Adapted from Food.com. Granny Smiths apples were used instead of red baking apples because that's what I had at the time. Everything else was followed as best as possible.
Ingredients for 9 Servings (source):
- 1 (17 ounce) packages puff pastry
- 12 ounces cut up red baking apples ( approx. 2 medium sized apples)
- 1/3 cup packed brown sugar
- 2 teaspoons flour
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 beaten egg
Thaw puff pastry according to directions on package.
Peel, core and chop apples up coarsely.
Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg.
Heat oven to 350°F.
Flour surface lightly and cut pastry sheet into nine 3x3 squares.
Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg.
Place second pastry square on the top of the already filled pastry to form a pocket.
Press down border with fingers to seal and then press with fork to decorate the edges.
Make a 1-inch L shape incision into each pie and fold back the pastry flap.
Place on ungreased cookie sheet (e.g. Rachel Ray Non-Stick Bakeware Set) and give each one an egg wash.
Bake for approximately 20 minutes or until golden.
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