Hand pies, dumplings, turnovers, empanadas, spring rolls and egg rolls pretty much anything that you can pick up with one hand that has either sweet or savory ingredients inside; I am a fan!Out of everything I listed in my opening statement I have made them all but two of them. One of the two has been on my list to try to make but I haven’t gotten around to it; the other I think it is just easier to go to a bakery and buy them. I want to learn how to make empanadas and turnovers I am content with someone else doing it. At least for now!
Quick story from my childhood. My mother owned a cleaning company when I was a kid and I would go with her to a couple of offices at night; one was next to a Mom and Pop store/deli. The Mom of the store was a very sweet lady and she knew my favorite was Hostess apple pie and an orange crush. As you can tell I was a health nut way back then too. She would try to save me these items, or at least that was what she said when I came in that week. Now as an adult I very rarely drink soda but orange crush is still on the list, I honestly cannot remember the last time I had a hostess apple pie. I think I had one as an adult but it was many many years ago.
I do prefer to eat homemade or restaurant made items versus processed; but if I was on a desert island and all they had was hostess and crush – I would be pretty OK!
I’ve mentioned many times using up items I have on hand and last week I had some apples on the counter that no one seemed to be grabbing and frozen puff pastry sheets in the freezer that had been in there awhile. Apple hand pies sounded perfect to me; and they were!
puff pastry apple hand pies
easy to make and eat
- ½ cup granulated sugar
- 2 tablespoons unsalted butter
- 3 crisp apples or whatever you have on hand; cored and cut into ¾” dice
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- pinch of ground cloves
- 2 tbs freshly squeezed lemon juice
- 1/8 tsp kosher salt
- 1 tbs all purpose flour
- 1 package 17.3 ounces/2 sheets frozen puff pastry, defrosted
- 1 egg beaten with 1 tbs water for egg wash
- 1 tablespoon Sugar in the Raw
- Preheat the oven to 400 degrees.
- Melt the butter in a medium saucepan. Add the apples, sugar, cinnamon, nutmeg, cloves and salt and cook for 10 minutes over medium-low heat, stirring often, until the apples have softened and released their juices.
- combine the lemon juice and flour in a small bowl and stir to the dissolve the flour.
- Remove the apples from the heat and stir in the lemon juice and flour mixture. Pour the apple mixture into a medium bowl and set aside to cool while you prepare the pastry. Make sure you allow them to cool, I did not and it made a mess.
- Unfold one sheet of puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut six 5-inch circles from the pastry, using a dish or a bowl as a guide and discarding the scraps. Place ¼ cup or less of the filling on one side of each circle, leaving a border around the edge of each circle. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place pies on a sheet pan lined with parchment paper, and chill for 15 minutes. Brush with the egg wash, sprinkle with the sugar in the raw, and make 3 small slits in each pie to allow steam to escape. Bake for 20 minutes, until puffed and golden brown.
- Serve warm with vanilla ice cream or at room temperature.
Make sure your apples are cooled. Some of the filling may come out while preparing and/or baking it's fine. Adapted from ina garten