups with oil.
In a medium skillet, combine diced apples, butter, brown sugar, and cinnamon. Sauté over medium-high heat for 2–3 minutes.
Lower heat to medium, cover, and cook for 10 minutes. Uncover and cook for 2–3 more minutes until liquid evaporates.
Unfold puff pastry onto a lightly floured surface and roll out to approximately 11×11 inches.
Cut puff pastry into 9 equal squares and press each into a muffin tin cup, letting corners hang over.
Fill each cup with 2½–3 tablespoons of apple mixture.
Fold corners to center and pinch to seal, leaving air vents. Brush with egg wash if desired.
Bake for 20–25 minutes or until golden brown.
Cool for 5 minutes in the tin, then transfer to a wire rack to cool for 8–10 minutes.
Dust with powdered sugar before serving.

Notes

Use apples like Granny Smith, Gala, Fuji, or Honeycrisp for best results.
Do not overfill muffin cups to avoid spillage.
Add a pinch of flour to bottom of each cup to prevent soggy pastry if making ahead.
Unbaked pies can be frozen and baked straight from the freezer.
Reheat in the oven for 5–10 minutes at 350°F to restore crispiness.

Find it online: https://recipeshots.com/mini-apple-pies-with-puff-pastry-recipe/