The easiest recipe for individual puff pastry apple pies, apple puff pastry squares that are made with just a handful of ingredients, and about 5 minutes of effort. They bake up to crispy golden brown perfection, and are the perfect last minute dessert. They are sugar free, and sweetened with just a touch of honey.
If you like apple pie but have no desire to make pie crust from scratch, and are working with time limitations, you can’t go wrong with this easy dessert that went viral a while back.
I made this about the same time I made this Nutella Marshmallow Turnovers, it was the perfect way to use up the leftover puff pastry from that recipe. If you are interested in an authentic apple pie though, this recipe is unbelievably good!
Jump to:
Ingredients
- Puff pastry: I use puff pastry squares which are obviously so convenient, but you’ll have the same effect if you use a sheet of puff pastry dough that you cut into squares about 5×5 inches big.
- Honey: Any honey of your choice, this’ll be what sweetens the pies and what gets the apples to stick to the puff pastry.
- Apples: I used crisp red apples, but you can use granny smith, pink lady, whatever!
- Nuts (optional): I like the little bit of crunch these add to the pies, but you can absolutely leave them out. If using nuts, you can use pistachios, walnuts, pecans or a mix. It’s just 1 tablespoon so anything works.
- Egg and water: You’ll mix these together to make an egg wash to get that puff pastry to that beautiful golden brown color
See recipe card for quantities.
How to make easy apple puff pastry squares:
- Step 1: Smear honey on 4 different parts of the baking sheet.
- Step 2: Overlap 5 apple slices on each honey square.
- Step 3: Drizzle with some extra honey.
- Step 4: Sprinkle nuts on top, if using.
- Step 5: Firmly press puff pastry squares on top of the apples.
- Step 6: Brush each puff pastry square with egg wash.
- Step 7: Bake until golden brown.
- Step 8: Cool slightly then flip over to serve.
Hint: Thaw the puff pastry squares to make sure they are pliable and don’t break apart when you press them around the apple filling. You don’t want them so warm that they are sticky and hard to work with, so if they start to soften too much stick in the fridge.
What if I can’t find puff pastry squares?
Use any thin puff pastry sheet that you cut into 5×5 inch squares. If you only have a puff pastry block, roll it out until thin first before cutting.
How to serve:
I love having these puff pastry apple hand pies warm with a big scoop of vanilla ice cream. For a pretty effect, dust some icing sugar on the apple pies after they come out of the oven.
You can of course have these plain, or try them with a delicious caramel sauce drizzled over the top, like this honey caramel sauce.
Storing leftovers and make ahead instructions:
I doubt you’ll have any leftovers because this recipe makes only 4 pies that you’ll be sure to devour! If you do, store them in an airtight container for up to 2 days in the fridge, and reheat in a warm oven at 350F (180C) for 5-7 minutes, or in an air fryer at 350F (180C) for 2-3 minutes.
You can freeze the assembled apple puff pastry squares before baking, place on a baking sheet until frozen, then place together in an airtight container, You don’t need to thaw before baking just add a few minutes to baking time once you are ready.
Recipe Variations:
- Pear – Use pear slices instead of apple, or a nice mix of both for the ultimate autumn hand pie.
- Cinnamon – sprinkle the honey smears with a pinch of cinnamon to enhance that apple flavor.
- Nuts – leave out the nuts if you prefer!
See the ultimate Nutella marshmallow version of hand pies here!
Expert tips and tricks:
- If the puff pastry gets warm while you are working with it, pop it in the fridge for a few minutes so it chills back up, making it easier to handle.
- Customize this however you like, add some spices, mix up the fruit filling, serve with ice cream and sauce of your choice.
- Brush the pastry evenly with the egg wash to get that beautiful golden brown color. Make sure your oven has preheated before you pop the apple pies in.
Top Tip
Slice the apples thinly and evenly so that they cook through in the oven at the same time.
Recipe FAQs:
I used a standard firm red apple, but you can also use Granny Smith apples, pink lady, really any apples you like! The apple topping is so thin and unobtrusive that you’ll be fine either way.
I’d recommend using puff pastry to get the same effect of this recipe, with that golden brown, crisp and flaky pastry.
They should be golden brown and puffed up, on both sides (you can flip one to check). The apple slices will be tender and cooked through if you poke one with a fork.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite things to serve with this:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!
Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!
Apple Puff Pastry Squares
Equipment
- 1/4 cup honey
- 1 apple, very thinly sliced
- 1 tablespoon finely chopped nuts, optional I used pistachios and walnuts
- 1 egg
- 1 tablespoon water
Ingredients
- 4 puff pastry squares, thawed
- 1 apple very thinly sliced
- 1 tablespoon finely chopped nuts, walnuts or pistachios or other
- 1 egg
- 1 tablespoon water
Instructions
- Preheat oven to 375F (190C), and line a baking sheet with parchment paper.
- Drizzle honey on 4 different parts of the baking sheet, evenly spaced apart, and spread each drizzle into a square a little smaller than the puff pastry square (Watch the video for visual instructions)
- Place thinly sliced apples, overlapping on each honey square (I put 5 apple slices on each). Drizzle a little more honey over the apple slices, and sprinkle with nuts if using.
- Place each puff pastry square over this honey apple mound, and press down slightly so that the square is sticking firmly to the apples.
- Beat together the egg and water, and brush evenly over the puff pastry.
- Bake for 15-20 minutes or until golden brown.
- Enjoy warm, preferably with a scoop of vanilla ice cream.
Video
Notes
- If the puff pastry gets warm while you are working with it, pop it in the fridge for a few minutes so it chills back up, making it easier to handle.
- Slice the apples thinly and evenly so that they cook through in the oven at the same time.
- They should be golden brown and puffed up, on both sides (you can flip one to check). The apple slices will be tender and cooked through if you poke one with a fork.
- I used a standard firm red apple, but you can also use Granny Smith apples, pink lady, really any apples you like!
- You can swap out the apples for pears or do a mixture of both.
- Leave out the nuts if you prefer
Leave a Reply