Easy Apple Hand Pies with Puff Pastry

• portioner: 8 servings
• aktiv tid: 15 minutes
• total tid: 40 minutes

Ingredienser

5 Granny Smith apples

3 tablespoons unsalted butter

1 cup dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 teaspoon lemon juice

1 teaspoon lemon zest (from 1 small lemon)

2 tablespoons cognac or rum (optional)

1 box puff pastry (thawed)

1 egg beaten

2 teaspoons cinnamon sugar

2 tablespoons water

2 tablespoons corn starch

Vejledning

Peel and dice the apples, then set them aside.

In a large skillet, melt the butter, then add the apples and toss to coat them with the butter. Stir in the brown sugar and cinnamon and simmer for 1 to 2 minutes over medium heat.

Add the lemon juice, lemon zest, and vanilla. Cook, stirring constantly, for 5 minutes until the apples start to soften.

Stir in the cornstarch slurry and cook for an additional 3 minutes until softened. Stir in the cognac or rum, if using. Then, turn off the heat and set it aside to cool.

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Cut your puff pastry into 8 equal pieces. Place the pieces on the prepared baking sheet.

Spoon a spoonful or two of the cooled apple filling onto each piece of puff pastry, then fold it over and seal the edges with a fork. Create 3 slits at the top and brush with a beaten egg.

Bake for 20 to 25 minutes, or until your apple pies are bubbly. Sprinkle with cinnamon sugar while they are still warm.

Serve with vanilla ice cream.