Apple Pie Puffs
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I first discovered this delightful recipe for Apple Pie Puffs from Stephanie over at Stephanie’s Kitchen, and I couldn’t resist giving it a try with a few small tweaks of my own. The result? A quick, delicious treat that captures all the cozy flavors of apple pie in a flaky, handheld pastry.
One important tip: make sure to give your apple filling plenty of time to cool before assembling. I let mine sit for about an hour, and it was still a bit too warm—warm enough that the puff pastry started sticking to my countertop when I added the filling. Puff pastry is delicate and works best when kept cold, so don’t rush this step!
These puffs are fantastic served with a scoop of vanilla ice cream, but they’re just as satisfying on their own—like little apple turnovers with a golden, buttery crust. I had a bit of leftover syrup from the apple mixture, so I drizzled it over the ice cream for an extra touch of sweetness. It was the perfect finish to a cozy fall dessert.
Ingredients for Apple Pie Puffs
- PUFF PASTRY
- APPLES
- BUTTER
- BROWN SUGAR
- SUGAR
- CINNAMON
- APPLE PIE SPICE
- CORNSTARCH
- WATER
Instructions for Apple Puffs
Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a skillet over medium heat, sauté diced apples with butter, brown sugar, granulated sugar, cinnamon, and apple pie spice until the apples are tender and syrupy—about 4 minutes. In a small bowl, whisk together cornstarch and water, then stir it into the apple mixture. Cook for 1 more minute until slightly thickened. Transfer the filling to a bowl and let it cool completely—at least 1 hour—to keep the puff pastry from getting sticky or soggy during assembly.
On a lightly floured surface, roll out the thawed puff pastry dough into a 12×18-inch rectangle. Cut into 6 equal pieces. Spoon a portion of the cooled apple filling into the center of each rectangle, then fold the dough over to form a pocket. Press down on all four edges to seal tightly. Repeat with remaining pieces.
Place the filled pastries on your prepared baking sheet. Brush the tops with melted butter and sprinkle with a little sugar for sparkle and crunch.
Bake for 20 minutes, or until golden and puffed. Serve immediately while warm—these are best enjoyed fresh from the oven, optionally topped with a scoop of vanilla ice cream and a drizzle of leftover apple syrup. Makes 6 servings of cozy, handheld apple pie bliss!
Frequently Asked Questions
Can I make the apple filling ahead of time?
Yes! You can prepare the filling a day in advance and store it in the fridge. Just make sure it’s completely cooled before using—it helps keep the puff pastry from getting sticky or soggy.
What kind of apples work best for this recipe?
Firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn hold their shape and balance the sweetness beautifully.
Do I need to thaw the puff pastry first?
Yes, thaw it according to package instructions—usually in the fridge for a few hours or at room temperature for about 30 minutes. Cold but pliable dough is ideal for easy rolling and sealing.
How do I keep the puff pastry from sticking to the counter?
Make sure your apple filling is cool, and lightly flour your work surface before rolling out the dough. If the dough starts to stick, use a thin spatula to lift and move it gently.
Can I freeze these before baking?
Yes! Assemble the puffs and freeze them on a baking sheet. Once solid, transfer to a freezer bag. Bake straight from frozen—just add a few extra minutes to the bake time.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Puff Pastry Pie
- Easy Chocolate Filled Croissants
- Peaches and Cream Puffs
- Chocolate Candy Puff Pastry Dessert
Apple Pie Puffs
Real Mom Kitchen
Equipment
Ingredients
- 1 sheet puff pastry from 17.3 ounce box
- 3 large apples I used granny smith, diced
- 3 Tbsp butter
- 3 Tbsp brown sugar
- 3 Tbsp granulated sugar
- ¾ tsp cinnamon
- ¼ + ⅛ tsp apple pie spice
- 1 tsp cornstarch I use 2 tsp cornstarch and water
- 1 tsp cold water
For the top:
- 2 Tbsp melted butter
- sugar for sprinkling
Instructions
- Preheat oven to 375 degrees.
- In a skillet, saute apples with butter, sugars, cinnamon and apple pie spice until soft, about 4 minutes. Mix cornstarch and water together and add to mixture. Cook 1 more minute. Set aside to cool (make sure you give this plenty of time to cool. I give it at least 1 hour).
- Using thawed puff pastry dough, roll out onto a floured work surface and roll dough into about a 12X18 inch rectangle. Cut into 6 equal rectangles. Scoop apple filling onto the middle of the rectangle. Fold dough over and press down on all 4 sides to seal. Repeat with all rectangles.
- Place on a cookie sheet lined with parchment paper. Brush tops with the melted butter and sprinkle with sugar.
- Bake at 375 degrees for about 20 minutes. Top with ice cream and eat while hot. (You need to pretty much serve these when they come out of the oven if you want them warm. They cool down pretty fast.) Makes 6 servings.
