MINI PUFF PASTRY APPLE PIES
This is my mom’s recipe of apple pie, tweaked a little by me.
I haven’t eaten a better pie than this ever!!
The apple filling is so yummy that it used to get half over even before the pie was made.
Usually apple pies are made of short crust pastry but I had some leftover puff pastry dough left in my fridge and so I used that up to make these little wonders.
INGREDIENTS: (makes 6)
1 package puff pastry squares (12 pieces)
5 tbsp sugar
½ tsp cinnamom powder
½ a juice of orange
A pinch of salt
2 tbsp butter
1 beaten egg
Flour for dusting
Food colouring( cochineal, blue, rose pink)
Assorted cookie cutters
Thaw puff pastry according to directions on package.
Peel, core and chop the apples up coarsely.
In a medium sized pan, melt the butter and add the chopped apples to it.
Let the apples sweat in the butter for 5 mins.
Add the sugar and Cook till the apples are caramalized.
Cook on medium high flame till all the moisture from the apples has evaporated.
Do not overcook the apples, they should have a bite to it.
Let the mixture cool.
Meanwhile, prepare the cupcake / muffin tins by lightly buttering the tin and then dusting some flour on it.
Place the thawed puff pastry squares in the cupcake tins.
With the help of a fork, poke the puff pastry all over (so that it does not rise unevenly)
Let the excess hang on the edges of the tin,you can trim them later.
Place 1 heaped tbsp of apple mixture in each puff pastry.
Cover the tops with another square of puff pastry.
Press the edges well.
Trim of the excess puff pastry.
FOR THE COLOURED DESIGNS:
Divide the pastry dough in small balls.
Add colour to it.
Knead well till the colour is incorporated evenly.
Dust the pastry with some flour.
Roll it out.
With the help of a cookie cutters , cut out desired shapes from different coloured pastrys.
Place the shapes on each of the pies.
Brush the tops with egg.
Bake in preheated oven at 180C for 15 -20 mins or till the pastry turns golden.