This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
If we baked something sweet and it even remotely comes out looking good we’re happy. More than happy. Specially if it involves dough. Homemade dough. Package dough. Doesn’t matter. We’re dough cursed. That’s why we were doing the happy dance when these baked hot apple hand pies came out of the oven looking great. Well great to us, at least. And we’ll take that any day of the week! They smelled great too. And oh, were they ever tasty! Just sweet enough with a light crunchy dough crust. Yummy!
An Apple A Day
You can make these baked hot apple hand pies with fillings other than apple, too. Try a little blueberry. Cherry. Even raspberry or peach will work. Any pie filling you can find will work. As long as it’s not too runny. You don’t want to use anything that will keep the seams from sealing along the edges. If you do have a thinner filling, just drop it into a sieve for a few minutes to drain off some of the liquid.
And yes, these pies are very similar to the super-mega-hot ones you can get at McDonald’s!
It’s always okay to sneak in a treat here and there. I also love my glazed baked mini-donuts!
Baked Hot Apple Hand Pies
Ingredients
- 2 tablespoons sugar you can use a sugar substitute
- ยฝ teaspoon ground cinnamon
- 2 puff pastry sheets thawed if frozen. Pepperidge Farm is best
- 21 ounces apple pie filling you can use low sugar
- 1 egg white
- 1 tablespoon water
Instructions
- Preheat oven to 400 F.
- Combine the sugar and cinnamon in a small bowl.
- Roll out the two puff pastry sheets into 12" x 12" squares.
- Cut each sheet into 4 3" wide strips.
- Cut each of the strips in half. You will now have 12 rectangles that are 3" x 6".
- Divide the apple pie filling among 8 of the rectangles. Just mound it up a bit down the center but don't get it too close to the edges. You need to keep a little bit 'clean' so that the edges will seal.
- Using a sharp knife, cut 4 diagonal slits in the remaining 8 rectangles. Don't get them too close to the edges as you don't want the dough to split.
- Place the rectangles with the slits in them on top of the apple pie-topped ones.
- Using a fork, press down along the seams to seal the pastries.
- Combine the egg white and water in a small bowl or glass using a fork. Brush over the tops of the pastries.
- Sprinkle the pastries with the cinnamon sugar mix.
- Transfer to a baking sheet lined with parchment paper or with a silicone mat. I used a large spatula to move them. It can seem a bit daunting but if you're careful they'll make the trip just fine. You might have to nudge them around a bit to get them back to perfect looking rectangles.
- Bake for 15-20 minutes or until golden brown.
- Remove to a wire rack to cool slightly before serving.
Nutrition
Nutritional values are approximate.
