Apple Hand Pies with Puff Pastry (Apfeltaschen)
These apple hand pies made with store bought puff pastry are so easy and simple. The flaky, buttery pastry and warm spiced apples go perfectly together. And the whole recipe comes together in under an hour with less than 10 ingredients! They're like hand-held apple pies that you can take on the go!
Equipment
- measuring cups and spoons
- mixing bowls
- Large Spoon or Spatula
- Rolling Pin
- Pastry Brush
Ingredients
- 1 package puff pastry (17.3 ounces) (store bought frozen puff pastry, thawed in the fridge overnight)
- 1 pound apples (I recommend using Granny Smith, Honeycrisp, Gala, or Jonagold)
- 1 tablespoon lemon juice (from about half a medium lemon)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 egg
- all purpose flour (for dusting)
- 1 tablespoon coarse sugar (such as demerara or turbinado sugar) (optional, for sprinkling on top)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.Make sure your puff pastry is thawed in the fridge.
- Peel the apples, chop them into small pieces, and discard the cores.
- In a mixing bowl, combine the chopped apples, lemon juice, sugar, cinnamon, and nutmeg. Set aside.
- On a lightly floured surface, use a rolling pin to roll out the two sheets of thawed, cold puff pastry dough until they’re each roughly 30 cm x 30 cm. Press any seams or cracks in the dough together.
- Cut each sheet of puff pastry dough into 4 squares (so you have 8 total). You can trim off any uneven edges too.
- In a small bowl, whisk the egg with one teaspoon of water to make an egg wash. Set aside.
- Divide the apple filling between the 8 squares, placing about ⅓ cup in the center of each puff pastry square.
- Use a pastry brush to brush a little egg wash onto all four edges of each square of dough. Fold each square into a triangle by meeting the corners together.
- Use the prongs of a fork to gently press the seams together (so the filling doesn't ooze out). Use a sharp knife to cut three small slits in the top of each triangle (to allow steam to escape).
- Arrange the triangles spread out on your prepared baking sheet.Brush the remaining egg wash onto the top of each pastry triangle.Optional: Sprinkle coarse sugar on each pastry triangle.
- Bake for 16 to 20 minutes, until they’re puffed up and golden brown on the tops and sides.Allow them to cool for a few minutes, then enjoy!!
Notes
- Puff Pastry: Most store bought puff pastry comes frozen. Allow it to thaw overnight in the fridge so it's pliable but still cold.
- Apples: Make sure you peel and cut your apples into small pieces so they become soft in the oven.
- Steam Vents: Use a knife to cut a few small slits in the top of each Apfeltaschen. This allows steam to escape as they bake.
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Storage: Apfeltaschen are best when they're hot and fresh from the oven. To store leftovers, allow them to cool then wrap each one individually in plastic wrap, or store them in an airtight container at room temperature for up to 3 days.
I don't recommend storing baked apple pockets in the fridge, since they can become soft and soggy.
Nutrition
Serving: 1pastryCalories: 406kcalCarbohydrates: 44gProtein: 5gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 20mgSodium: 161mgPotassium: 109mgFiber: 2gSugar: 14gVitamin A: 62IUVitamin C: 3mgCalcium: 16mgIron: 2mg
Did you make this recipe?Leave a comment below - I love hearing from you!