Apple Hand Pies | Italian Centre Shop

10 min

40 min

4 people

Ingredients

1x 14oz sheet defrosted puff pastry (about 10×14 inch sheet puff pastry)

Egg wash (1 egg with 1 tbsp water)

For the apple filling:

2 tbsp butter

2 cups chopped Granny smith apples (about 2 apples)

1 tbsp cornstarch

2 tbsp water

1 tsp vanilla extract

1/4 cup packed brown sugar

1 1/2 tsp cinnamon

1/2 tsp nutmeg

Pinch salt

For the maple mascarpone drizzle:

2-3 tbsp Maple syrup

2 tbsp Coffee cream

½ cup Mascarpone

¾ tsp ground cinnamon

Pinch salt

Preheat the oven to 400F.
Warm a medium frying pan over medium heat and add butter. When butter is melted, add apples, cornstarch, water, vanilla extract, brown sugar, cinnamon, nutmeg and a pinch of salt. Turn down to medium-low heat, stir and cook for about 6-8 minutes or so until the apples are just tender with a bit of a crunch still and you’ve got a thicker sauce. Remove from the heat and let cool.
Once the apples are somewhat cooled, prepare the puff pastry.
Cut the puff pastry into 8 rectangles (one long cut horizontally, 3 cuts vertically to get 8 rectangles)
Place 4 rectangles of puff pastry onto a parchment paper lined baking sheet. Divide the apple filling between the 4 rectangles of puff pastry. Use the remaining 4 puff pastry rectangles to cover the filling rectangles and use a fork to seal the edges tightly. Use a sharp knife to cut two small slits on the top of each hand pie. Brush each of the hand pies with the egg wash.
Bake for 25-35 minutes or until the pies are puffed up and are a deep golden brown. Remove from the oven to cool. While they cool slightly, whisk together the mascarpone, coffee cream, maple syrup, cinnamon and a pinch of salt to a consistency that you’re able to drizzle over the pies – add more maple syrup, 1 tbsp at a time if needed to loosen the drizzle further.
Drizzle the mascarpone maple cream over the top of the pies and then enjoy!