Mini Apple Pies

These mini apple pies are perfect for any time of the day.  Eat them for breakfast, with a cup of tea, or as dessert!  I love mini desserts because they are simple and so easy to eat and share.   They also have a built-in portion control system.  Just count the wrappers and you know exactly how many you’ve already eaten.  Oh, but I’ve got to warn you, eating them for breakfast, high tea, and dessert in one day is a bit much (speaking from experience).  Don’t forget to share!

Mini Apple Pie meets Two Step

Since we shipped most of our things to London from Los Angeles a few weeks ago, all of my baking supplies are still in boxes over the ocean.  The other day though,  I really wanted to bake something sweet in the oven and needed a pan of sorts.  I picked up these little paper-lined foil baking cups since they could be used without an actual muffin pan.  Good news for y’all is that you can make these mini apple pies with very limited kitchen supplies!

Mini apple pies plated

 Mini Apple Pie Recipe

makes 30 mini tartlets

– 1 puff pastry sheet
– 6 tbs Bramley apple sauce (or any chunky apple sauce made with tart apples)
– 1-2 tbs of butter, softened
– 1 1/2 tbs cinnamon
– 6 tbs white sugar
– coarse sugar for finishing

Preheat oven to 220 C (425 F).  In a small bowl, mix together the cinnamon and sugar.

Roll out the pastry dough until it is approximately 40 cm (15 in) by 27 cm (10 in).  Using a sharp knife, cut the puff pastry sheet into thirds, so that each rectangle is approximately 13 cm (5 in) by 27 cm (10 in).

Working one rectangle at a time, lightly spread butter on both sides of the puff pastry rectangle.  Then on each puff pastry rectangle, evenly spread on 2 tbs apple sauce and sprinkle on about 2 1/2 tbs of the cinnamon sugar mixture.  You can use more or less cinnamon sugar to taste.

From the long side, roll up each puff pastry and lightly seal the edge by pinching the puff pastry sheet together.  Using a sharp knife, slice each puff pastry roll equally into about 10 (1 inch) pieces.  Place each of the slices into a paper-lined foil mini muffin cup, with the cut-side facing up.  You can set all of the mini muffin cups onto a baking sheet, or into a mini muffin pan.

Bake in the oven for about 10-12 minutes, until the puff pastry looks light golden brown.  Remove from the oven and sprinkle each with some coarse sugar for decoration.  Allow to cool before eating.

Mini Apple Pie How-to Steps


  1. Dear Tina, these mini pies are adorable, and what a great idea to use the muffin cups. I am looking forward to giving these a try. xo, Catherine

  2. how much in advance can these be made?

  3. Nice to see the baking Chrisitina. Just wondering have you figured out much difference with USA flour and UK flour? For breads and Pasteries.Would love to know your thoughts. Most of my baking recipies are from the UK and Ireland and my chef friends are always having to adjust things when they come to bake here.

    Also on the cultural aspect of apple tarts/pies. Cinnamon not necessarily a UK thing. Are you using the
    ” cooking apples over there?

    I think i need to challenge your recipie list and start adding in some UK specific things. What do you think?

    • Hi Jacqui! Yes, I love a good challenge. Send me some UK specific things to make! I just made some pancakes (will be posted this week) with some UK flour and it worked great! But each region and brand produce flour with different protein levels (even in the US, it varies pending on what region you are in), so sometimes its just finding the brand you work well with. I’m having trouble finding whole wheat pastry flour here in London though… know where I might find it?


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