Scrumptious mini salted caramel apple pies. So easy to make!
Apples and apples and apples, as far as the eye can see! I've peeled and cut so many my hands have stiffened up. I am in no way complaining about this bounty of sweet deliciousness, but there is only so many dehydrated apple chips, apple puree and homemade apple cider vinegar one can have.
Today I'm going to go straight down the road to treat-ville with these mini salted caramel apple pies. No amount of claiming 'but there is fruit in it!' is going to make these any healthier. We are well and truly in dessert territory, and I for one am happy to be there.
Apple + Caramel, Caramel + Apple. No matter which way you put it, these two flavours are meant to be together.
If you can use, a homemade caramel sauce. Store-bought caramel has NOTHING on homemade stuff. Plus, when you make it there is always enough left in the jar for future desserts. It's very easy to make too!
Once your caramel is made, you'll add it to the apple filling as well as over top of the little pies. Apple slices are first sauteed in butter and a little cinnamon til they are soft. Then the gooey caramel is added and they are cooked a little more.
If you want to make these quickly, use store-bought puff pastry. Otherwise, if you've got time and sourdough starter to spare you could make your own sourdough puff pastry! It's seriously good.
One sheet of ready rolled puff is cut into 4 pieces, each will be a little pie. A good tablespoon of apple filling placed in the middle, folded in half and crimped with a fork. Add a few slits in the top and ta-da!
A little egg wash on top and they are ready to be baked.
Once they're golden brown and cooked, remove them from the oven and let them cool before smothering them with rich caramel sauce.
Mini Salted Caramel Apple Pies
Scrumptious mini salted caramel apple pies. So easy to make!
Ingredients
- 5 medium apples, sliced
- 2 Tbsp butter
- 3 Tbsp salted caramel sauce (see notes)
- 1 tsp ground cinnamon
- 3 sheets pre-rolled puff pastry
- 1 egg, lightly beaten
Instructions
Caramel Sauce
- In a deep saucepan, heat the sugar over medium heat until it starts to melt. Stir gently but thoroughly while it melts. It will first clump together, then melt and turn a deep golden colour.
- Once melted, add in the cubes of butter, two cubes at a time. Start whisking while you do this and don't stop until the butter has melted.
- Once the butter has completely melted, pour in the cream and keep whisking. Take extra care here as the cold cream will make the caramel bubble and rise.
- Add in the salt.
- Pour into a sterilised jar and leave it to cool down.
Apple Filling
- In a saucepan, gently saute the apple slices and cinnamon in the two tablespoons of butter. Cook for 10 minutes, until the apple is soft.
- Add in the three tablespoons of your caramel sauce and cook for another two minutes. Remove from heat.
- Heat your oven to 180 degrees Celsius and line a baking tray with baking paper or grease it.
- Take your three sheets of rolled out puff pastry and cut each into 4.
- Place a spoonful of apple filling into the middle of each quarter of pastry.
- Fold over one corner to meet the opposite corner and crimp it down with a fork. Repeat this until all the filling is gone and you have 12 mini pies.
- Brush each mini pie with some egg wash.
- Bake for 20 minutes until golden brown, then leave to cool for 10 minutes before smothering with caramel sauce.
Notes
Homemade caramel sauce is easy to make in this recipe!
Nutrition Information:
Yield:
12Serving Size:
1 gramsAmount Per Serving: Calories: 241Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 193mgCarbohydrates: 31gFiber: 2gSugar: 27gProtein: 1g
Have you made these? Tag me and let me know! @home_grown_happinessnz
Cristen says
Hi Elien!
I'm enjoying your website during this crazy quarantine! I'm in California, USA. I have a couple of questions: 1) Can I save the discard starter each day in a bowl in the fridge until I get enough to use in a recipe ? and 2) Are all your recipe measurements by weight ? For instance, would I weigh out 100 grams of butter on the kitchen scale in order to get the correct amount? Sorry, we're not used to metric measurements in the US, although I must say I really think they're easier and more accurate. Thanks!!
Cristen
Elien says
Yes you can save your discard in a sealed jar in the fridge for sure!
My recipes are by weight except some of my old ones just have cups for now and NZ cups are slightly bigger than US cups
So it would 225g sugar, 100g butter and 125ml cream for the caramel ☺️
Cristen says
Thanks for clarifying!