Baked Hot Apple Hand Pies

Perfect served warm with ice cream!

Course Dessert

Cuisine American

Keyword apple pie

Prep Time 15

Cook Time 15

Servings

Calories 426kcal

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.