Two Kooks » All Recipes » Dessert Recipes » Mini Apple Pies With Puff Pastry (No Peeling)

Mini Apple Pies With Puff Pastry (No Peeling)

These simple mini apple pies feature a classic cinnamon apple filling wrapped in a flaky puff pastry. Delicious little single-serving desserts made in a muffin pan with just 5 ingredients.

Devour them warm with a scoop of vanilla ice cream.

mini apple pies dusted with powdered sugar on plate with strawberries.

What to expect

Yield, look and taste:

  • These little rustic bundles taste like apple pie in a crispier crust. I say rustic because, as you can see, they are not all perfectly identical and smooth. I like to think the imperfections give them charm! This is comfort food, not fine dining.
  • The recipe uses one sheet of dough to make 9 mini puff pastry apple pies in a regular-sized muffin pan. You can also make twice as many smaller pies in a mini muffin tin with the same amount of dough.

Simplified recipe: We made these mini apple pies as simple as possible without sacrificing flavor. A couple of quick shortcuts help get the job done efficiently.

  • No peeling of apples is necessary (you can if you want but I never bother)
  • We use store-bought puff pastry which is an excellent product (making homemade puff pastry is a big tricky job).
  • Many recipes use lemon juice to keep the apples from turning brown. I don’t bother as the cinnamon and sautéing turn them brown anyway.
  • The muffin tins keep the little pies nicely shaped, and
  • They are really easy to serve – no slicing and no oozing filling. Just plop one in a bowl with some ice cream – done!

Want to jazz them up a bit? We have ideas.

Ingredients – tailored to your taste

puff pastry sheet, 4 small apples, brown sugar, butter, cinnamon, powdered sugar.
puff pastry sheet, apples, brown sugar, butter, cinnamon, powdered sugar.

Apples: Use any apple that holds its shape when cooked. Good choices are Granny Smith, Gala, Fuji, Bradburn, and Honeycrisp.

Puff Pastry: Buy a box of frozen puff pastry dough in the freezer section of your local grocery store. If possible, try to get a brand that says ‘made with butter’ on the package for a richer taste. If not available, don’t worry about it. Also try to get a box with 2 sheets. This is a huge convenience as each sheet is pre-rolled.

Variations for filling: In addition to apples, butter and cinnamon you can add other options like dried fruit, a pinch of nutmeg, nuts (pecans or walnuts), a dash of vanilla extract, lemon zest or brandy.

Finishing ideas: You can serve the individual apple pies plain with just a sprinkling of powdered sugar or fancy them up with:

  • a drizzle of glaze
  • a drizzle of maple syrup
  • a little cut-out shape of dough on top of each pie, added before baking e.g. a leaf or star.

Step-by-step instructions

small diced apples with peel on cutting board.
Core apples then dice them into small pieces. No need to peel them.
apples, butter, butter and cinnamon in skillet.
Sauté apples, butter, brown sugar and cinnamon for a few minutes. Cover and cook 10 minutes.
cooked apple mixture in skillet.
Uncover and continue cooking a few minutes until all juices are absorbed.
pastry sheet cut into 9 squares on cutting board.
Unfold one sheet of puff pastry dough and roll or stretch it out a little. Cut it into 9 squares.
squares of puff pastry dough fit into muffin tin cups.
Place each square in a muffin cup.
cooked apple mixture in muffin tins lined with puff pastry dough.
Fill each cup with apple mixture.
mini apple pies unbaked in muffin tins with dough folded over on top of each one.
Fold dough over the tops, leaving a couple of air vents.
baked mini apple pies in muffin tin cups.
Brush on egg wash and bake.
mini apple pies dusted with powdered sugar on plate with strawberries.
Cool on a wire rack and sprinkle on powdered sugar before serving.
cut open mini apple pie on plate.
Serve warm or at room temperature.
  1. It’s easier to work with cold dough. It’s best to defrost the dough overnight in the fridge. If you forget (like I do pretty much always!), let it sit on the counter for 45 minutes or so.
  2. Be sure to let the juices from the apples evaporate in the skillet. This will avoid soggy bottoms.
  3. If you plan to make the mini pies a day ahead, add a small pinch of flour to each puff pastry cup before adding the apple mixture to absorb any extra liquid that might seep out when sitting around unbaked in the fridge.
  4. Brush egg wash on each pie before baking to achieve a golden brown finish. If you forget, don’t worry, the taste will not be affected. The pies will just be paler.

Make Ahead

The mini apple pies are best eaten fresh out of the oven. I make them a few hours ahead and pop them in the oven just before we sit down to dinner. Instructions for making ahead, freezing and reheating are in the recipe card.

What to serve with mini pies

My go-to with this apple dessert is vanilla, caramel or butter pecan ice cream. Other good pairings are whipped cream, caramel sauce or vanilla sauce.

one mini apple pie on plate with ice cream and a strawberry.
Pictured is a glazed mini apple pie sprinkled with icing sugar and served with ice cream.

More apple recipes

If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!

mini apple pies dusted with powdered sugar on plate with strawberries.
Print Recipe Pin Save Recipe

Rate this recipe here

5 from 9 votes

Mini Apple Pies With Puff Pastry (No Peeling)

These simple mini apple pies feature a classic cinnamon apple filling wrapped in a flaky puff pastry. Delicious little single-serving desserts made in a muffin pan with just 5 ingredients.
Prep Time12 minutes
Cook Time35 minutes
Cool8 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 9 mini apple pies


  • standard muffin tin


  • 4 small fresh apples, cores discarded, Note 1 finely diced to 1/4 inch/6 mm
  • 1 tablespoon butter (plus 1/4 teaspoon salt if using unsalted butter)
  • 2 tablespoons brown sugar (use 3 tbsp if you like sweeter or if apples are not sweet)
  • 1/2 teaspoon ground cinnamon
  • 1 sheet puff pastry dough, thawed, Note 2
  • 1 egg mixed with 1 teaspoon water for egg wash Optional – helps make a golden brown finish on pies.
  • 2 teaspoons powdered sugar (also called icing sugar or confectioner sugar)


  • HEAT OVEN TO 425F. Lightly spray 9 (of the 12) cups in the muffin tin with oil.
  • PRE-COOK APPLES FILLING: Place diced apples, butter, brown sugar and cinnamon in medium skillet. Heat to medium high. Stir 2-3 minutes so that apples begin to release juices. Cover, lower to medium heat, and cook 10 minutes. Uncover, and cook 2-3 more minutes until all liquid evaporates.
  • PREPARE PUFF PASTRY: Unfold puff pastry sheet onto a lightly floured surface. Use a rolling pin to roll it to ~11×11 inches/ 28 x 28 cm (making it a little bigger on all sides). Alternatively, stretch it out a bit by hand. Cut into 9 squares with a sharp knife or pizza cutter.
    Place each square in a muffin tin cup (stretch it out a tiny bit before placing it in the cup). Press down so that the dough touches the bottom and the corners hang over the top. Repeat with all 9 puff pastry squares.
  • FILL AND COMPLETE PIES: Fill each puff pastry cup with apple mixture about 3/4 full. You will use about 2 1/2-3 tablespoons for each cup. To cover each mini pie with puff pastry: fold the two overhanging corners facing each other towards the middle. Pinch. Then fold the other two corners towards the middle and pinch. Leave a few air vents. No need to be perfect – rustic is fine! I recommend brushing the tops with egg wash using a pastry brush to create a golden brown finish (it's not essential – pies will just be paler). You will not need all the egg wash.
  • BAKE pies in middle rack of oven for 20-25 minutes or until golden brown with a flaky crust. Most oven temperatures are not accurate so you may need an extra couple of minutes. Transfer the pies to a cooling rack (I gently scoop them out with a soup spoon) to cool for 8-10 minutes.
  • FINISHING TOUCH: Place powdered sugar in a small fine mesh sieve and shake it gently over each pie to distribute over the tops of the pies. If you don't have a sieve, just use your fingers and sprinkle from 10 inches/25 cm above.

Recipe Notes

  1. Apple options: Choose apples that will keep their shape such as Granny Smith apples, Gala, Fuji, Bradburn, and Honeycrisp. Use 4 small apples or 3 medium apples. You will need a total of 2 1/2 cups (310 grams) of finely diced apples. I don’t peel the apples but you can if you prefer. 
  2. Puff pastry: comes frozen, typically as 2 rolled-out puff pastry sheets per box (1.1 lb/17 ounces/490 grams). Each sheet will be folded in thirds and often unfolds to a 10×10 inch square (25×25 cm). You will need half a box or one sheet (unless you are doubling the recipe). The brands that say “made with butter” will have a richer taste. If your dough comes in a block, you will have to roll it out to an 11 x 11 inch square (28×28 cm). Defrost frozen dough in fridge the night before. If you forget, defrost on the counter for 45-60 minutes. It’s easiest to work with cold dough (otherwise it can tear more easily).
  3. Filling variations: you can add to the apple mixture a little dried fruit, a pinch of nutmeg, 1/4 cup/38 grams chopped nuts (pecans or walnuts), a dash of vanilla extract, lemon zest or a splash of brandy.
  4. Finishing touches: Drizzle on a simple icing glaze or maple syrup in addition to or instead of powdered sugar. You can also use extra dough to make little cut-out shapes to add on top of each pie e.g. a leaf or heart.
  5. How to serve: Serve the pies warm with ice cream, whipped cream, caramel sauce or vanilla sauce. 
  6. Make ahead:
    • A few hours or 1 day ahead: If making the pies a few hours or a day ahead, add a tiny pinch of flour to each puff pastry cup before adding the apple mixture. This will absorb any additional juices that might seep out. If baking the next day, cover the muffin tin with the unbaked pies with foil and place in the fridge. Bake when needed.
    • Storing: Two days at room temperature or 4 days in the fridge in an airtight container.
    • Freezing: You can freeze the unbaked pies in the muffin tin for a month. Bake from frozen at 375F/190C for about 30 minutes. 
    • Reheating: The best way to reheat the baked puff pastry pies is a 350F/177C for 5-10 minutes. This will crisp up the crust. Microwaving for 15 seconds will warm them, but the pastry will be a bit soggy. 
Nutrition values are estimated and include the powdered sugar (not the ice cream!)


Calories: 202kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 78mg | Potassium: 86mg | Fiber: 2g | Sugar: 10g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating