Apple Puff Pastries
When autumn starts peeking around the corner, with the weather cooling, the leaves and mountains changing colors, and earlier sunsets, our internal seasonal clock ticks, and everyone clamors for pumpkins and pumpkin spice. Each year, the appearance of PSL (Pumpkin Spice Lattes) precedes the previous year’s release date sooner and sooner.
And I don’t understand it.
Yes, I said it! I don’t understand the obsession at all. Many other fruits and vegetables can also signify autumn’s arrival, not just pumpkin. There are apples and pears, along with pomegranates and figs, or eggplants, sweet potatoes, and rhubarb, and there’s plenty more! While pumpkins also represent autumn, they remind me of late autumn into early winter, near the end of October around Halloween and November Thanksgiving pumpkin pies.
For me, apples and pears are a good segue from summer to fall, and they truly start off the season for me. When September comes along, you’ll find me making batches of apple butter, pear galettes, caramel apples, baked pears with vanilla ice cream, or these delicious Apple Puff Pastries.
This recipe makes a total of six small hand pies, but it can easily be doubled for more. You won’t regret it! Enjoy~
Apple Puff Pastries
Ingredients
2 medium apples, finely diced
1 1/2 tablespoons granulated or brown sugar
1 teaspoon lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 sheet puff pastry, thawed
1 tablespoon cornstarch
2 1/2 tablespoons apple juice or water
1 egg, beaten - for an egg wash, optional
2 teaspoons granulated sugar - optional
Instructions
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Add the apples, sugar, lemon juice and spices into a small saucepan. Cook over medium heat until apples begin to soften, approximately 3-4 minutes.
3. While the apples are cooking, roll the puff pastry sheet out until it is double in length. Width will remain the same. Cut into 12 equal sized pieces.
4. In a small bowl, combine the cornstarch and apple juice or water into a slurry. Add the slurry to the apples and continue cooking. Once thickened, remove from heat.
5. Spoon approximately 2 tablespoons of apple filling into the center of 6 puff pastry pieces. Cover with remaining 6 puff pastry pieces. Seal all edges and prick each top with a fork, before placing each pastry onto the baking sheet.
6. Optional - Brush the top of each puff pastry with the egg wash and sprinkle with sugar.
7. Bake for 20-24 minutes, until exterior is golden brown.