Description

Golden, flaky, buttery hand pies bursting with spiced apple filling and topped with a drizzle of salted caramel. These portable treats are easy to make and perfect for autumn.

Ingredients

Scale

2 sheets puff pastry (thawed, approx. 440g)
1 large egg (beaten with 1 tablespoon water, for egg wash)
Coarse sea salt or flaky salt (for sprinkling)
4 medium Granny Smith apples (peeled and diced, approx. 600g)
2 tablespoons unsalted butter
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 tablespoons unsalted butter (for caramel)
3 tablespoons heavy cream
½ cup brown sugar
½ teaspoon flaky sea salt (for caramel)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel, core, and dice apples into ½-inch cubes. Toss with lemon juice and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat. Add diced apples, sugar, cinnamon, nutmeg, and vanilla. Cook for 5-7 minutes until tender but holding shape. Remove from heat and let cool completely.
Unroll puff pastry sheets onto a lightly floured surface. Cut each sheet into 4 squares (8 total).
Place 2-3 tablespoons of cooled apple filling in the center of each pastry square, leaving a ½-inch border.
Brush edges with egg wash. Fold pastry over filling to create a triangle or rectangle. Press edges firmly and crimp with a fork to seal.
Place hand pies on the prepared baking sheet. Brush tops with egg wash and sprinkle with coarse sea salt. Cut 2-3 small slits in the top of each pie.
Bake for 15-18 minutes, rotating halfway through, until golden brown and puffed.
While pies bake, make caramel: In a small saucepan, combine 2 tablespoons butter, brown sugar, and heavy cream. Heat over medium-low, stirring constantly, until sugar dissolves and mixture bubbles. Simmer for 2 minutes. Remove from heat and stir in flaky sea salt.
Let hand pies cool on the baking sheet for at least 10 minutes.
Drizzle warm caramel over the cooled hand pies before serving.

Notes

Ensure the apple filling is completely cool before assembling to prevent soggy crusts. Keep puff pastry cold until baking for best flakiness. If edges leak, ensure they are sealed tightly with a fork crimp. Can be frozen unbaked or baked and reheated.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 hand pie
Calories: 280
Sugar: 16
Sodium: 180
Fat: 15
Saturated Fat: 8
Carbohydrates: 32
Fiber: 2
Protein: 4

Keywords: fall dessert, apple hand pies, salted caramel, puff pastry recipe, autumn treats, easy dessert, portable dessert