Fall is in the air, is it near you too? All of the sudden my home smells like a cross between an apple pie and a pumpkin. Let’s face it, I live for fall. I would love to enjoy fall year round, I mean the weather is just pure perfection as is the food. These Mini Baked Apple Pies were a hit as well.
I used the Pepperidge Farm Puff Pastry to make these tasty little pies. I love that with the Puff Pastry it’s completely frozen, but after leaving it out for just about 40 minutes, the dough is defrosted and perfect to work with. It isn’t sticky or messy and it bakes up nicely in the oven.
I’ve made a variety of foods with the Puff Pastry including Pizza Pockets and Caramel Apples. I decided though that a little pie was in order on a crisp fall day, my family certainly agreed. I added cinnamon apples to each pastry and baked them inside a muffin tin. Once they came out of the oven, I topped them with some whipped cream and a drizzle of caramel.
Melt in your mouth!
Now, these are great for a party too because each guest gets their own and they are the perfect serving size too. Well, I suppose that is if you can resist seconds and thirds. I would likely share these at a dinner party or for Thanksgiving. I just love how easy they are to hold and eat too without even using a plate. They also store well too, so you can make them ahead and then just reheat them before serving. Of course, you would then add the whipped cream and caramel right before serving.
Do you have a favorite dessert in the fall? My husband and kids are certain this is topping their list.
Share yours with us, and be sure to check out more recipes with the Puff Pastry!
Mini Baked Apple Pies
- 2 Pepperidge Farm Puff Pastry Sheets
- 2 Red Apples Peeled & Thinly Sliced
- 1/4 Cup Sugar
- 1 Tbsp Cinnamon
- 2 Tbsp Melted Butter
- Whipped Cream
- Caramel Sauce
- Preheat the oven to 350*.
- Defrost and then roll out the pastry sheets. Using a round lid or cup, cut the round shape.
- Placed the cut round shape into a greased muffin tin, continue this until all the muffin tins are full. The key is to shape it around the muffin tin, but the pastry should fit the tin well without being shaped too much.
- In a small bowl, combine the apples, sugar, cinnamon, and butter.
- Add about a spoonful of the apples to each pastry.
- Bake for 25 minutes or until browned.
- Let cool and carefully remove from the muffin tins.
- When ready to serve, serve topped with whipped cream and caramel sauce.