Six flower shaped apple cinnamon hand pies drizzled with salted caramel glaze on a round light wood serving tray. There are five groups of three apple slices on the board as garnish. There is a floral tea towel in the background, a bowl with scalloped edges containing salted caramel glaze and a team spatula, and three small glass jars with white babies breath.

Quick and Easy Apple Cinnamon Hand Pies

0.0 from 0 votes

Summer is my favorite season, but this past week, I’ve had some fall flavors on my mind. Warm apple cinnamon should be acceptable in any season anyhow because it’s such a delicious combo! In order to bring some spring vibes to these apple hand pies, I chose to use a flower shaped cookie cutter. This is completely optional and you could also make these by simply cutting the puff pastry into eight rectangular pieces, using a knife.

My friends at Whipzi just released a new flavor of powdered sugar: salted caramel! Yum! It makes the most delicious glaze when simply mixed with a little bit of milk. If you’re not yet familiar with Whipzi, they are a small, woman-owned business and they make all natural flavored powdered sugars with no artificial flavors or colors. You can use SARAH15 to save 15% on their site if you want to try them out!

If you want to try another fruit other than apple, you can easily switch it up. I have a blueberry compote in this recipe that would be a great option!

I hope that you enjoy these as much as we did. Leave a comment below if you try them!

As seen on instagram here.

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Quick and Easy Apple Cinnamon Hand Pies

Recipe by Sarah
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

40

minutes
Cooking time

17

minutes
Calories

234

kcal
Total time

57

minutes

You’ll find the warm and comforting flavors of fall in these little flower-shaped hand pies. Crispy on the outside, filled with apples and cinnamon, and topped with a salted caramel glaze. You won’t be able to eat just one!

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Ingredients

  • Hand Pies:
  • 1 sheet puff pastry

  • 2 c peeled and chopped apples

  • 1 tbsp light brown sugar

  • 1/2 tsp cinnamon

  • 1 tbsp lemon juice

  • 1 egg beaten, for egg wash

  • 1/4 tsp cinnamon sugar

  • 1/2 tsp powdered sugar for dusting

  • Salted Caramel Glaze:
  • 1/2 c Whipzi salted caramel flavored powdered sugar

  • 1 tbsp milk

Directions

  • Start by making the apple filling. Peel, core and chop 2 apples (you want about 2 cups of chopped apples).Two cups of chopped apples in a 2 cup Pyrex glass liquid measuring cup on a floral tea towel with a wooden tray in the background.
  • Add apples, brown sugar, cinnamon, and a good squeeze of lemon juice to a small pot and stir to combine.Apples, brown sugar, cinnamon and lemon in a Hexclad pot, not yet cooked.
  • Bring the pot to a simmer over medium heat and be sure to stir to keep the apples from burning to the bottom. It should take about 10 mins to come to a simmer. Once the mixture is simmering, reduce the heat to medium low and continue to cook for 5-7 minutes while stirring. The apples will begin to soften up. Turn the burner to low, cover, and allow the mixture to cook for another 3-5 mins. The apples should be soft, but still holding their shape and not completely broken down. Check to make sure that you like the texture and then set aside to cool. I cooked mine for a total of 20 mins.HexClad pot with apple mixture that has been simmered for 20 minutes.
  • Preheat the oven to 400 degrees F, set a rack in the center, and line a rimmed baking sheet with parchment paper.
  • If you are using frozen puff pastry, be sure to place it on the counter for 30 minutes so that it can thaw before you use it. Frozen puff pastry should be pliable, but still cold when it’s ready to use. I prefer the refrigerated Jus-Rol brand because it can be used immediately and the sheet is bigger than the frozen sheets.
  • Lay the puff pastry sheet on a lightly floured surface and use a rolling pin to ensure that it’s all an even thickness. You don’t want to thin it out, you just want to flatten it, so focus on the edges.Sheet of Jus-Rol puff pastry on a lightly floured wooden pastry board.
  • Next, you want to cut out your desired shapes. I chose to do a daisy shape and I was able to cut 12 daisies (each hand pie needs two pieces of puff pastry). You could also make these into rectangles by making your cuts with a knife. I would probably cut the puff pastry into 16 pieces which would yield 8 hand pies.One sheet of puff pastry on a lightly floured wooden board, with 12 flower shapes cut out using a cookie cutter.
  • Lay out the bottom layer pastry pieces on the rimmed baking sheet. You want them to have space in between since the puff pastry will expand a bit.Six flower-shaped pieces of puff pastry on a parchment-lined baking sheet.
  • Brush these lightly with egg wash. This will help the top layer to stick once we add it.Six flower-shaped pieces of puff pastry, brushed with egg wash, on a parchment-lined baking sheet.
  • Add a spoonful of apple filling to each pastry. For the 6 daisies that I was able to make, I had some apples leftover. Six flower-shaped pieces of puff pastry, brushed with egg wash, and topped with a spoonful of apple cinnamon mixture, on a parchment-lined baking sheet.
  • Lay the top layer down on each pastry and gently press them over the fillings so that the edges line up with the bottom layer. You want to gently stretch the top layer over and using the pads of your fingers, gently press the edges down onto the bottom layer to seal it.Six flower-shaped pieces of puff pastry, stuffed with apple cinnamon mixture, with a second layer of puff pastry on top, on a parchment-lined baking sheet.
  • Using a fork, seal all edges. This should keep the pastries from popping open while baking. The fork marks don’t have to be perfect, as they won’t be as noticeable after baking.Six flower-shaped pieces of puff pastry, stuffed with apple cinnamon mixture, with a second layer of puff pastry on top. The edges of each pastry have been sealed with a fork.
  • Lightly brush with egg wash. This step ensures that your pastries turn golden brown while baking.Six flower-shaped pieces of puff pastry, stuffed with apple cinnamon mixture, with a second layer of puff pastry on top, and then brushed with egg wash, on a parchment-lined baking sheet.
  • Lightly sprinkle these with cinnamon sugar. I keep a cinnamon sugar mixture in my spice cabinet. The ratio is 1 tbsp granulated sugar: 3/4 tsp ground cinnamon.Six flower-shaped pieces of puff pastry, stuffed with apple cinnamon mixture, with a second layer of puff pastry on top, and then brushed with egg wash, and sprinkled with cinnamon sugar, on a parchment-lined baking sheet.
  • Bake in the preheated oven for 17 minutes, or until golden brown. I had my timer set for 20 minutes, but they were done early, so keep an eye on them from 15 minutes on. When they are done, they will look like this:Six flower shaped hand pies, golden brown after baking, on a parchment lined baking sheet.
  • While the hand pies are baking, make your glaze. In a small bowl, combine 1/2 c of salted caramel powdered sugar with 1 tbsp of milk. Whisk together until combined and smooth. If you don’t have Whipzi flavored powdered sugar, you can use plain powdered sugar and a little bit of vanilla extract to make it vanilla flavored. Alternatively, you could buy a jar of caramel and drizzle the hand pies with that.Whipzi salted caramel flavored powdered sugar with a gold measuring cup, a clear glass mixing bowl and a small container of milk.Salted caramel glaze in a glass Pyrex bowl with a floral tea towel in the background.
  • Dust with powdered sugar. I used the salted caramel flavored powdered sugar again, but you can use plain if that’s what you have.Six flower shaped hand pies, golden brown after baking, and dusted with powdered sugar, on a parchment lined baking sheet.
  • Once the hand pies have cooled to the touch a bit, you can glaze them. If you glaze them while they are hot, the glaze will melt right off. I like to use a whisk to drizzle the glaze across the hand pies.Six flower shaped apple cinnamon hand pies drizzled with salted caramel glaze on a parchment lined baking sheet.Close-up of flower shaped apple cinnamon hand pies drizzled with salted caramel glaze on a parchment lined baking sheet.
  • Serve warm and enjoy! These would be wonderful served up with come ice cream, homemade whipped cream, or both!Six flower shaped apple cinnamon hand pies drizzled with salted caramel glaze on a round light wood serving tray. There are five groups of three apple slices on the board as garnish. There is a floral tea towel in the background, a bowl with scalloped edges containing salted caramel glaze and a team spatula, and three small glass jars with white babies breath.

Equipment

Recipe Video

Notes

  • My preferred puff pastry brand is Jus-Rol. It’s refrigerated, so it doesn’t need to thaw. The sheets are larger than the typical frozen puff pastry sheets, so you can cut more out.
  • I used light brown sugar, but dark brown will work too!
  • I used Whipzi salted caramel flavored powdered sugar for this, but you can use plain powdered sugar if you don’t have the chocolate flavor. If you do decide to shop Whipzi powdered sugars, you can save 15% with SARAH15.

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