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Mini Apple Pie Bites with Puff Pastry

Mini apple pie bites with puff pastry bake in a mini muffin pan with glossy cinnamon apple filling and deep golden, flaky pastry. These bite-size treats are finished with a crisp sprinkle of granulated sugar.
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Prep Time 15 minutes
Cook Time 29 minutes
Cooling 5 minutes
Total Time 49 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 1 tbsp unsalted butter
  • 1 apple small, peeled, cored, and finely diced (about 1 cup)
  • 2 tbsp light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water
For the pastry cups
  • 1 puff pastry sheet, frozen, thawed according to package directions
  • 1 egg large, beaten
  • 1 tbsp granulated sugar

Equipment

  • 1 24-cup mini muffin pan

Method
 

Make the apple filling
  1. Melt the butter in a small saucepan over medium heat.
  2. Add the apple, brown sugar, cinnamon, and lemon juice; cook, stirring often, for 4–6 minutes, until the apple begins to soften.
  3. Stir the cornstarch and water together in a small bowl.
  4. Stir the cornstarch mixture into the saucepan and cook for 1 minute, stirring, until the filling is glossy and thickened.
  5. Transfer the filling to a bowl and cool completely.
Prepare and bake the pastry cups
  1. Heat the oven to 400°F.
  2. Grease 12 wells of a 24-cup mini muffin pan.
  3. Cut the puff pastry into 12 equal rectangles.
  4. Gently press one rectangle into each greased well, leaving the corners standing above the rim.
  5. Divide the cooled apple filling evenly among the pastry cups.
  6. Brush the exposed pastry with the beaten egg.
  7. Sprinkle the pastry cups with the granulated sugar.
  8. Bake for 18–22 minutes, until the pastry is puffed and deep golden brown.
  9. Cool in the pan for 5 minutes.
  10. Loosen the bites with a small knife and transfer them to a wire rack.

Notes

Cool the apple filling completely before adding it to the pastry so the cups stay crisp. Store in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free version, use plant-based butter and dairy-free puff pastry.