Puffed Apple Pastry Cups | More Sweets Please

Apple Puff Pastry Cups

I love making easy things that taste great. I used to be a snob when it came to baking with dough that you could buy from the freezer aisle, but I’ve resigned myself to the fact that I will likely never make puff pastry on my own… and I’ve also just become a lot more accepting of stuff in the kitchen- like cats, Golden Grahams, and more cats.

So these apple pie cup puff things. A) How cute is it to have your OWN pie? No worrying about how big of a slice you’re going to get when someone cuts your piece out of a pie. B) Who doesn’t like puff pastry? Something so puffy and fluffy is hard not to love. C) Who doesn’t like baking with puff pastry? It’s ridiculously easy. The hardest part is waiting for it to thaw.

Obviously you could stuff these little puffy buggers with whatever kind of pie filling you’re into. But really- apple’s where it’s at. Go, Granny :).

Adapted from Foodie Crush’s recipe…

1 sheet frozen puff pastry

2 tablespoons melted butter

2 teaspoons sugar

2 apples- peeled, cored and cut into 1/2″ chunks

2 tablespoons plus 1 tablespoon brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

2 teaspoons lemon juice

1 teaspoon vanilla

1 teaspoon lemon zest
1. Preheat oven to 350º.
2. Thaw puff pastry dough in fridge and cut into six square pieces (you will have 1/3 of the sheet left to use as you see fit). Brush with melted 2 tablespoons of butter and place into well-greased muffin tins. Place in fridge while prepping next steps.
3. In a large bowl, combine remaining ingredients (reserving 1 the tablespoon of brown sugar). Divide between pastry cups and sprinkle with remaining brown sugar. Bake for 25-30 minutes or until pastry is golden.
Tips:
- What kind of apples, you ask? I always use Granny Smith and a red kind- just for a flavor variety. One tart and one sweeter. Basically you want to bake with what you like.
- Puff pastry needs to be cold or it won’t puff up when it bakes- so make sure it’s really chilled at every step until you pop it into the oven.
- Make sure your oven doesn’t turn off halfway through baking like mine did while baking these. Ugh.
- Make sure you add enough nonstick spray to your muffin pan, like I didn’t.
- You kind of sort of must serve with vanilla ice cream.
- Enjoy!
Click Here to PRINT This Recipe Now!
Related Recipes & Posts:
June 13th, 2015 | More Sweets Please | No Comments | Tags: Fruit, Pies