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Mini Apple Puff Pie


  • 1 package puff pastry (2 sheets), defrosted and separated
  • Apple pie filling , chopped if the apples are large
  • 1 egg beaten
  • Turbinado sugar
  • 6 inch cookie sticks


  1. Preheat oven to 400° F (or 375° F convection).
  2. Line 3 baking sheets with parchment paper.
  3. Set aside.
  4. On a lightly floured surface, roll a puff pastry sheet to approximately 1/16”.
  5. Using a small fluted cookie cutter (approximately 2” in diameter), cut circles out leaving as little space as possible in between each cut.
  6. Take a single circle of dough and using a thin “paint” brush, brush a line of egg around the edge of the circle.
  7. Place a cookie stick on the dough and brush a little egg on the stick by the edge of the dough.
  8. Spoon a small amount of apple filling into the middle of the dough on top of the stick in the center.
  9. Take another circle of dough.
  10. Using a small paring knife, make four small venting slits in the dough.
  11. Place the circle over the filling and gently press the edges of the circle to seal.
  12. Place on prepared cookie sheets.
  13. Repeat with remaining dough.
  14. Brush each pie pop with beaten egg.
  15. Sprinkle with turbinado sugar.
  16. Bake for 12 – 15 minutes (rotating after 8 minutes if necessary) until golden brown.