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!
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 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.