Best puff pastry apple hand pies

Best puff pastry apple hand pies! Taste like apple strudel, take almost no time to make, are great cold or warm, great for a family party or holiday gathering. What more could you want? |

It doesn’t get easier than this!



Apple filling


  1. Important: If you’re using frozen puff pastry, thaw it first according to the instructions on the package. You also don’t need the exact same size of puff pastry sheets that I use. Anything similar is perfectly okay. Once you have thawed pastry sheets, proceed with the recipe.
  2. Line 2 baking sheets with parchment paper, set aside.
  3. Peel and coarsely grate the apples, discard cores and peels. In a bowl, combine grated apples, sugar, bread crumbs, lemon zest and cinnamon. Set aside.
  4. Lay out a puff pastry sheet on your work surface. Slice into strips, each measuring approximately 10 x 24 – cm (4 x 9 1/2 inches). Brush the edges with egg wash. Top one half of the pastry strip with apple filling, leaving a 1-2 cm (1/2 – 1 inch) border around it. Fold the empty half over the filling and press the two together. Brush pie with egg wash, seal edges by pressing them together with a fork, sprinkle with sugar. Continue with the rest.
  5. Using a sharp knife, make 2-3 slices into the tops of the pies (or make X marks). These will help release air from the pies as they bake.
  6. Chill pies in the fridge while your oven warms up. Set to 200°C (392°F). Bake pies for 20 minutes or until they’re golden and puffy. Remove from oven and let cool in the pan.
  7. Serve lukewarm or cold. Once completely cool, you can store pies in an airtight container (or ziplock bag) for up to 3-4 days. (If you’re superhuman and they last that long.)


I prefer to buy ready-to-use puff pastry sheets that are sold individually. So you get one sheet, rolled and not frozen, and you just take it out of the package at home and that’s it.
If you can’t find this at your store, just use frozen puff pastry instead. From my experience the sizes of store-bought puff pastry dough are all pretty similar, whether they come rolled and ready or frozen in boxes and you roll them yourself.

I grate my apples with a classic box grater. As you grate the apples, they release some juice, which is why adding the breadcrumbs is important, as they soak up some of that juice.

Make use of the apple peels and cores! Instead of discarding them, make this apple peel tea. It’ll go great with these pies.